Taleggio and mortadella pie

Serves: 3-4 - Time:

Taleggio and mortadella pie

There is so much to recommend this pie. Firstly, it is incredibly easy to make, no kitchen wizardry needed; then of course, it is delicious-the end result being greater than the sum of its four parts. I prefer an all-butter puff pastry but it is not available everywhere and it can be tricky to handle if it warms and softens. So, if you do use it, don’t leave it at room temperature for too long and work quickly. You can substitute another cheese for Taleggio as long as it melts well -Reblochon or Camembert perhaps.



  • 375g all-butter, ready-rolled puff pastry
  • Flour for dusting
  • 130g sliced mortadella
  • 4 spring onions, trimmed and finely sliced
  • 200g taleggio cheese, rind removed
  • 1 egg, beaten
Taleggio and mortadella pie


  1. Put the pastry on a floured surface with the long side near you. Cut in half vertically. Put one half on a baking tray lined with non-stick baking parchment. Roll out the second pastry half- just enough to make it about 1 cm larger than the other half.
  2. Place half the mortadella over the smaller pastry rectangle, leaving a margin of about 1cm around the edges. Sprinkle over the spring onions. Cut the taleggio into slices and arrange evenly over the base. Top with the remaining mortadella slices. Brush the margin with a little of the beaten egg.
  3. Carefully drape the larger pastry rectangle over the base, pressing down around the edges to seal it. Crimp the edges with your fingers or use the prongs of a fork. Chill for 30 minutes.
  4. Heat the oven to 200˚c, fan oven 180˚c , mark 6. Brush the surface of the pie with a little of the beaten egg. Bake in the oven for about 30 minutes until puffed and golden. Serve straight away with a little salad.
Taleggio and mortadella pie