This version of the savory pie Parigina style combines the crispness of puff pastry with the softness of pizza dough, creating an irresistible contrast of textures. It’s the classic “dinner saver” that pleases both adults and children alike.
Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 35 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Savory Pie Parigina Style
- 1 roll puff pastry
- 1 roll pizza dough
- 3.5 oz cooked ham
- 3.5 oz cheese (I used Grana Padano)
- 1 1/4 cups tomato sauce
Steps for the Savory Pie Parigina Style
Place the pizza dough roll on a sheet of parchment paper.
Spread the tomato, previously seasoned raw, over the entire surface leaving only a couple of inches uncovered along the edges.
Cover with slices of cooked ham, cheese and again with the tomato sauce.Lay the puff pastry over the pizza, trim the edges and seal well to prevent the filling from leaking out.
Pierce the surface with a fork to prevent the pastry from puffing up excessively in an uneven manner.
Bake at 390°F in a preheated static oven for 20/25 minutes, until golden brown.
Once cooked, let it cool slightly and then cut into squares.
The savory pie is ready to be enjoyed. I hope you liked this recipe, see you next time.
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Storage and Variations.
The savory pie Parigina style is great even the next day, but to keep the puff pastry crispy and the filling gooey, it is important to follow a few tips.
At room temperature: if consumed within 4-6 hours, you can simply leave it in the turned-off oven or covered with a clean tea towel.
In the refrigerator: if there’s any left, store it in an airtight container or wrapped in plastic wrap for up to 2-3 days.
