Puff pastry stuffed with escarole Christmas recipe quick and easy – Gordon Ramsay’s version

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Puff pastry stuffed with escarole: a perfect appetizer for Christmas, a savory centerpiece stuffed with escarole. In Naples, the escarole pizza is a classic on Christmas Eve and the New Year's Eve dinner, this wreath of puff pastry is a quick and tasty alternative to make. The decoration is completed with a central candle and sprigs of rosemary.


  • 1 round pastry
  • 700 gr of escarole leaves
  • 150 gr of spreadable cheese with black olives
  • 1 tablespoon of salted capers
  • 6 black olives from Gaeta
  • 3 tablespoons of extra virgin olive oil
  • sesame and / or poppy seeds
  • 5 sprigs of rosemary

Watch the video of the puff pastry filled with escarole


How to make the puff pastry filled with escarole

We prepare the Neapolitan escarole in a pan with olives and capers. We remove the core from the escarole, wash the leaves and pour them in plenty of boiling salted water. We let it cook for 10-15 minutes and drain.

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Put the endive in a colander to remove excess water and let it cool. Cut the round pastry into 8 wedges

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we form a star. We overlap the bases of the wedges to each other and press to make them stick together. We make with the black olive spread cheese using a spoon or one sac à poche,

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add the drained escarole and close the tips inwards.

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We place the crown inside a baking tray with parchment paper. Brush with milk and add poppy seeds and / or sesame seeds to the surface.

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We bake at 180 degrees until golden brown. Remove from the oven and arrange on a serving plate, place the candle holder in the center and all around the sprigs of rosemary. We serve, and our puff pastry filled with escarole is ready.

WINE PAIRING: Fiano di Avellino

In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info

Puff pastry stuffed with escarole

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Enjoy your meal!


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