The Mortadella and Scamorza Christmas Stick is another delicious idea to serve as an appetizer during the Christmas holidays. However, if you change its appearance, this rustic pie can be served all year. It’s incredibly delicious, always a crowd-pleaser, and since it’s a super quick and easy recipe to make, why not try it now? Be sure to use pistachio mortadella for a unique flavor. If you find some pistachio pieces, sprinkle them on top after brushing the stick with beaten egg. This will make your dish even more flavorful.
For the procedure, I’ve made a short video, available on the pages of Facebook Instagram and Pinterest
If you like puff pastry, don’t miss the following links:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10/12 slices
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 package puff pastry
- 4.2 oz pistachio mortadella, not thinly sliced
- 4.2 oz scamorza
- 1 egg
Tools
- 1 Baking tray
- 1 parchment paper
- 1 Brush
- 1 Grater
How to prepare the Mortadella and Scamorza Christmas Stick
To prepare the Mortadella and Scamorza Christmas Stick, arrange your workspace with all ingredients measured and tools needed.
This way, you’ll have everything at hand, making your work easier and faster.
Start by grating the scamorza and keeping it in a small dish.
Also, beat the egg so it’s ready before putting the Christmas stick in the oven.
Now that all the ingredients are ready, you can assemble your rustic pie.
Roll out the puff pastry and evenly sprinkle it with the grated cheese.
Lay the mortadella slices on top, covering the entire surface, and make sure to use it all up if you have any left.
It all depends on the thickness of the slices, but using less will make it lose flavor.
Once the pastry is well stuffed, roll it up on itself, wrap it in its parchment paper, and let it rest in the fridge for about 30 minutes.
If short on time, 10 minutes in the freezer will suffice.
Take it out of the fridge and, with a sharp knife, cut it into slices, which will be 10 or 12 depending on thickness.
Place them on a baking tray lined with parchment paper and gradually shape them into a stick.
Brush the slices with the beaten egg and bake in a preheated oven at 350°F for about 10/15 minutes, or until golden brown.
Serve your Mortadella and Scamorza Christmas Stick hot for a gooey rustic treat, though it’s also delicious warm.
Tips, Variations, and Storage
You can store the rustic pie in the fridge for a few days, but only once cooked to avoid ruining the pastry.
In the freezer, it can be preserved longer, and you can freeze it both cooked or raw, directly in slices, ready for use.
If you don’t like the filling I’ve suggested, feel free to fill it with what you prefer, as it will always be a hit.
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