Grandmother’s Pastiche

A special thanks to our friend C. Marco for this recipe, dedicated to the memory of his Grandmother Angela.

INGREDIENTS (For the filling)
Gallucci’s Hot Italian Sausage 4 LBs
Polly-O Riccatone 5 LBs
Shredded Mozzarella 1 LB
Grated Parmigiano Reggiano 1 1/3 cups
Salt 4 tsp.
Dried Parsley 6 Tbsp.
Fennel Seeds 1 Tbsp.
Garlic Powder 1 tsp.
Crushed Red Pepper 1/2 tsp.
Eggs, slightly beaten 6
Eggs, hard boiled 10

INGREDIENTS (For the pastry)
Flour, sifted 7 cups
Eggs 8
Salt 5 tsp.
Water, warm 1/2 cup
Olive Oil 1 cup


1 Prick the skins of the Italian Sausage, and bake at 350 degrees for 1 hour or until done. Let cool.
2 Put the Riccatone in a colander and sprinkle the salt over it and let it sit for 30 minutes.
3 For the pastry: Using the “Well Method” mix all the pastry ingredients and kneed the dough for at least 15 minutes.
4 Cover the dough with an upside down bowl 0n the counter and let it rest for ½ hour.
5 For the filling: In a large bowl, mix the Riccatone, Mozzarella, Parmigiano Reggiano, Salt, Parsley, Fennel Seeds, Garlic Powder, and Crushed Red Pepper. and 6 beaten eggs. Set aside.
6 Slice the cooled sausage into 1/4″ rounds.
7 Peel the hardboiled eggs and cut into 1/8″ slices. (An egg slicer is perfect for this.)
8 Divide the dough into two equal pieces.
9 Leaving one piece covered, roll out the second piece of dough into an 18″ circle. For easier handling, we suggest using a 20″ piece of aluminum foil (or butcher paper) as a base.
10 Layer one half of the pastry circle with sliced egg, cheese filling mixture, and sausage rounds. Leave a 3/4″ edge.
11 Use your aluminum foil or butcher paper to fold the dough in half, (creating a half-moon), and seal the edges together. Moisten your fingers with water for a better seal.
12 Put a sheet pan next to the hinge side of your half moon and using the foil flip it over onto the sheet pan. Your half moon should now have the Egg layer on top and the sausage rounds on the bottom with the cheese in the middle.
13 Brush the top with a beaten egg, and poke holes with a sharp knife for steam to eascape.
14 Bake at 375 degrees for 30 minutes. Turn the heat down and bake at 250 degrees for another 20 minutes.
15 Remove pastry when it is a light golden brown. Cool on rack.
16 Repeat with the second half of the dough and cheese filling.

(YIELD: 2 Pastiches. Serves many happy friends and neighbors!)

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2 Responses to Grandmother’s Pastiche

  1. Chris Marco says:

    My Aunt Anna used to make this with pepperoni chunks instead of sausage. You might try it both ways. One of each!

  2. Caryn Marco says:

    Thank you for publishing this old family recipe. Use it often and pass it along! Keep this unique food from extinction!