Rustic pie with mortadella and scamorza, an ideal dinner saver when you have little time to prepare something tasty. Great to prepare in advance too. And then the ingredients make the difference! In fact, this time I chose to use a very fragrant pistachio mortadella to make my rustic pie even more delicious! Instead of the classic mozzarella, I chose to top it with very creamy stracchino. Final result? Super approved by the whole family! Below, I leave you some of my most appreciated rustic pie ideas, while at the end of the recipe, complete with all the step-by-step instructions, I answer some of the most common questions.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8-inch pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet puff pastry (round)
- 4 slices smoked scamorza
- 8 slices pistachio mortadella
- 7 oz stracchino
- 1 egg yolk (for brushing)
- to taste chives
Tools
- 1 Baking pan
- 1 Parchment paper
- 1 Spoon
- 1 Fork
Steps
To make the Rustic Pie with Mortadella and Scamorza, first spread the puff pastry sheet, preferably with its parchment paper, directly into the chosen baking pan. I recommend using one with an 8-inch diameter for better results. Poke the bottom with the tines of a fork.
Arrange the slices of smoked scamorza on the base of the rustic pie. Place the mortadella slices on top in a very loose manner and finally garnish with the stracchino distributed in spoonfuls.
Fold the edges of the rustic pie, brush with egg yolk, and decorate with powdered chives.
Bake in the middle of the preheated fan-forced oven at 392°F for 30 minutes or until completely golden brown. If you don’t want to use the egg for brushing the pie, you can replace it with seed oil or extra virgin olive oil. Let it cool slightly before serving.
FAQ (Questions and Answers)
Can I replace puff pastry with shortcrust pastry?
Yes, that will work just fine
Can I prepare this recipe in advance?
You can easily prepare it in advance and store it in the refrigerator, covered with plastic wrap for up to 24 hours, or cook it, let it cool, and then reheat it when serving.
