Prepare the dough base:
Preheat the oven to 180°C (350°F).
Roll out 400 g of pastry dough and spread it on a baking tray.
Layer the fillings:
Spread 100 g of tomato sauce over the dough, sprinkle with 5 g of salt, 5 g of oregano, and drizzle with 20 ml of olive oil.
Add the 150 g of salami, 100 g of Parmesan, and 200 g of pressed cheese evenly over the dough.
Top with dough and decorate:
Roll out the second layer of 400 g of pastry dough and place it on top of the filling.
Beat 1 egg and brush over the dough. Sprinkle with 10 g of sesame seeds and 5 g of poppy seeds.
Bake:
Bake in the oven at 180°C (350°F) for 20 minutes until golden brown and crispy.
Prepare the cheese sauce:
In a saucepan, melt 30 g of butter and whisk in 25 g of flour to create a roux.
Gradually add 200 ml of beer while stirring continuously.
Mix in 100 g of pressed cheese, 5 g of chili flakes, and 3 g of salt. Cook until smooth.
Serve:
Slice the pastry and serve with the beer cheese sauce for dipping.
Serving Suggestions:
Pair with a fresh green salad for a balanced meal.
Serve alongside a cold beer or a glass of white wine.
Slice into small squares for appetizers at parties.
Add a side of marinara sauce for dipping.
Cooking Tips:
Make sure the pastry dough is cold before baking for a flakier result.
Substitute the salami with other cured meats like pepperoni or ham for a different flavor.
Use a mix of cheeses like mozzarella or gouda for more melty texture.
Brush the top dough generously with egg wash to get a golden, crispy crust.
Nutritional Benefits:
Rich in calcium from the cheese, which supports bone health.
Contains protein from both the cheese and salami to keep you full.
Olive oil and sesame seeds add healthy fats, essential for heart health.
Beer cheese sauce provides a flavorful twist while adding moderate carbs.
Dietary Information:
Vegetarian: Omit the salami or replace with a plant-based alternative.
Gluten-free: Substitute regular pastry dough and flour with gluten-free alternatives.
Low-carb: Not suitable due to the pastry dough and beer cheese sauce.
Nutritional Facts (per serving, approximate):
Calories: 380 kcal
Protein: 16 g
Fat: 26 g
Carbohydrates: 22 g
Fiber: 2 g
Sodium: 650 mg
Storage:
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months; reheat in the oven to restore crispiness.
Reheating: For best results, reheat in the oven at 180°C (350°F) for 5-7 minutes to maintain texture.
Why You’ll Love This Recipe:
It’s quick and easy, perfect for busy weeknights or weekend gatherings.
The combination of pastry, salami, and cheese is indulgent yet well-balanced with the side sauce.
You can easily customize the ingredients to suit different tastes and preferences.
The beer cheese sauce adds a unique, comforting twist to traditional pastry dishes.
Conclusion:
This savory pastry is sure to become a crowd-pleaser, whether you’re hosting a party or simply treating yourself to a delicious homemade meal. The flakiness of the dough combined with the rich, cheesy filling creates a satisfying bite in every slice. The beer cheese sauce adds a creamy element that ties all the flavors together. This versatile recipe will quickly become a go-to for any occasion.
10 Frequently Asked Questions:
Can I make this recipe vegetarian?
Yes, simply omit the salami or replace it with a plant-based alternative.
Can I use store-bought pastry dough?
Absolutely! Store-bought puff pastry works well for this recipe.
What can I substitute for beer in the cheese sauce?
You can use milk or vegetable broth as a substitute for beer.
Can I freeze this pastry?
Yes, you can freeze the baked pastry and reheat it later.
Can I use a different type of cheese?
Yes, mozzarella, cheddar, or gouda can be substituted for the pressed cheese.
What’s the best way to reheat leftovers?
Reheat in the oven to maintain the crispy texture, rather than using a microwave.
Is this recipe gluten-free?
Not as written, but you can use gluten-free pastry dough and flour to make it gluten-free.
Can I make the cheese sauce ahead of time?
Yes, the cheese sauce can be made a day ahead and reheated gently on the stove.
Can I add vegetables to the filling?
Yes, sliced bell peppers, mushrooms, or spinach would be great additions.
How do I prevent the bottom crust from getting soggy?
Pre-bake the bottom layer of dough for 5-7 minutes before adding the filling to ensure crispness.
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