Puff-pastry rustic with mortadella and stracchino: a simple and quick savory pie to prepare.
If you can’t decide between a pizza and a savory pie, this is the recipe for you!
The puff-pastry rustic with mortadella and stracchino is irresistible: the creamy heart of stracchino and the unmistakable aroma of mortadella will win you over at the first bite!
What’s special? A pizza dough base that supports the filling and a puff pastry top that adds a crunchy touch.
It’s perfect for a drink with friends, a quick dinner or to take in your picnic basket.
Let’s see right away how to prepare the puff-pastry rustic with mortadella and stracchino.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll pizza dough
- 1 roll puff pastry (rectangular)
- 5.3 oz (about 2/3 cup) tomato purée
- 5.3 oz mortadella (thinly sliced)
- 7.1 oz (about 3/4 cup) stracchino
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Baking sheet
- 1 Fork
- 1 Scissors
- 1 Brush
How to prepare the puff-pastry rustic with mortadella and stracchino
Lay the roll of pizza dough directly into the baking pan, keeping its parchment paper on the bottom.
In a small bowl, mix the tomato purée with a drizzle of oil and a pinch of salt. Spread the tomato evenly over the base.
Place the mortadella slices on top of the tomato and add the stracchino in pieces, distributing it well over the entire surface.
Unroll the puff pastry and prick it with the tines of a fork. Use it to cover the filling.
Seal the edges of the pizza dough and the puff pastry, pressing well with your fingers or with a fork to prevent the cheese from leaking out.
With scissors, make small cuts on the surface of the puff pastry. Brush generously with extra virgin olive oil.
Bake in a preheated conventional oven at 356 °F for about 25 minutes, or until the surface is nicely golden and crispy.
Storage
The puff-pastry rustic can be stored in the refrigerator for 1-2 days in an airtight container. To restore the pastry’s crispness, reheat it for a few minutes in the oven or in an air fryer before serving.
FAQ (Questions and Answers)
Can I replace the stracchino?
You can replace it with sliced provolone dolce or pizza mozzarella (the block type that doesn’t release water). The important thing is that it is a melting cheese but not watery.
Can I use cooked ham instead of mortadella?
Certainly! Cooked ham or speck are great alternatives.
What if I want a vegetarian version?
Omit the cold cuts and add grilled zucchini or sautéed and well-drained spinach.
