If you can’t choose between two fillings, this savory pie is the ideal solution. I called it the double-flavor savory pie and it’s made of many crispy little rolls filled on one side with cooked ham and spreadable cheese and on the other with speck and black olive paté. Placed side by side they create a pleasant honeycomb effect. It’s not cut into slices; everyone takes the piece they want, like a large convivial appetizer. It’s showy but easy, perfect for buffets, aperitifs and informal tables, the kind that clear the plate in a few minutes and immediately spark the question: “Can I have the recipe?” Try it yourself and tell me if you’re team ham or team speck.
Other savory pie recipes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the double-flavor savory pie
You can use different cold cuts than the ones I used. For example, if you prefer you can put prosciutto crudo instead of speck or mortadella in place of cooked ham. I suggest always using one light-colored filling and one dark-colored filling so they are easier to distinguish.
- 2 rolls puff pastry (rectangular)
- 3.5 oz speck
- 3.5 oz cooked ham (prosciutto cotto)
- 2 tbsp black olive paté
- 1/3 cup spreadable fresh cheese
Tools
- 1 Rolling pin
- 1 Fluted pastry wheel
- 1 Food processor
- 1 Round baking pan with a diameter of 10 1/4 in
Preparation of the double-flavor savory pie
Roll each rectangle of puff pastry with a rolling pin to even it out and remove any irregularities.
Using a fluted pastry wheel (if you don’t have one you can also use a straight pizza cutter), cut each rectangle into strips about 2 cm wide (I used a straight knife blade to measure the correct width). Then cut them in half lengthwise as shown in the photo.
Spread the first puff pastry sheet with the black olive paté. Finely chop the speck in a food processor (I used thinly sliced speck) and distribute it evenly over the surface.
Very finely chop the cooked ham (I used the diced variety sold in trays) together with the spreadable fresh cheese in the food processor until you obtain a paté.
Spread it evenly over the second sheet of puff pastry.
Now roll up each strip of pastry and place the rolls in a 10 1/4 in baking tin lined with parchment paper. Leave a little space between them because they will puff up and stick together during baking. You can arrange the two fillings as you like; I tried to alternate the colors.
Bake the double-flavor savory pie with ham and speck in a preheated conventional oven at 356°F for about 40 minutes or until it is nicely golden. Remove from the oven and let it cool slightly before serving. Enjoy! Paola
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