Pie Pops with Caciocavallo and Ham
Category: Appetizers
Servings: 26 Pie Pops
Ingredients
For the Red Shortcrust Pastry:
| Ingredient | Amount |
|---|---|
| Caciocavallo cheese | 100g |
| Cooked ham (Prosciutto cotto) | 50g |
| Sun-dried tomatoes in oil | 50g |
| Butter | 50g |
| All-purpose flour (00 flour) | 100g |
| Water | 35ml |
| Tomato paste (concentrated) | 1 tbsp |
| Salt | to taste |
For the Green Shortcrust Pastry:
| Ingredient | Amount |
|---|---|
| Butter | 50g |
| All-purpose flour (00 flour) | 120g |
| Water | 35ml |
| Garlic | 1 clove |
| Spinach | 50g |
| Salt | to taste |
| Extra virgin olive oil | to taste |
For the Filling:
| Ingredient | Amount |
|---|---|
| Egg white | 1 |
| Poppy seeds | to taste |
Instructions
Step 1: Prepare the Red Shortcrust Pastry
To begin making the pie pops, start with the red shortcrust pastry. For this, first combine the all-purpose flour, cold butter, and a pinch of salt in a food processor. Blend the ingredients until they form a crumbly, sandy texture. Transfer this mixture to a clean surface and form a well in the center. In a small bowl, mix the tomato paste with 35ml of water and pour it into the well of the flour mixture. Quickly bring the dough together and knead it until smooth. Once the dough is ready, wrap it in plastic wrap and set it aside in the refrigerator to chill.
Step 2: Prepare the Green Shortcrust Pastry
While the red pastry chills, prepare the green shortcrust pastry. Start by sautéing the spinach with a drizzle of olive oil and the garlic clove until the spinach wilts and becomes tender. Remove from the heat, discard the garlic, and transfer the spinach to a food processor. Pulse the spinach with 35ml of water to create a smooth paste. Next, combine the spinach paste with the flour and cold butter in the food processor to form a sandy mixture, just like you did for the red pastry. Transfer the mixture to a work surface, and knead until it comes together into a smooth dough. Wrap this dough in plastic wrap and chill it in the refrigerator as well.
Step 3: Assemble the Pie Pops
Once both doughs have chilled, it’s time to assemble the pie pops. Roll out the red pastry dough using a rolling pin to about 2mm thickness. Place a lollipop stick in the center of each piece of dough. Then, roll out the green pastry dough to the same thickness and use it to create another layer of pastry to sandwich over the red pastry and lollipop stick.
Step 4: Fill and Shape the Pie Pops
Next, it’s time to add the filling. Place a small spoonful of caciocavallo cheese and cooked ham on the center of the green dough, then carefully place a piece of red pastry over the top. Seal the edges by pressing down gently with your fingers or a fork to ensure the filling stays inside. You can also use small cookie cutters to shape the edges of the pie pops into fun forms if desired.
Step 5: Egg Wash and Garnish
Brush the assembled pie pops with a lightly beaten egg white to give them a beautiful, golden finish. If you wish to make them even more eye-catching, sprinkle some poppy seeds on top of the egg wash.
Step 6: Bake the Pie Pops
Preheat your oven to 180°C (350°F) for a static oven or 160°C (320°F) for a fan-assisted oven. Arrange the pie pops on a baking tray lined with parchment paper and bake them for approximately 15 minutes, or until golden brown and crisp.
Step 7: Cool and Serve
Once the pie pops are baked, remove them from the oven and let them cool for a few minutes on the tray. Serve them warm or at room temperature for a delicious, savory appetizer.
Enjoy these bite-sized, flavorful pie pops at your next gathering, and watch them disappear in no time! These savory snacks, with their flaky pastry and irresistible filling of caciocavallo cheese, cooked ham, and sun-dried tomatoes, are sure to delight guests of all ages. Perfect for picnics, parties, or as an appetizer to start any meal, these pie pops will certainly make a statement!
