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Home » Desserts » Donuts & Pastries » Italian Savory Stuffed Puff Pastry Pockets – Saccottini

Italian Savory Stuffed Puff Pastry Pockets – Saccottini

By: Rosemary Published: February 5, 2020 Updated on: August 28, 2022

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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.

an open pocket on top of 3 whole ones on a white plate with a knife

Puff 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!

Table of Contents

  • How to make Stuffed Puff Pastry Pockets
      • Never Miss a Recipe!
  • What to stuff them with?
  • How to seal the edges of the pocket
  • What is the best temperature for baking Puff Pastry?
  • How to store Puff Pastry Pockets
  • More delicious Puff Pastry Recipes
  • Italian Savory Stuffed Puff Pastry Pockets
    • Ingredients  1x2x3x
    • Instructions 
    • Notes
    • Nutrition

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.
cutting the pastry into rectangles and adding the filling on the top half
  • Fold the bottom half over the top, seal shut with the tongs of a fork.
fold over the bottom to cover the top and 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.
 the pockets on a parchment paper lined cookie sheet
  • Bake until golden.
the pockets baked until golden
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    • Immediately place on a wire race, and let cool about one minute then serve.

    What to stuff them with?

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    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.

    an open pocket on top of 3 whole ones on a white plate

    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

    • Easy Puff Pastry Tiramisu
    • Sporcamuss Italian Cream Filled Pastries
    • Chocolate Pastry Braid

    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.

     pockets on top of 3 whole ones on a white plate
    pockets on a white plate on top of each other

    Italian Savory Stuffed Puff Pastry Pockets

    Rosemary Molloy
    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.
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    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Appetizer, Main Dish
    Cuisine American/Italian
    Servings 6 pockets
    Calories 364 kcal

    Ingredients
      

    • 1 sheet puff pastry (rectangle size) (14×20 inches / 34×51 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. 

    Notes

    Make sure to slice the potatoes very very thin, I used the thinnest blade on my mandoline slicer.

    Nutrition

    Calories: 364kcalCarbohydrates: 24gProtein: 11gFat: 25gSaturated Fat: 9gCholesterol: 28mgSodium: 336mgPotassium: 209mgFiber: 2gSugar: 1gVitamin A: 192IUVitamin C: 4mgCalcium: 158mgIron: 2mg
    Keyword pockets, puff pastry appetizer, puff pastry pockets
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      Donuts & Pastries, Main Dish, Pork

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      1. LYNDA says

        February 8, 2020 at 12:05 am

        What style of potato is best used for this?

        Reply
        • Rosemary says

          February 8, 2020 at 8:51 am

          Hi Lynda, the best potatoes would be yellow ones such as Idaho or Yukon. I hope you like them. Have a great weekend.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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