Magical recipe of the famous and hard-to-find Sardinian puff pastry pizzetta, irresistible to me in every variation! The puff pastry pizzette are a typical Cagliari recipe; from the city of Cagliari to Oristano they are enjoyed for breakfast with coffee or cappuccino, or as a snack or a pleasant savory afternoon treat. In northern Sardinia and around Italy it is not \\\" possible to find this delicacy; in no bar, at least in my travels, have I ever managed to find it! The original Sardinian recipe does not include cheese, but you can enrich them if you like by adding mozzarella and ham and other ingredients of your choice; with the leftover pastry trimmings you can make small anti-waste savory bites.
Unroll the puff pastry sheet gently, leaving the baking paper underneath, take a round pastry cutter and cut out an even number of circles.
These will serve as the base and the lid; spread the tomato puree in the center of the bases.
Add 1 or 2 capers and a piece of processed cheese slice, moisten the edges with some water and place the lids on top of each base, pressing them well to seal.
Then take a pastry cutter or a glass smaller in diameter and apply light pressure around the filling.
Brush the surface of each pizzetta with an egg yolk diluted with a little water and place the pizzette on a baking tray lined with baking paper, bake at 200° for about 15 minutes until the surface is nicely golden.
Store in the refrigerator for up to 24 hours.
Italia, Sardegna
| Energy (kcal) | 243.23 |
| Carbohydrates (g) | 18.74 |
| of which sugars (g) | 1.47 |
| Fat (g) | 12.61 |
| of which saturates (g) | 6.8 |
| Protein (g) | 13.69 |
| Fibre (g) | 0.71 |
| Salt (g) | 0.22 |
