Ingredients:
1 sheet of puff pastry or rolled-out homemade dough

200g of well-drained fresh ricotta

100g of chopped salami

1 egg

2 tablespoons of grated cheese (optional)

Black pepper to taste

1 beaten egg for brushing.
Extra flour for rolling out the dough.

Preparation:
Roll out the dough on a clean, lightly floured surface until it is about 2 or 3 mm thick.

Cut the dough into even squares, about 8 cm on each side, so that the pastries come out the same size.

In a bowl, combine the ricotta, chopped salami, grated cheese, egg, and a pinch of pepper. Mix until you have a smooth, creamy mixture.

If the ricotta has too much whey, drain it before mixing to prevent the dough from becoming soggy.

Place a spoonful of the filling in the center of each square of dough.

Close by bringing the four points towards the center, pressing gently with your fingers so that they do not open during cooking.

Arrange the snacks on a baking sheet lined with parchment paper or lightly greased.

Brush each bite with beaten egg to achieve an even and attractive golden color.
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