Savory Pastries

Name: Savory Pastries
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 20
Ingredients: Puff pastry (1 roll) 8 oz; Frankfurter (4 medium) 3.5 oz; Scamorza (provola) cheese dessert 4 slices; Puff pastry (1 roll) 8.1 oz; Tuna in oil (drained) 3.7 oz; Black olives pitted 1.8 oz; Puff pastry (1 roll) 8.1 oz; Spinach 8 cups; Prosciutto cotto 2.1 oz; Emmentaler cheese 2.1 oz; Extra virgin olive oil 2 tbsp; Fine salt 0.3 tsp; Egg yolks 2; Whole milk 2 spoonfuls; Sesame seeds to taste; Poppy seeds to taste

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Calories per serving

Energy Kcal 90
Carbohydrates g 5.5
of which sugars g 0.3
Protein g 2.1
Fats g 6.7
of which saturated fat g 2.7
Fiber g 0.3
Cholesterol mg 7
Sodium mg 103

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Makes: 20
Cost: Low

PRESENTATION

So... Rustic pastries from Southern Italy? They're like the stars of any festive gathering, especially around Christmas and New Year's. Seriously good stuff. These tasty bites, known as rustici, bring fun and flavor to the table. Thing is, the best part about these rustic pastries is their flexibility—whether you're chilling in Naples or hanging out in Bari, you'll find them filled with spinach, ham, and cheese for a salty, gooey vibe. Or they might surprise you with wurstel, tuna and black olives for something tangy and unexpected. So so good.

The shapes? Super creative. Some go for crispy rolls, others dig the neat look of small parcels. It's the kind of food that sparks conversation—'cause you never know what you're gonna bite into next. The flaky, golden puff pastry base? Classic. Homemade pastries across Italy have this amazing crunch, soaking up all those flavors and making every bite moist and rich.

And listen, when it's party time or you're setting up a holiday buffet, a platter loaded with these easy pastry recipes is unbeatable. There's this special version with salami and zucchini flowers. Adds a pop of color. And flavor? Really really good. Stands out from your average country-style desserts or typical traditional American pastries. Guests love little surprises like this. No question.

Rustici work wonderfully for anyone who loves some freedom in the kitchen—just swap out fillings based on what's in the fridge. Pretty much always tender and tasty. These bites capture the essence of homemade baked goods: simple, inviting, and perfect for grabbing while chatting and laughing. Whether you're into farmhouse baking or just want a break from complicated dishes, rustici bring that easygoing Italian spirit to any gathering. For sure. Everyone feels welcome, ready to celebrate. So next time you're planning a get-together, think about adding a touch of Southern Italy with these delicious and versatile pastries.

INGREDIENTS

Calories per serving

for 20 sausage pastries: Puff pastry 8 oz (230 g) - (1 roll); Frankfurter 3.5 oz (100 g) - (4 medium); Scamorza (provola) cheese 4 slices - dessert

for 14 tuna pastries: Puff pastry 8.1 oz (230 g) - (1 roll); Tuna in oil 3.7 oz (105 g) - (drained); Black olives 1.8 oz (50 g) - pitted

for 20 spinach pastries: Puff pastry 8.1 oz (230 g) - (1 roll); Spinach 8 cups (250 g); Prosciutto cotto 2.1 oz (60 g); Emmentaler cheese 2.1 oz (60 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt 0.3 tsp (2 g)

for brushing and garnishing: Egg yolks 2; Whole milk 2 spoonfuls; Sesame seeds to taste; Poppy seeds to taste

Procedure for Tuna Pastries

To prepare the pastries, start with the tuna and olive ones: drain the tuna from the preservation oil; then chop it and place it in a small bowl. Add the pitted and chopped black olives 1, then cut the puff pastry disc in half 2 and fill one half with the tuna and olive filling distributed on two slightly spaced strips 3

brush the uncovered part of the pastry with the egg yolk and milk emulsion 4; use the lattice roller on the other half of the pastry 5, then place it over the half with the filling 6,

press the sides to seal well and cut in half to obtain two loafs 7. Place them in the refrigerator to firm up for at least 20 minutes; then cut the loaves into rectangles about 1 inch thick 8: you will get about 14. Place them in the freezer to firm up for 5 minutes. Then bake in a preheated static oven at 356°F for 20-25 minutes (320°F for 10-15 minutes if ventilated). Once cooked, you can bake them and serve hot or warm.

Procedure for Spinach Pastries

For the spinach pastries: wash the spinach thoroughly under running water. Sauté them for about 10 minutes in a pan with oil 1. When they have wilted 2, drain them of excess vegetation water 3

and chop them with a knife 4, then set aside. Finally, drain and chop them; cut the scamorza into slices, while the Emmentaler and cooked ham into cubes (5-6).

Then in a bowl, place the spinach and add the cheese and cooked ham (7-8), mix and set aside; roll out the puff pastry 9

divide it in half 10 and fill them with the filling leaving about 0.5 inches from the edge 11. Brush with the egg yolk and milk emulsion and roll each half on itself 12.

Once the loaves are ready 13, keep them in the fridge covered for at least 30 minutes, then cut them with a sharp knife 14: you will get about 20. Let them rest in the freezer for 5 minutes, then spread them on a baking sheet lined with parchment paper and bake in a preheated static oven at 356°F for 20-25 minutes.

Procedure for Sausage and Scamorza Pastries

For the sausage and scamorza pastries: take 4 small sausages of 1 oz each and roll them in 4 thin slices of scamorza (1-2). Roll out the puff pastry disc 3,

divide the pastry in half 4 and place two rolls of sausage and scamorza at the cut part; brush with the egg yolk and milk emulsion around the filling 5; close it 6

pressing with your fingers 7; cut the excess pastry, leaving 1 inch from the filling. Then use the lattice roller on the part without filling 8 and set aside in the fridge for at least 20 minutes 9.

Then brush the surface with the egg yolk and milk emulsion and sprinkle one loaf with white sesame seeds 10 and another with black ones 11; Then proceed to cut them into pieces about 0.8 inches thick: you will get about 10 with black seeds 12.

and 10 with white ones 13; when finished, place the sausage pastries in the freezer for 5 minutes 14. Then bake them in a preheated static oven at 356°F for about 20-25 minutes (if ventilated oven at 320°F for about 10-15 minutes); once cooked 15 remove them from the oven, serve hot or warm.