Filo pastries with charcuterie




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Filo pastries with charcuterie
  • 35%
    698.3 kcal
  • 82%
    41.12 g
  • 50%
    45.05 g
  • 11%
    30.53 g
  • 1%
    2.63 g

    Preparation time

    0:15 min

    Cooking time

    0:06 min




    serves 6 or more


  • 400 g readymade flaky pastry
  • 8 slices Negroni Salame Milano
  • 8 slices premium quality cooked ham
  • 6 slices Negroni dry-cured ham
  • 4 slices Mortadella bologna p.g.i.
  • 2 eggs
  • 50 g Parmareggio Parmigiano Reggiano cheese
  • poppy seeds
  • sesame seeds


  1. Sprinkle a little flour on the worktop and roll out the pastry.
  2. Divide into four equal strips.
  3. Brush with whisked egg and sprinkle with the grated cheese.
  4. Place a slice of charcuterie on each strip.
  5. Roll up each strip.
  6. Brush again with egg.
  7. Garnish with the seeds.
  8. Cut and place on an oven tray.
  9. Bake at 200°C for 6 minutes.
  10. Serve hot.

Chef's tip

These filo pastries can be prepared well in advance and then kept in the fridge, but they should be baked just before serving to enhance fragrance and taste.

Serving suggestion

Serve as part of a buffet at a party or as a snack during an aperitivo.

Wine selection

Bardolino, Cabernet Sauvignon, Pinot Noir or Merlot.

Family tip

You can fill these pastries with the kind of charcuterie that you like best!

Dish history

This assortment of cocktail snacks makes an interesting and delicious way of using up all your charcuterie meats. Enclosed in thin, flaky pastry, this finger-food is ideal as a starter to almost any meal, but especially as an accompaniment to any alcoholic or alcohol-free cocktail. Thanks to the sesame and poppy seed topping they look even more appetising!