Abruzzese Fiadoni
How I love Abruzzo’s delicious Fiadoni, these delicious small baked cheesy pastries are so easy to eat on the road, the ultimate in design for gastro picnic fodder.
Course Starter
Cuisine Italian
For the Pastry
- 250 g 00 Flour
- 1 Large Egg
- 50 ml Olive Oil
- 50 ml White Wine
- 1 Large Pinch Salt
For the Filling
- 150 g Grated Pecorino
- 100 g Parmesan
- 1 Egg
- Black Pepper to taste
- Nutmeg to taste
- 1/4 Packet of Dried Yeast
For the Pastry
Sift the flour and the pinch of baking powder into a food blender. Mix in the beaten egg and oil and wine until uniform. Remove from the food blender and knead for between 5-10 minutes until smooth.Wrap the dough in clingfilm so it doesn’t dry out whilst you leave it to stand.
For the Filling
Blend together the grated cheeses, egg, yeast, 8 g Baking Powder, nutmeg and black pepper and leave to stand.
Creating your Fiadoni
Roll out your pastry dough and put strips through your pasta machine until you reach the penultimate notch in the same way that you would make ravioli. Place small heaps of stuffing onto a strip and cover with another of your rolled strips that you’ve put through your pasta machine.
Cut your little fiadoni with a glass beaker or ravioli cutter and shape into a crescent. On each fiadone at the top cut a small cross which will allow the pastry to breathe and the steam to escape as well as a little of the filling to crust up out the top. Brush each with beaten egg using a pastry brush.
Place on a greased baking tray and bake for 15 minutes or until they turn a golden brown.
If you don’t have time for the above and would rather just make a pie, use a 30mm/12” pie tin that you have greased and floured and line with your bottom layer of rolled pastry. Add the cheese filling and then give it a top pinching the sides together to seal and create decoration. Slit the middle with 2 small slits to let steam escape and brush with beaten egg. Bake for approximately 30 minutes at 180C.