Italian Easter Pie Stuffed Puff Pastry. Italian Easter Pie, where do I begin? My family has had Italian Easter Pie during the Easter season for as long as I can remember. If you have never even heard of it, let me explain: cheeses, salami, pepperoni, cappicola, pie crust. This pie is like a big, beautiful charcuterie board or antipasto-turned-pie. Traditionally, the filling is baked into a big pie shell just like your average pie. But I went rogue here. We have turned this Florio family tradition into and even flakier, single serving, pocket of delicious.
I want to quick define the word “traditional.” Because in this blog when I say the word “traditionally” I mean, the way my family has made it for my entire life. But every Italian American family has their own “right way.” Obviously, MINE & in this case, my Grandmom’s, is the right way, but I digress. Let’s talk ingredients & cooking process.
The Ingredients
The cheesy, meaty filling is so absolutely simple to make. Toss it all in bowl.. That’s it. There are a plethora of options for substitutions here, but I swear by my exact combo for salt-to-fat ratio. Feel free to experiment with the meats though, it won’t affect the dish.
Working with puff pastry is also nice & simple. You want it to be thawed, feel workable, but feel cold to the touch. I personally like to leave my baking sheet in the freezer, and just add each stuffed, finished puff pastry pocket to that sheet insuring it stays cold. Just make sure the pastry is easy to work with and not sticky.
Pie dough also works with this, the exact same way, same sizes & same cook time. Feel free to sub with that if it is what you have in the freezer. Traditionally (actually, this time) this is made on Good Friday & not eaten until Sunday when meat & rich desserts are back on the table. So the filling is very set & room temperature. I prefer to eat it that way. You can also eat it warm out of the oven – but the full experience is next day. I hope you are excited to try it!
If you make this Italian Easter Pie Stuffed Puff Pastry, please let me know in the comments. Have you ever had something similar? I just love hearing from you. And please tag me on Instagram @quartersoulcrisis – I always answer my DMs!
Italian Easter Pie Stuffed Puff Pastry
Equipment
- 1-2 Baking Sheets
Ingredients
- 15 oz whole milk ricotta
- 8 oz mozzarella shredded or ball
- 3 eggs 2 for filling, 1 beaten
- 4 oz pepperoni
- 2 oz genoa salami
- 2 oz capicola
- 1/2 cup grated parmesan cheese
- 4 sheets puff pastry thawed
- salt & pepper
Instructions
- Preheat oven to 425°. Make sure your puff pastry is thawed, but cold to the touch. It will be much easier to work with.
- Make the Filling: Chop all meat into small pieces. It can be a rough chop! In a big bowl, mix the ricotta, mozz, eggs, salt & pepper. Add chopped meat and mix until incorporated. Set aside.
- Fill Pastries: Lay the pastry sheets flat on a lightly floured surface. Gently roll to flatten any creases and stretch out. Cut each sheet into rectangles. I find it easier to work with 2 sheets at once. Add a large scoop of filling to the center of each rectangle. Flatten mixture slightly with your hands leaving ¼ inch around the edges. Brush beaten egg around the edges. Lay an empty square of pastry over top & seal by crimping with the back of a fork. Cut about ¾ inch slit into the center of the pastry. Place all of your sealed puff pastry pockets onto a baking sheet with parchment or silpat.
- Bake: Transfer to the oven to bake for 25-30 minutes until puffed and very golden brown. Serve warm OR completely completely cooled (this is a little more “traditional” as the filling will be set. But I love them warm as well.)
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