Puff pastry pie with cheese & ham

Puff pastry pie with cheese & ham

Pasta valdostana

By
From
Tuscany
Serves
8-10
Photographer
Helen Cathcart

I always look out for savoury options for breakfast in Italian bars. If I am lucky there will be these warm tomato, ham and cheese pastry slices on offer. They are named after the famous northern combination of chicken escalopes with cheese and ham. Do get good ham with plenty of flavour. Whether it is smoked or unsmoked is up to you, but the paper-thin slices filled with water offer nothing to the recipe.

Ingredients

Quantity Ingredient
2 x 320g sheets all-butter puff pastry
125g Homemade tomato sauce
or Fresh tomato passata
salt
freshly ground black pepper, (if using passata)
150g fontina, asiago, gruyère or cheddar, finely grated
150g cooked smoked or unsmoked ham, thinly sliced
1 egg, beaten with a pinch of salt and sugar

Method

  1. Preheat the oven to 200°C. Unwrap the pastry and stretch the first piece out onto a baking tray lined with baking parchment. Spread it with the tomato sauce, leaving a border of 2 cm clear around the edges. If you are using passata, it is generally unseasoned so sprinkle with a little salt and pepper as necessary. Now scatter over the cheese, followed by the ham, respecting the clear border.
  2. Lay the second sheet of pastry on a lightly floured surface and score shallow, diagonal cuts across its surface, to make a diamond pattern. Lay the scored pastry over the first sheet. Use your fingertips to push the two layers of pastry together around the edges and seal with the prongs of a fork to make little lines around the border. Brush the top with a thin layer of the seasoned beaten egg (this will make it more golden). Keep the rest of the egg for later. Use the tip of a sharp knife to make around 10 small holes in the pastry, to allow the air to escape.
  3. Let the pie rest in the fridge or a cool place for 10 minutes, then brush it with egg again. Bake for 20 minutes or until golden brown, then turn the oven down to 170°C and bake for a further 10–15 minutes. Remove from the oven and allow to cool for a few minutes before serving. It is also good eaten at room temperature.
Tags:
Italy
Italian
Caldesi
Tuscany
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again