Rustic 'alla diavola' puff pastry

The rustic ‘alla diavola’ puff pastry is a tasty dish that combines the crispness of puff pastry with a rich and spicy filling. Here is the recipe with an Italian twist:

Ingredients

• 1 roll of rectangular puff pastry
• 200 g of spicy salami, diced
• 150 g of spicy Provolone cheese, diced
• 1 red bell pepper, cut into strips
• 100 g of tomato passata
• 1 tablespoon of dried oregano
• 1 clove of garlic, finely chopped
• Salt and pepper to taste
• 1 egg (for brushing the pastry)

Preparation

1. Preheat the oven to 200 °C (fan-assisted).
2. Unroll the puff pastry onto a work surface, keeping its parchment paper.
3. In a bowl, combine the salami, Provolone cheese, red bell pepper, tomato passata, chopped garlic, and oregano. Mix well and season with salt and pepper to your taste.
4. Evenly distribute the filling over half of the pastry, leaving a border of about 1 cm free.
5. Fold the other half of the pastry over the filling and press the edges to seal them well.
6. Brush the surface of the pastry with the beaten egg. This will help achieve a golden, crispy finish.
7. Make some cuts on the surface of the pastry to allow moisture to escape during baking.
8. Bake the rustic ‘alla diavola’ puff pastry for about 20-25 minutes or until the surface is golden brown and crispy.
9. Let it rest for a few minutes before serving.

Curiosity

In Italian cooking, the term “alla diavola” often refers to spicy dishes. The spiciness is usually given by the addition of chili pepper or other strong-tasting ingredients like spicy salami or spicy Provolone cheese, ingredients that are well suited to stimulating the palate!

You can serve this rustic puff pastry as an appetizer by cutting it into small squares or as a main dish accompanied by a fresh green salad.