Giant Fugazzeta Empanada Pie with Stuffed Mozzarella Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider brushing the top of the pastry with a light egg wash before baking. This will provide a beautiful, glossy finish and enhance the golden color of the crust. You can also sprinkle a pinch of coarse sea salt over the top of the crust to balance the sweetness of the onions. If you enjoy a bit of heat, a light dusting of red pepper flakes mixed with the oregano can add a subtle, pleasant warmth that cuts through the richness of the mozzarella.

If you find that the edges of the crust are browning too quickly before the center is fully cooked, you can loosely tent the edges with aluminum foil for the final few minutes of baking.

This allows the center of the pie to reach the desired temperature and texture without the risk of burning the delicate edges. Always keep a close watch on the pie during the final five minutes of the cooking time, as the high oven temperature can cause the crust to transition from golden to burnt very quickly.

Variations

• Ham and Cheese Fugazzeta: Add a layer of thinly sliced deli ham between the mozzarella and the onions for a salty, savory boost. Ensure the ham is sliced very thin to maintain the overall texture of the pie.
• Spicy Pepper Fugazzeta: Incorporate sliced fresh jalapeños or pickled banana peppers into the filling for a spicy kick. The heat from the peppers pairs beautifully with the creamy mozzarella and sweet onions.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Wrap tightly in foil and freeze for up to 1 month.

Reheat

Reheat in a 350°F (175°C) oven until the crust is crisp and the cheese is warm.

Store any leftover pie in an airtight container or wrap the cooled slices tightly in plastic wrap. It is best to keep the pie in the refrigerator to maintain the quality of the cheese and the pastry. When stored properly, the pie will remain fresh for up to three days. Avoid storing the pie while it is still warm, as this will introduce excess moisture into the container, leading to a soggy crust. Always allow it to reach room temperature before packing it away for the refrigerator.

You can assemble the pie up to four hours before baking, provided it is kept in the refrigerator. To prevent the pastry from becoming soggy, avoid adding any moisture-rich toppings until just before the pie goes into the oven.

If assembling in advance, ensure the skillet or baking sheet is well-covered. When ready to bake, place the cold pie directly into the preheated oven. You may need to add an extra two to three minutes to the total baking time to account for the initial chill of the pastry and filling.

Serving ideas

The fugazzeta empanada pie is best served warm, allowing the mozzarella to maintain its signature stretch and gooey texture. Use a sharp serrated knife to cut the pie into wedges, ensuring you slice through the top and bottom crusts cleanly.

Serve the slices on individual plates, perhaps accompanied by a light, acidic side salad to provide a refreshing contrast to the richness of the cheese and the savory pastry. The simple, bold flavors of the onions and mozzarella make this dish a versatile option for casual family dinners or weekend brunches.

For a more complete meal, consider serving the pie alongside a selection of marinated olives or a bowl of fresh tomato salad seasoned with balsamic vinegar. The acidity of the tomatoes pairs exceptionally well with the sweetness of the onions and the creaminess of the melted cheese.

If serving at a larger gathering, you can cut the pie into smaller, bite-sized squares, making it an easy-to-handle appetizer that guests can enjoy while mingling. Regardless of the presentation, the focus should always be on the warmth and comfort of the freshly baked pie.

Frequently asked questions

Recipe card

Giant Fugazzeta Empanada Pie with Stuffed Mozzarella

Prep 20 minCook 35 minRest 10 minTotal 1 h 5 minServes 8

Ingredients

• 2 discs store-bought or made ahead empanada pastry dough
• 400 grams mozzarella cheese, shredded or sliced
• 2 large sweet onions, thinly sliced
• 1 tsp dried oregano

Instructions

1. Thinly slice the sweet onions and ensure the mozzarella is prepared for layering. If using whole mozzarella, shred it coarsely or slice it into thin, even pieces to ensure it melts uniformly within the pastry shell. Keep the ingredients organized to facilitate quick assembly of the pie.
2. Place one disc of the pastry dough into the base of a lightly greased cast-iron skillet or onto a baking sheet. Layer the shredded mozzarella and onion slices generously over the center, leaving a small border. Place the second pastry disc on top. Crimp the edges tightly using a braided repulgue technique to seal the filling completely inside.
3. Preheat the oven to 425°F (218°C). Place the assembled pie into the hot oven and bake until the crust is golden brown and the cheese is bubbling. Remove from the oven, top with fresh onion rings and a sprinkle of dried oregano. Allow the pie to rest for 10 minutes before slicing to ensure the cheese sets slightly for the perfect pull.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

42 g

Fat

26 g

Fiber

2 g

Sugar

3 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.