Antipasti Flat Pie

Antipasti flat pie

Ingredients (serves 4-6)

• 1 sheet ready-rolled puff pastry  ( I did not have puff pastry so I used crescent roll pastry from Pillsbury.  It works!) 

• 6 slices chorizo

• 6 closes salami

• 1/4 cup (or more based on how much you want!) gruyere - grated

• 2 jarred roasted red peppers

• 2 tbsp sour cream

• 1 tbsp Dijon mustard

• 2 handfuls arugula

• 1 egg yolk (for egg wash)

Method:

• Roll out the pastry sheet to flatten and increase in size, then cut in half.

• With one half, score a border around 1 inch from the edge without cutting all the way through. Bake in the oven until lightly golden. In the meantime, mix together the sour cream, Dijon, salt & pepper in a bowl and set aside. Grate the gruyere and set that aside too, along with the jarred peppers which need halving.

• Get your baked piece of pastry from the oven, flatten the middle section then layer on slices of chorizo, cheese, peppers, salami, spread on the sour cream mixture, and a final sprinkle of cheese. 

• Top that with the arugula then egg wash the edges & place over the other (raw) piece of pastry. Press down along the edges then egg wash all over. You can use a blunt knife to score decoration or leave it plain.

• Bake in the oven for 20 mins at 350  until golden and crisp.

• Slice and serve as a snack or lunch alongside salad.