Brisé Parcels with Speck and Scamorza

The brisé dough parcels with speck and scamorza are an Italian snack that’s perfect as an appetizer or a snack. Here’s how to prepare them.

Ingredients

• 1 roll of brisé dough
• 100 g of thin slices of speck
• 200 g of smoked scamorza cheese
• 1 egg (for brushing)
• Salt
• Black pepper (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Unroll the brisé dough and cut it into squares of about 10x10 cm.
3. Cut the smoked scamorza into small cubes.
4. On each dough square, place a slice of speck and some cubes of scamorza, trying not to overload the center to allow the parcel to close well.
5. To shape the parcel, lift the edges of the brisé dough and join them at the center, pinching them lightly to seal.
6. Beat the egg in a bowl and, with a kitchen brush, brush each parcel to give it color and crispiness during baking.
7. If you wish, you can sprinkle a little salt and black pepper on each parcel for additional flavor.
8. Arrange the parcels on a baking tray lined with parchment paper, leaving some space between each one.
9. Bake for about 20 minutes or until the parcels are golden and crispy.
10. Allow them to cool slightly before serving.

Fun Fact

The term “fagottino” comes from the way these morsels are made, resembling the shape of a small bundle. In Italy, these snacks are very common in wine bars and pubs, where they are often served as accompaniments to an aperitif.

The brisé dough, also known as pasta brisee or shortcrust pastry, is a neutral base that can be paired with both sweet and savory fillings, making it extremely versatile for appetizers, main courses, and desserts.

Enjoy your meal!