Rustici Soffiati

Method

1. Prepare the shortcrust pastry: In a bowl, mix soft butter with sugar. Add lard, then water gradually. Add flour and mix quickly until a smooth dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
2. Prepare the choux pastry: In a saucepan, bring water, butter and a pinch of salt to a boil. Remove from heat, add all the flour at once and stir vigorously. Return to low heat and cook for 1–2 minutes, stirring, until the mixture forms a ball and leaves the sides of the pan. Let cool slightly.
3. Add the eggs one at a time to the choux pastry, incorporating well after each addition. The final dough should be soft but not liquid. Adjust with a little beaten egg if needed. Add a pinch of baking ammonia and mix.
4. Prepare the filling: Dice cooked ham, pancetta, salami and Emmental cheese into small cubes. Mix together.
5. Combine the choux pastry with the meat and cheese mixture. Stir until evenly distributed.
6. Preheat the oven to 200°C (static). Grease 8 small tartlet molds or use a release spray.
7. Take small pieces of the chilled shortcrust pastry and press them into the molds, covering the bottom and sides, allowing some overhang.
8. Divide the remaining shortcrust pastry into 8 balls. Roll each into a disc.
9. Fill each lined mold with the choux-filling mixture. Top with a disc of shortcrust pastry, pressing the edges to seal.
10. Brush the tops with beaten egg.
11. Bake for about 1 hour, leaving the oven door slightly ajar to allow steam to escape, until golden and puffed.
12. Let cool slightly before unmolding. The pastries will be hollow inside.