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Pies with Carciofella sauce

Pies with Carciofella sauce

Pies with Carciofella sauce

by Teresa Balzano

Other Ingredients

1 roll puff pastry

1 egg

100g cooked ham

100 g Provola cheese


Serves 8/10
Roll out the puff pastry and use a round cookie cutter or glass to cut out 4-5 cm discs. Place them on a sheet of parchment paper and brush them with the previously beaten egg.
Cook in an oven preheated to 190 °C for 8-10 minutes.
Slice the Provola cheese into discs approximately 2 mm thick.
When the puff pastry is ready, cover half of the discs with cheese, a teaspoon of Carciofella sauce and some cooked ham. Close with another disc.
Using the same ingredients, you can also prepare some classic pies by stuffing the pastry discs before cooking them, brushing them with egg and baking at 190°C until golden brown.