Puff pastry pies filled with Delicius mackerel and mozzarella cheese

Ingredients for 6 pastry pies
Preparation time: 30 minutes

The Delicius Product

Grilled mackerel fillets in olive oil, 110gr. Just perfect for those who prefer the intense and peculiar taste of blue fish, the tender fillets of Delicius grilled mackerel are sourced from the precious Scomber japonicus species. As usual, they are carefully hand cleaned and filleted and then flavoured by the skilful grilling. Eating mackerel is good for your health because they are particularly rich in Omega 3. Light grilling makes their taste even better.
Delicius, Parma dal 1974.


Delicius grilled mackerel fillets in olive oil, 85 g
Escarole, 1/2 head
Garlic, 1 clove
Pine Nuts, 1 handful
Raisins, 1 handful
Mozzarella cheese, 90g (6 small cubes) 
Puff pastry, 2 rolls
Egg, 1 (beaten, to brush the pastry)
Sesame seeds (to decorate)


Boil the escarole, drain it and then cook it in a pan with 1 garlic clove, adding the pine nuts and the raisins. Once cooked let it rest and keep aside.
In the meantime cut the puff pastry in discs with a dough cutter, then cut the Delicius grilled mackerel fillets in olive oil in big pieces.
Drain the mozzarella cheese.
Put in the center of every disc some escarole, a small cube of mozzarella cheese and a couple pieces of Delicius mackerel fillets in olive oil.
Cover with another puff pastry disc and carefully press the borders together firmly.
Brush the pastry with the beaten egg and add some sesame seeds to decorate.
Cook in the oven at 180° for 20 about minutes and serve hot.