This post may contain affiliate links and I may earn a small commission when you click on the links at no additional cost to you. As an amazon affiliate, I earn from qualifying purchases. You can read my full disclaimer HERE.
Mini Pizza Rustica
Ingredients
- 2-3 puff pastry rolls preferebly belevini brand
- 10-11 eggs
- 1-1½ fresh ricotta
- ¼-½ cups Grated Peccorino Romano Cheese
- 4 oz diced proscuitto
- 4 oz diced sopressata
- 4 oz diced provolone
- 4 oz diced mozzarella
- pam or bakers joy
Instructions
- Take puff pastry out to defrost in advance.
- Whisk eggs then whisk in ricotta and pecorino cheese.
- Stir in remainder of diced ingredients and set in the fridge.
- Preheat oven to 400°
- Spray a cupcake pan or disposable cupcake tin with pam or bakers joy.
- Cut puff pastry into squares to fit the cupcake tine.
- Parbake the puff pastry cupcake shells for 10-12 minutes or until they are puffy and golden.
- Let cool and then add 2-3 tablespoons of filling.
- Add another square of the puff pastry to the top after filling. Brush top with egg wash.
- Bake at 400° for 18-24 Minutes until it is golden brown – 21 minutes worked best for me.
Video
Delusional Cooking Show | Episode 9
Easter Traditions
Easter is probably one of my favorite holidays – not because of the typical religious reasons – but because of food. I know, terrible catholic right! I assimilate easter with adorable pastels, cute little bunnies, lambchops, carrot cake and – PIZZA RUSTICA.
Pizza rustica is this massive pie filled with cheese and meats and its hearty. It is only eaten during easter. The problem I found was that it was too big and not everyone would eat it. So, like chicken pot pies – I decided to make them mini. Granted these are still fairly large lol but next year I will try to make them a little tinier. They make for great “small” bites versus a hefty large slice of pie. You can always change the meat and cheese filling to those which you prefer also.
