Italian Ham and Cheese Puff Pastry Pie (Pizza Rustica with Prosciutto Cotto)

Some of the best Italian comfort foods come from the simplest things in the refrigerator.

Two sheets of puff pastry, a few slices of prosciutto cotto, and some creamy cheese are all you need to make a delicious savory pie that disappears almost as soon as it reaches the table.

In many Italian homes, this is the kind of pizza rustica prepared for an easy family dinner, a Sunday evening meal, or a last-minute gathering.

Unlike traditional versions made with homemade dough, this quick variation uses ready-made puff pastry for a wonderfully crisp, buttery crust.

The secret to its beautiful finish? A beaten egg brushed over the pastry before baking, followed by a sprinkling of chia seeds.

The result is a gorgeous golden crust with a delicate crunch, surrounding layers of savory ham and soft, melted cheese.

Serve it warm, when the filling is wonderfully creamy, or enjoy it at room temperature for picnics, parties, and family lunches.

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Italian_Ham_Cheese_Puff_Pastry_Pie

Recipe Information

• Preparation Time: 10 minutes

• Cooking Time: 30–35 minutes

• Resting Time: 5–10 minutes

• Total Time: 45–55 minutes

• Servings: 6–8

• Cuisine: Italian

• Course: Appetizer, Main Course, Savory Pie

• Difficulty: Easy

Ingredients

• 2 round sheets of ready-made puff pastry (about 8–9 oz / 230–250 g each)

• 7 oz (200 g) Italian cooked ham (prosciutto cotto), thinly sliced

• 7 oz (200 g) sliced processed cheese (such as Italian sottilette or American-style sandwich cheese)

• 1 large egg, beaten, for brushing

• 1 teaspoon chia seeds, for sprinkling

Instructions

Step 1 – Preheat the Oven

Preheat your oven to 375°F (190°C), conventional/static setting.

Position the oven rack in the lower-middle section to help the bottom of the puff pastry cook evenly.

Line a large baking sheet with parchment paper.

Step 2 – Prepare the Puff Pastry Base

Unroll the first round sheet of puff pastry and place it on the prepared baking sheet, keeping the parchment paper underneath if it comes with the pastry.

Gently flatten the pastry without stretching it.

Using a fork, prick the center of the pastry several times, leaving a border of approximately 3/4 inch (2 cm) around the edges.

This helps prevent the base from puffing up excessively underneath the filling.

Step 3 – Add the Prosciutto Cotto and Cheese

Arrange half of the sliced prosciutto cotto evenly over the pastry, leaving the border uncovered.

Place the cheese slices over the ham, slightly overlapping them to create an even layer.

Finish with the remaining prosciutto cotto.

This arrangement keeps the cheese between the layers of ham, creating a creamy filling while helping protect the pastry from excess moisture.

Step 4 – Cover and Seal the Pizza Rustica

Unroll the second round sheet of puff pastry and carefully place it over the filling.

Align the edges of the two pastry sheets.

Press the edges together with your fingers, then seal them firmly using the tines of a fork.

Make sure the entire perimeter is sealed to prevent the melted cheese from escaping during baking.

Step 5 – Brush with Egg and Add Chia Seeds

Beat the egg in a small bowl until smooth.

Using a pastry brush, coat the entire top surface with a thin, even layer of beaten egg.

Avoid letting excess egg collect along the edges, as this can interfere with the pastry’s rise.

Sprinkle the chia seeds evenly over the surface.

Using a sharp knife, make a few shallow slits in the top pastry to allow steam to escape during baking.

For a decorative finish, arrange the slits in a simple grid pattern, as shown in the photographs.

Step 6 – Bake Until Golden and Crispy

Place the baking sheet in the preheated oven.

Bake at 375°F (190°C) for approximately 30–35 minutes, until:

• The top is golden brown and glossy.

• The edges are visibly puffed and crisp.

• The bottom pastry is fully cooked.

• The cheese inside has melted completely.

Check the pizza rustica after approximately 20–25 minutes.

If the top is browning too quickly, loosely cover it with aluminum foil and continue baking until the bottom is cooked through.

If necessary, extend the baking time by another 5 minutes.

Step 7 – Rest and Serve

Remove the pizza rustica from the oven and let it rest for 5–10 minutes before slicing.

This resting period allows the melted cheese to settle slightly, making the pie easier to cut without losing its creamy filling.

Cut into wedges or squares and serve warm.

Nonna’s Tips for the Perfect Pizza Rustica

1. Keep the puff pastry cold. Work with the pastry straight from the refrigerator. Cold puff pastry rises better in the oven and develops more distinct, flaky layers.

2. Avoid overfilling. Too much ham or cheese can make the center heavy and prevent the bottom pastry from cooking properly.

3. Use Italian sottilette for an extra-creamy filling. These processed cheese slices melt smoothly and give this simple pizza rustica its characteristic soft, creamy center. American-style sandwich cheese is a convenient substitute.

4. Don’t skip the egg wash. Brushing the pastry with beaten egg creates a beautiful glossy finish. The chia seeds add an attractive contrast and a subtle crunch.

5. For an especially crisp bottom: Place the baking sheet on a lower oven rack for the final 5–7 minutes, checking frequently to prevent burning.

6. Let it rest before cutting. Slicing the pizza immediately after removing it from the oven may cause the hot cheese to spill out.

Storage and Reheating

Refrigerator: Store leftover pizza rustica in an airtight container for up to 3 days.

Freezer: Wrap individual portions tightly and freeze for up to 2 months.

Reheating: For the best results, warm slices in a preheated oven at 350°F (175°C) for approximately 10–12 minutes, or until thoroughly heated. Frozen portions may require additional time.

Avoid using the microwave whenever possible, as it can make the puff pastry soft rather than crispy.

Recipe note: Ingredient quantities and baking times are calibrated for two standard round puff pastry sheets and the filling shown in your photographs; they can be adjusted to match the exact quantities you used.

Nutritional Information

Estimated values per serving, based on 8 servings. Actual values depend on the pastry, ham, and cheese brands used.