Zucchini & Pancetta Crescent Ring

Servings: 3 Total Time: 1 hr 50 mins Difficulty: Intermediate
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Zucchini Pancetta & Cheese Ring Pie

Delight in Zucchini & Pancetta Crescent Ring, a savory pastry with tender zucchini and crispy pancetta wrapped in a flaky crescent dough.

Print Recipe

Zucchini & Pancetta Crescent Ring

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Meat & Poulty
Difficulty: Intermediate Prep Time 45 mins Cook Time 60 mins Rest Time 5 mins Total Time 1 hr 50 mins
Cooking Temp: 200  C Servings: 3
Best Season: Suitable throughout the year

Ingredients

Method

  1. In a food processor blend the basil with the garlic and some olive oil and set aside.

  2. Cut the courgettes into cubes and fry them in a little olive oil for about 10 minutes.

  3. Add the prepared pesto and pancetta and remove from heat.

  4. Cut the puff pastry into 12 triangles. Arrange the triangles on a baking sheet overlapping the edges in the form of a circle.

  5. Arrange the zucchini filling on the top of the pastry. Top with tablespoons of cream cheese and fold over the pastry tucking it underneath in the center.

  6. Brush the top of the pastry with beaten egg and sprinkle with sesame seeds.

  7. Bake in oven 200C/400F for about 1 hour or until pastry is cooked and golden on top.

  8. Enjoy!