Italian Cheese and Ham Pie

Italian Cheese and Ham Pie

It’s a busy day here at MOT HQ, so I’m wanting something quick and tasty I can throw in the oven for dinner tonight.

Careme butter puff pastry and La Delizia Latticini fresh ricotta are the heroes along with Mondo Doro prosciutto, garlic mushrooms and fresh basil.



250gm mushrooms
20gm butter
salt and pepper
1 x medium garlic clove

1 x 375gm puff pastry sheet
100gm prosciutto slices
200gm ricotta
a handful of basil leaves

1 x egg lightly beaten for brushing pastry


  1. Pre-heat oven to 190C.
  2. Place frying pan over medium heat.
  3. Cut mushrooms into thin slices. Fry with butter and season with salt and pepper. After a couple of minutes, crush in garlic, stir and remove from heat. Lay out on absorbent p[aper to cool.
  4. Place short end of pastry facing you. Cut pastry into two long rectangles, one wider than the other as the top piece needs to be wide enough to cover the filling (see video).
  5. Place the smaller piece, the base, on a non-stick paper lined baking tray
  6. Using a sharp knife, cut horizontal slits down the pastry, working from one short edge of the pastry to the other, ensuring you leave at least 2cm of uncut pastry on either side. Place this piece in the fridge.
  7. Lay prosciutto slices across the pastry base, overlapping each other.
  8. Crumble ricotta in a 3-4cm pile along the centre of pie.
  9. Place basil leaves on top.
  10. Place mushrooms over basil. Fold up prosciutto slices to cover the filling.
  11. Lightly beat the egg and brush around border of pastry base.
  12. Place top of pie over filling and press down to seal edges.
  13. Brush egg over pastry top and trim edges if needed.
  14. Bake for about 35 minutes, until golden and puffed.
  15. Serve with crisp salad dressed with cooking school vinaigrette.


Defrost puff pastry in the fridge overnight and keep it as cool as possible during construction.

Use commercially made puff pastry squares if you can't get your hands on Careme... it won't have the same flavour or crisp layers, but will still be tasty.

We recommend Perth brands, Mondo Doro prosciutto and La Delizia Latticini ricotta.

Use oregano or chopped rosemary in place of basil.

Add chopped sun-dried tomatoes or roasted capsicum strips to the filling and grate some Parmesan over the ricotta if liked.

Replace mushrooms with roasted pumpkin or sweet potato.


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