Free Standard Delivery for orders over $150.

Antipasto Pie

Jump to Recipe Print Recipe

 

Antipasto Pie

This is a delicious twist on an Italian classic: all your favourite antipasto ingredients encased in flaky filo pastry! Making it the perfect recipe for your next special occasion.
Print Recipe Pin Recipe
Course Appetisers

Ingredients
  

  • 2 eggs
  • 1 tbsp crème frâiche 
  • pinch of Sea Salt for the filling and pastry edges
  • 125g French cultured butter
  • 375g filo pastry
  • 300g El Navarrico Artichokes, drained approx 8 pieces
  • 120g Fior Delisi Semi Dried Tomatoes, drained approx 12 pieces
  • 100g prosciutto
  • 100g That’s Amore Baby Bocconcini, drained
  • 1 tbsp sesame seeds
  • 1 tbsp chopped parsley, or fresh herbs

Instructions
 

  • Whisk eggs, crème frâiche and salt in a small mixing bowl, set aside.
  • Layer a few sheets of filo pastry on the base of a round baking tray, filling in the gaps and alternating with the next sheet. Drizzle or baste the sheets with butter before adding a few more layers and repeat.
  • Build approximately 6-8 layers of pastry, leaving the edges to overhang (these will form the sides of the pie later).
  • Gently pour the egg filling into the centre of the pie.
  • Add drained artichokes, followed by tomatoes and prosciutto. Be careful not to overfill the base. Finish with the baby bocconcini on the top layer.
  • Gently scrunch the sides of the filo pastry around the pie, arranging the filo pastry to make a free-form edge.
  • Add a drizzle of butter around the pastry edges, with a sprinkle of sea salt and sesame seeds, add a sprinkle of parsley to garnish the top.
  • Bake at 180C for 15-20 mins, if pie browns too quickly, reduce heat to 170C. Continue to cook for approximately 25 mins, or until the filling is set and only wobbles slightly at the centre. Adjust cooking times according to your oven.
  • Serve pie with extra antipasto ingredients on the side.
Keyword antipasto, filo pastry, Pie

SHOP THIS RECIPE

No recipe products found. Shop all products here

Like this Recipe?

More Delicious Recipes

Peach Granita

  This Peach Granita is cool, peachy perfection. Blend summer peaches from El Navarrico with basil — to make the ultimate refreshment for warm days.

Rocky Road

  This is your excuse to indulge in something truly delightful. Our Rocky Road recipe combines premium ingredients including — Valrhona Chocolate, Pecou French Marshmallows,

Asian Chicken Noodle Salad

This Asian Chicken Noodle Salad brings together the creamy richness of our SIMON JOHNSON Coconut Cream, the sweet heat of our Sweet Chilli Sauce, and

Tuna Patty

  Golden, crisp & full of flavour. Our Ortiz Yellow Fin Tuna patties are the perfect balance of fresh herbs, with the bite of SJ

Christmas Trifle

  Make your mealtime jolly with this delicious trifle. Made with delicious layers of our Pandoro, ripe juicy summer peaches preserved by El Navarrico, Valrhona

All Recipes