Savory puff pastry pie with mozzarella and peppers

Name: Savory puff pastry pie with mozzarella and peppers
Ingredients: 1 package puff pastry (2 sheets); 1 egg yolk; 2 tablespoons milk; 200 g smoked pork loin; 300 g Delaco mozzarella; 1/2 teaspoon salt; 1/2 teaspoon ground pepper; 1 red bell pepper; 1 yellow bell pepper

Appetizers - Savory puff pastry pie with mozzarella and peppers by Andreea C. - Recipia

This savory puff pastry pie with mozzarella and peppers sits under a woven lattice of puff pastry, golden and crisp at the edges. Inside, smoked pork loin comes together with mozzarella, while strips of red and yellow pepper stay visible between the pastry ribbons. I cut it into small pieces because I like seeing the colors through the lattice. Preparation: 30 minutes. Cooking: 50 minutes. Resting: 5 minutes. Total time: 85 minutes. Serves: 6. About 500 kcal and 20 g protein per serving.

Ingredients

1 package puff pastry (2 sheets)
1 egg yolk
2 tablespoons milk
200 g smoked pork loin
300 g Delaco mozzarella
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 red bell pepper
1 yellow bell pepper

Preparation

1. Let the puff pastry thaw completely. Place one sheet on your work surface, then transfer it to a baking tray lined with parchment paper. 2. Mix the egg yolk with the milk. Brush the edges of the pastry, about two fingers wide, and keep the remaining mixture for the end. 3. Cut the smoked pork loin into slices and arrange them over the pastry, leaving a 3-4 cm border free. Drain the mozzarella well, slice it and place it over the pork; sprinkle with the salt and, if you like, the pepper. 4. Wash the peppers and cut them into strips 2 cm wide. 5. Roll out the second sheet of puff pastry on parchment paper and run the rolling pin lightly over it. Cut it into strips 2 cm wide and set 12 aside; put the remaining strips to one side. 6. Arrange the 12 strips horizontally on the paper and place one of the reserved strips vertically over them on the left. Lift the even-numbered horizontal strips to the left, place two red pepper strips, then bring the pastry strips back over the pepper. Lift the odd-numbered strips and add two yellow pepper strips; continue alternating the colors and weaving the pastry. 7. Place one reserved strip of puff pastry along each edge of the lattice. Lift the lattice together with the paper and place it over the filling, then pull the paper out from underneath. Fold the bottom edges over the top ones and press gently to seal. 8. Brush the pastry with the remaining egg yolk mixture and bake the pie in an oven preheated to 180°C for 45-50 minutes, until golden. Leave it to cool for a few minutes before serving.

Notes

Puff pastry is easier to work with while it stays cold; if it softens and sticks to the rolling pin, chill it before cutting the strips. For the lattice, a sheet with straight edges is easier to cut into even strips. I couldn't find a green pepper and would have liked to add one alongside the red and yellow ones. The smoked pork loin can be replaced with 200 g sliced pressed ham. If the filling releases liquid into the tray, let the pie stand before portioning so it doesn't run when you cut it. Keep it in the fridge for up to 3 days in a closed container. Puff pastry contains gluten, while mozzarella, milk and egg yolk contain dairy and eggs. I put it on the table cut into small pieces, alongside a simple green salad.