Braided vegetable pastry

Apr 16, 2020
Sfoglia di verdure intrecciate

INGREDIENTS

  • 2 rolls of rectangular puff pastry
  • 1 scamorza (you can replace it with whatever you prefer)
  • 1 h of cooked ham (this ingredient can also be replaced with bacon, mortadella, salami, etc.)
  • grilled vegetables: yellow and red pepper, zucchini, carrot. You can use the vegetables you prefer, just keep in mind that they must be cut into strips.
  • egg and milk for brushing

PROCEDURE

  • Unroll a rectangle of puff pastry and cut it with a pastry wheel into strips, trying to make them more or less equal. I used a multi-toothed pastry wheel.
  • Cut the vegetables into strips.
  • Lift the even strips of puff pastry up to halfway: then 2, 4, 6, 8 etc.
  • Insert the strip of vegetables horizontally and if they are short, make the joints near the strip of puff pastry.
  • Lower the strips.
  • Raise the odd stripes 1,3,5,7 etc.
  • Insert another strip of vegetables of a different color if you have one.
  • Lower and repeat until you create a grid.
  • Unroll the other puff pastry rectangle and spread the ham and cheese on top.
  • Cover with the braided rectangle, using a large flat spatula or a cake board for example.
  • Seal the edges by turning them over.
  • Brush with beaten egg and milk.
  • Bake at 180° for about 20 minutes or more (depending on the power of your oven). The pastry must brown well. I activate the fan grill for 2 minutes at the end.

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