Enjoy these easy-peasy Salami Milano and Ricotta filling for these simple and tasty puff pastry bites perfect as starters as well as snacks.
We also love this puff pastry snacks cheese-and-herbs-puff-pastry-snacks
Serves 2-3, Preparation 20 mins, Cooking 15-20 mins
- 1 store-bought puff pastry roll
- 80 g Finest Salame Milano
- 250 g Italian Ricotta soft cheese
- Grated Parmigiano cheese, 50 g
- EVOO – Extra Virgin Olive Oil, to taste
- Beaten egg for egg-wash, optional
- A pinch of salt
Preheat the oven to 180°C/ F 350 / Gas 4.
In a bowl crush with a fork Ricotta cheese, add grated Parmigiano and a pinch of salt, stir until you get a creamy texture.
Roll out the puff pastry sheet, use a cutter to cut out discs of 10 cm, prick them with the prongs of a fork so they won’t swell during cooking. Fill half of discs with Ricotta and Parmigiano mix, add 1 or 2 slices of salame Milano, close with another puff pastry disc sealing well the edges with a drop of water, then press with the fork.
Line a baking sheet with baking paper, place the filled disks, brush each with some EVOO – olive oil. Bake in static oven about 15 minutes or until golden, take out of the oven, allow to cool and serve.