A simple and quick savory pie, perfect for dinner or an aperitif. Filled with sweet provola and mortadella, this rustic pie is a real treat for the palate.
Unroll a sheet of shortcrust pastry and make a hole in the center with a small round bowl.
Take another sheet of shortcrust pastry and make a hole in the center here too. Make cuts on the surface.
Arrange the slices of provola and mortadella on the pastry sheet without cuts. Cover with the pastry sheet with cuts and seal the edges well. Seal both the outer and inner edges of the circle.
Brush the surface with egg yolk and sprinkle with poppy seeds. Bake at 190° for about 25/30 minutes.
Baking paper
Small bowl
Knife
Brush
Baking tray
Fresh
Great served both hot and cold. Perfect to bring to the office for a quick lunch or to enjoy during a picnic.
Italia, Lombardia
| Energy (kcal) | 319.67 |
| Carbohydrates (g) | 10.21 |
| of which sugars (g) | 0.94 |
| Fat (g) | 24.64 |
| of which saturates (g) | 11.33 |
| Protein (g) | 14.63 |
| Fibre (g) | 0.31 |
| Salt (g) | 0.79 |
