Assorted Savory Pastries

The term “Assorted Savory Pastries” can encompass various types of savory finger foods, generally small pastries or savory tarts suitable for an aperitif or buffet. I can suggest a recipe for mixed savory pastries that include several small delights to enjoy in variety. Ready? Here is a selection of classic savory pastries.

Ingredients

For the Shortcrust Pastry:

• 250 g all-purpose flour
• 125 g cold butter, cubed
• 1 egg
• A pinch of salt
• Cold water as needed

For the Puff Pastry (can be store-bought):

• 250 g all-purpose flour
• 200 g butter
• A pinch of salt
• Cold water as needed

For the fillings of the various pastries:

• 200 g mozzarella
• 100 g cooked ham
• 50 g salami
• 50 g cream cheese (such as Philadelphia)
• 1 small zucchini
• 1 egg for brushing

Preparation

For the Shortcrust Pastry:

1. Mix the flour and butter in a bowl, working quickly with your fingertips until the mixture resembles breadcrumbs.
2. Add the egg and salt, then combine everything, adding just enough cold water to form a firm dough ball.
3. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

For the Puff Pastry (if homemade):

1. On a floured surface, roll the dough into a rectangle and spread two-thirds of the softened butter over it.
2. Fold into thirds, then rotate and roll out again into a rectangle. Repeat this process 4 times, making sure to rest the dough in the fridge between each fold.

To assemble the pastries:

1. Preheat the oven to 180 °C.
2. Roll out the shortcrust and puff pastry and cut into desired shapes (e.g., circles, squares, triangles).
3. Fill with mozzarella and ham, salami, or a mixture of cream cheese and diced zucchini (previously sautéed in a pan and cooled).
4. Place the fillings on the pastry discs or squares and seal to form pastries such as bundles, half-moons, etc.
5. Brush the surface of the pastries with beaten egg for a nice golden color.
6. Bake the pastries for about 15-20 minutes or until golden and crisp.

Serve hot or at room temperature.

Fun Facts

Shortcrust pastry is very versatile and is used for various preparations, both sweet and savory, in Italy. Its crumbly texture makes it ideal for tartlets and quiches. The variety of savory pastries is limited only by creativity—you can vary the fillings as you like, for example by adding grilled vegetables, pesto, or other types of cured meats and cheeses.