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Abruzzo cheese pies

These golden brown half moon shaped pastries from the Abruzzo region of Italy are irresistibly flaky and cheesy.

By Belinda So
  • 1 hr preparation
  • 35 mins cooking (plus resting)
  • Makes 10
  • Print
Photo: Ben Dearnley
Is there a food combination more perfect than flaky pastry and gooey cheese? These half-moon shaped pastries from the Abruzzo region of Italy are a must-try for all cheese lovers. The fiadoni are scored on top, so that the filling erupts, forming a cheesy crisp crust – and we've sneaked butter into the pastry for a flaky shatter.
At Easter-time, these pies were traditionally taken to church on Holy Saturday to be blessed, then eaten on Pasqua (Easter Sunday).


  • 625 gm plain flour
  • 210 gm unsalted butter, chopped
  • Small thyme sprigs, to decorate
  • Lemon wedges, to serve
  • 8 eggs, plus 1 extra, lightly beaten, for glazing
  • 400 gm Pecorino-Reggiano, coarsely grated
  • 400 gm Parmigiano-Reggiano, coarsely grated
  • 20 thin slices spicy salami, finely diced
  • 1 tsp freshly grated nutmeg


  • 1
    For dough, combine flour and 1¼ tsp salt in an electric mixer fitted with a paddle attachment and mix on low speed to combine. Add butter; beat on low speed to coat butter in flour (30 seconds). Increase speed to medium, gradually add 220ml water and beat until dough begins to come together, then change to dough hook and knead on medium until smooth (2-3 minutes). Form into a disc, wrap in plastic and refrigerate to rest (2 hours). Remove from fridge 30 minutes before using.
  • 2
    For filling, place eggs, cheeses, salami and nutmeg in a bowl; mix until just combined. Divide into 10 portions and form into ovals (120gm each).
  • 3
    Preheat oven to 200˚C. Divide dough into 10 pieces (100gm each). Working with one piece at a time and keeping other pieces covered, flatten dough on a lightly floured work surface with your hand, then roll out to 3mm thick. Cut out rounds using a 16cm cutter. Place filling in centre, run a wet finger along the edge, fold dough over filling to make a half moon, press out air from around the filling and press down edges to seal. Crimp edges to secure. Transfer to an oven tray lined with baking paper. Repeat with remaining dough and filling. Lightly brush fiadoni with beaten egg, score with a long slash and decorate with a thyme sprig. Bake until golden and cheese oozes through the slit (30-35 minutes). Serve warm with lemon.
  • undefined: Belinda So