The Lucanian Pie is truly one of the tastiest savory pies I’ve ever tasted. You can prepare it with primo sale cheese or, if you prefer, you can replace it with fresh caciotta or aged ricotta. If you wish, you can add two or three beaten eggs with parsley to spread over the surface before covering it with the second puff pastry. It will be excellent either way. In some places, more layers of ingredients are placed, but we prefer it this way. The choice is yours!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 puff pastry (rectangular, weighing 9.7 oz each)
- 10.5 oz sausage (cured pork)
- 8.8 oz primo sale cheese
- 4 hard-boiled eggs (medium)
- 1 egg yolk (for brushing)
Preparation
In a rectangular baking dish of 9×12 inches, spread the first puff pastry with parchment paper underneath.
At this point, cut the sausage, hard-boiled eggs, and primo sale cheese into not too thin slices.
Now proceed in layers, starting with the sausage as the first layer.
Then place the hard-boiled eggs on top.
And finally, make the primo sale cheese layer. Try to cover the entire surface well, leaving no spaces without ingredients.
Cover everything with the second puff pastry, making sure to seal the edges well to prevent the filling from escaping. Poke the surface with a fork so that the puff pastry doesn’t puff up during cooking.
Brush the puff pastry surface with the egg yolk (or alternatively, you can use milk). Bake at 350°F for 35/40 minutes.
And enjoy your meal!
Suggestions/advice
You can prepare it with primo sale cheese or, if you prefer, you can replace it with fresh caciotta.
If you wish, you can add two or three beaten eggs with parsley to spread over the surface before covering it with the second puff pastry.
If you liked the Lucanian Pie, try the other Lucanian savory pies:
