Fiadoni Salati Abruzzesi
Fiadoni salati, also known in Abruzzese dialect as hjadune, are golden baked pastries stuffed with sharp pecorino and eggs that burst open on top.
- Prep
- 45 min
- Cook
- 25 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Rolling pin
- •Fluted pastry wheel
- •Mixing bowls
- •Baking sheet
- •Kitchen scissors
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18 g
- carbs
- 36 g
- fibre
- 1 g
- protein
- 18 g
- calories
- 380 kcal
Instructions
- 1
Sift the flour and fine sea salt into a wide mixing bowl.
- 2
Pour the olive oil, white wine, and two eggs into the centre of the flour.
- 3
Stir with a fork until the flour absorbs the liquid and forms a rough dough.
- 4
Knead on a lightly floured surface for eight minutes until elastic and smooth.
- 5
Wrap the dough tightly in cling film and rest at room temperature for thirty minutes.
- 6
Whisk the three filling eggs in a bowl with grated pecorino, caciotta, and black pepper.
- 7
Preheat the oven to 180C and line a large baking sheet with parchment paper.
- 8
Roll the dough on a lightly floured counter to a thickness of two millimetres.
- 9
Cut out twelve ten-centimetre discs using a round cutter or small bowl.
- 10
Spoon a rounded tablespoon of cheese filling onto one half of each dough disc.
- 11
Fold the pastry over the filling to create half-moons and crimp edges with a fork.
- 12
Brush with egg wash, snip a small cross on top with scissors, and bake twenty-five minutes until golden.
Chef's tips
Always snip the top of each pastry with sharp kitchen scissors just before baking. This vent allows steam to escape and lets the cheese rise into its signature puffed crest. If the filling feels slightly wet, let it rest for ten minutes so the dry grated cheese absorbs the raw egg evenly.
Ingredient substitutions
- aged Pecorino Abruzzese → a mix of sharp Pecorino Romano and mature Parmigiano Reggiano
- mild Caciotta cheese → young mild provolone or young Asiago
Storage
Keep cooled fiadoni in an airtight container at room temperature for up to three days or refrigerate for up to five days.
Reheating
Reheat on a baking sheet at 160C for six minutes to restore the pastry's crispness without drying the cheese filling.
Common mistakes to avoid
- •Rolling the dough too thickly, which makes the pastry heavy rather than light and crisp.
- •Omitting the scissor snip on top, which causes the pastry to burst unevenly along the base.
- •Overfilling the dough circles, making it difficult to crimp the edges securely.
Serving suggestions
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