Homemade fugazza with ham and cheese

Ingredients

• 500 gself-raising flour
• 15 gyeast
• 150 gmargarine
• 250 ml (1 cup)skimmed milk
• 1egg
• 1 teaspoonsalt
• Ingredients for the filling
• 3tomatoes, chopped into small pieces
• 150 gmozzarella
• 150 gcooked ham
• 5eggs, hard-boiled
• 10pitted olives
• As neededolive oil
• To tastesalt and pepper

Instructions

1. 1

   Make a well

   Put the flour in a bowl and make a well in the centre.

2. 2

   Add the ingredients

   Add the salt, yeast, egg and margarine to the well.

3. 3

   Mix and knead

   Mix and knead the ingredients. Add the milk gradually, continuing to knead until you have a smooth, even dough.

4. 4

   Rest the dough

   Cover the dough well with a cloth and leave it to rest for 10 minutes.

5. 5

   Divide the dough

   Roll out the dough and divide it into two portions.

6. 6

   Line the tin

   Spread one portion of dough across a tart tin.

7. 7

   Layer the filling

   Arrange the filling on the dough, starting with the tomatoes, followed by the cheese and cooked ham. Finish with the olives and sliced hard-boiled eggs.

8. 8

   Add olive oil

   Drizzle a little olive oil over the filling.

9. 9

   Cover the filling

   Cover the fugazza with the second portion of dough.

10. 10

    Brush the top

    Brush the surface with beaten egg.

11. 11

    Bake until golden

    Bake in an oven preheated to 180°C for about 30 minutes, or until the dough looks golden.

12. 12

    Serve the fugazza

    Remove it from the oven and serve.

What is Paraguayan-style fugazza?

Fugazza here is a filled, baked pie rather than a simple flatbread. This version reflects Paraguayan-style cooking and encloses a savoury combination of ham, cheese, tomatoes, eggs and olives in dough.

Two layers of dough make it easy to portion and serve as a main dish. The contrasting filling also gives each slice a mix of soft, savoury and tangy flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 256 calories, 0g protein, 0g carbs, 0g fat.

The flour and pastry contribute most of the carbohydrates, while margarine, mozzarella and olive oil provide much of the fat. Ham, cheese and eggs contribute protein; serve a slice with salad or vegetables to add freshness and balance the plate.

Building the dough

Well: Making a hollow in the flour gives the wet ingredients a place to combine before you work in the rest of the flour.

Milk: Add it gradually while kneading, stopping when the dough is homogeneous. The recipe calls for a 10-minute rest under a cloth before rolling.

Layering the filling

Tomatoes: They go directly on the pastry first, followed by mozzarella and cooked ham. Chop them into small pieces as specified so they fit comfortably inside the pie.

Eggs and olives: Add these last, scattering the sliced hard-boiled eggs and pitted olives over the other filling ingredients. A little olive oil goes on before the top layer of dough.

Closing the pie

Bottom layer: Spread the first portion of dough across the tart tin before adding the filling. Aim to cover the base evenly so each portion has a pastry base.

Top layer: Lay the remaining dough over the filling and brush the surface with beaten egg. This gives the top a finish that can turn golden as it bakes.

Checking when it is done

Oven: Bake at 180°C for about 30 minutes, following the recipe's stated temperature and timing. The key visual cue is a golden surface.

Serving: Take the pie out of the oven before serving. Letting it settle briefly can make it easier to cut, though the recipe does not specify a resting time.

Serving ideas

A slice can be served as the centre of a meal, with a simple green salad or lightly dressed vegetables alongside. Their freshness works well with the rich pastry and savoury filling.

For a larger spread, serve the fugazza in wedges with extra olives or sliced tomatoes. It can also be portioned into smaller pieces for sharing.

Recipe notes & tips

• Keep the dough covered with a cloth during its 10-minute rest.
• Add the milk a little at a time as you knead, rather than pouring it in all at once.
• Chop the tomatoes into small pieces to make them easier to layer.
• Arrange the filling in the stated order so the tomatoes sit beneath the cheese and ham.
• Check for a golden surface near the end of the 30-minute bake.
• Use a tart tin that can hold both layers of dough and the full filling.

Variations

• Extra herbs: Add a little dried oregano to the filling for an aromatic note.
• More vegetables: Add finely chopped cooked vegetables alongside the tomatoes.
• Olive choice: Use green or black pitted olives according to preference.
• Cheese swap: Replace the mozzarella with another melting cheese.
• Peppery filling: Add extra black pepper to the tomato and ham layers.

Common mistakes to avoid

• Adding the milk too quickly: Add it gradually while kneading so the dough can come together evenly.
• Skipping the rest: Cover the dough and leave it for the full 10 minutes before rolling.
• Overfilling the base: Keep the filling within the dough so the top layer can cover it.
• Forgetting the oil: Drizzle a little olive oil over the filling before adding the top.
• Baking by time alone: Use the golden surface as the doneness cue as well as the approximate 30-minute bake.
• Cutting into the pie straight away: Let it settle briefly after baking for neater slices.

How to store

Store cooled leftovers covered in the refrigerator and eat within 3 days. Reheat in an oven until hot throughout; the pastry may soften if reheated in a microwave.

Frequently asked questions