These savory Stuffed Puff Pastry Pockets also known as Fagottini or Saccottini are filled the perfect Italian Filling, prosciutto, mozzarella and thinly sliced potato slices. The perfect appetizer or main dish.
Italian Stuffed Puff Pastry Pockets – Saccottini
Italian Stuffed Puff Pastry Pockets – SaccottiniPuff Pastry is very popular in Italy, it is available in the refrigerator section or in the freezer section of every grocery store. Definitely the most popular is the refrigerator version.
So needless to say there is almost always a package in my fridge, unless of course I decide to make my easy Homemade Puff Pastry! Naturally I found a package and decided to make these easy and definitely yummy Puff Pastry Pockets Italian style.
My kids loved these. They can be filled with anything, make them sweet or savory. I used to buy them at our local bakery but when I discovered how easy they were to make, there were no more bought for us!
How to make Stuffed Puff Pastry Pockets
- Roll out the rectangular sheet of pastry and gently roll a couple of times with a rolling pin to smooth it out.
- Cut it lengthwise down the middle, then cut into three even parts. There will be 6 small rectangles.
- The top part of every rectangle, place a slice of prosciutto, 3 or 4 very thin slices of potato and a slice of cheese.
- Fold the bottom half over the top, seal shut with the tongs of a fork.
- Make 3-4 small slits on the top of each envelope.
- Place the envelopes on a parchment paper lined cookie sheet and bake for about 25-30 minutes.
- Bake until golden.
- Immediately place on a wire race, and let cool about one minute then serve.
What to stuff them with?
I stuffed half of mine with thin slices of prosciutto and cooked ham, very thin slices of a potato, I used a Mandoline with the thinnest blade to do this and slices of firm mozzarella.
These are so good because you can use your imagination to change them up. Any filling is a good filling!
How to seal the edges of the pocket
You can do as I do and gently seal the edges with your fingers, then dip the tongs of a fork in a little water and seal again around the edges, or you can use an egg wash, brush between layers along the edges and then pinch or press them together.
Depending on how stuffed yours are they may open a bit and a little cheese may escape. But if your kids are anything like mine they grab that part first!
In Italy Puff Pastry Pockets are called Saccottini or Fagottini, is there a difference between the two? Not that I could discover. They are originally from France and known as “Pain au Chocolat”.
What is the best temperature for baking Puff Pastry?
Puff pastry needs to be baked in a very hot oven, I find the best temperature to be 400F (200C). You need the high heat in order to create steam in the oven so that the dough will rise. If you find that your dough is browning too soon, just cover the pockets with a sheet of foil and continue baking.
How to store Puff Pastry Pockets
I think the best thing is to eat them as soon as possible. Although I have kept mine in the fridge for a couple of days and just reheated them either in the oven or microwave.
More delicious Puff Pastry Recipes
Sporcamuss Italian Cream Filled Pastries
So if you are looking for something to make with that roll of puff pastry and you definitely don’t want anything sweet, then why not give these Savory Stuffed Puff Pastry Pockets a try! Buon Appetito.
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Italian Savory Stuffed Puff Pastry Pockets
Ingredients
- 1 sheet puff pastry (rectangle size) (14x20 inches / 34x51 cm approximate)
- 1 medium potato (round if possible)
- 6 slices firm mozzarella
- 6 slices prosciutto or cooked ham (thinly sliced)
Instructions
- Pre-heat oven to 400F (200C). Line a cookie sheet with parchment paper.
- Roll out the rectangular sheet of puff pastry and gently roll a couple of time to smooth it out. Cut it lengthwise down the middle, then cut into three even parts. There will be 6 small rectangles.
- The top part of every rectangle, place a slice of prosciutto, 3 or 4 very thin slices of potato and a slice of cheese, be sure to leave a 1/4 inch border. Fold the bottom half over the top, gently seal the edges with your fingers, then seal shut with the tongs of a fork, dip the fork in a water while sealing.
- Make 3-4 small slits on the top of each envelope with a very sharp knife or scissors. Place the pockets on a parchment paper lined cookie sheet and bake for about 25-30 minutes or until golden. If they start to brown too quickly cover the pockets with a sheet of foil and continue baking. Immediately place on a wire race, and let cool about one minute, then serve.
