Salami, Ricotta and Olive Jalousie Pastry
This savoury puff pastry is filled with creamy ricotta and the pizza-like flavours of salami, olives, capsicum and basil.
|Preparation Time:||15 minutes|
|Cooking time:||30 minutes|
- 1 tablespoon olive oil
- 2 spring onions, chopped
- 8 slices salami, chopped
- 1/2 capsicum, finely diced
- 250g ricotta cheese
- 2 tablespoons chopped black olives
- 2 tablespoons chopped basil or parsley
- 1 egg
- 2 sheets frozen puff pastry, thawed
- milk, for brushing
- chilli flakes, for sprinkling
Heat oil in a frypan and sauté spring onions, salami and capsicum until softened. Mix into ricotta with olives, Basil and egg. Cut each sheet of pastry in half. Arrange two pieces with the short ends overlapping onto a large baking tray to form a long rectangle. Brush with milk. Place filling along the centre and cover with remaining pastry. Brush with milk. use scissors to snip vents all along the top fo the pastry and to decoratively snip the edges, folding them over as you go. Bake at 200°C for 30 minutes until puffed and golden (drop pastry to the lower part of the oven for the last 5 minutes to brown underneath if needed). Serve warm or cold.
Note: Jalousie refers to the Jalousie latticed windows that the pastry resembles once the top has been cut.