Savoury rose pie

Parmigiano Reggiano

Parmigiano Reggiano

Standard Supplier 12th March 2021
Parmigiano Reggiano

Parmigiano Reggiano

Standard Supplier


Serves 8

  • 140g Whole milk
  • 200g 00 Flour
  • 200g Manitoba flour
  • 7g Dehydrated brewer’s yeast
  • 80ml Water
  • 20ml Extra virgin olive oil
  • 1 tsp. Salt
  • 150g Sundried tomato pâté
  • 80g Parmigiano Reggiano, grated
  • 50g Almond sprinkle



Put the two types of flour, brewer’s yeast, water, and olive oil in the bowl of a planetary mixer.
Mix the ingredients using the k beater, then replace it with the dough hook and knead for about 15 minutes adding salt towards the end when the dough is smooth and elastic.
Cover with cling film and allow to prove until doubled in volume (about 2 hours).
Roll out the dough on a slightly floured pastry board to form a rectangle of about 45x30cm.
Spread the tomato pâté on the surface as far as 2cm from the edges, then sprinkle with grated Parmesan and almonds. Roll the dough by the long side to form a cylinder. Place the slim cylinder on the pastry board with the seam side down
With a sharp knife cut slices of about 3-4cm and arrange them duly spaced inside a tin lined with baking paper. Cover with a damp cloth and allow to prove for 30 minutes.
Bake the rose pie in a pre-heated oven at 190° C for 45 minutes. Remove from the oven and allow to cool a little before serving.

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