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Ricette di Sicilia

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Catania-style ham and mozzarella pastries

Catania-Style Ham and Mozzarella Pastries - A Sicilian Street Food Classic

Crisp, flaky pastries filled with tender ham and melting mozzarella - a beloved street food from the heart of Catania and Messina.

Author: Laura Lombardo • Published on: November 25, 2021
Categories: Sicilian Street Food Other Recipes
Tags: water Catania plain flour semolina flour yeast Messina mozzarella cooked ham salt lard sugar
⏱️
Prep Time
4 hours and 20 minutes
🔥
Cook Time
15 minutes
👥
Serve
Makes 12
📊
Difficulty
Medium
💰 Low-cost
🗓️ Year-round
⭐ 4.7/5

🛒 Ingredients

  • ✓ 500 g plain flour
  • ✓ 500 g semolina flour
  • ✓ 700 ml water
  • ✓ 100 g lard
  • ✓ 50 g sugar
  • ✓ 30 g salt
  • ✓ Half a sachet of dried yeast
  • ✓ 200 g cooked ham
  • ✓ 200 g firm mozzarella, well drained

📊 Nutritional Information

Calories
350 kcal per piece
Protein
12 g
Fat
15 g
Carbohydrates
40 g
Fiber
2 g
Sugars
1 g
Sodium
500 mg

These Catania-style pastries might just be one of the most irresistible bites in Sicilian street food. Found in bakeries and cafés from Catania to Messina, they’re known for their beautifully soft layers and that wonderfully comforting filling of cooked ham and melting mozzarella.

The dough itself is enriched, gently sweetened and slow-risen, giving it that signature softness that makes Sicilian rustici so special. Once baked, the pastries turn crisp and golden on the outside while staying tender within - a perfect balance of textures wrapped around a simple yet indulgent filling.

Although enjoyed all year round, they’re particularly satisfying in the cooler months, when warm, flaky pastries feel like the perfect comfort. Whether you’re recreating the flavours of a Sicilian holiday or simply looking for something delicious to share, these pastries never disappoint.

👨‍🍳 Preparation

  1. 1

    Place the flour in a large bowl, make a well and add the yeast.

  2. 2

    Pour in a little water to dissolve the yeast, then add the remaining ingredients and knead for about ten minutes until smooth.

  3. 3

    Let the dough rest for ten minutes, then transfer to a work surface and knead for a further ten minutes until soft and elastic.

  4. 4

    Place the dough in a floured bowl and leave to rise in a warm spot for around two hours, until doubled.

  5. 5

    Roll out the lard between two sheets of baking paper with a rolling pin until thin, then chill for 30 minutes.

  6. 6

    Roll out the dough into a rectangle, place the chilled lard in the centre and fold like a letter. Repeat twice, chilling for 30 minutes between folds.

  7. 7

    Roll the dough into 30×55 cm rectangles and cut into squares.

  8. 8

    Fill each square with diced ham and mozzarella, then fold into triangles.

  9. 9

    Cover with cling film and let rise for one hour.

  10. 10

    Brush with egg yolk and milk, then seal the edges with a fork.

  11. 11

    Bake in a fan oven at 180°C for around 15 minutes. Cool briefly before serving.

💡 Tips and Variations

For a vegetarian take, replace the ham with a mix of grilled vegetables.
A spoonful of tomato sauce inside each pastry adds a lovely extra layer of flavour.

📦 Storage

  • • Store in the fridge for up to 2 days.
  • • Freeze once baked for up to 1 month.
  • • Reheat in the oven at 160°C for 10 minutes before serving.

🍷 Pairing

Enjoy with a glass of Sicilian Cerasuolo di Vittoria - its smooth structure and bright fruit notes pair beautifully with the rich pastry.

Thank you for trying this Sicilian classic. I hope these flaky, flavour-packed pastries bring a touch of Catania’s street food charm to your kitchen. Until next time - happy baking!

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