Preparation

using a cup, cut circles out of the puff pastry with a diameter of around 10-15cm. Place the circles on top of each other, alternating them with the Salame Ungherese and the smoked scamorza. Use the leftover puff pastry, cut into little strips around half a centimetre wide, cover the top of the quiche in a spider’s web pattern. Brush it with egg yolk. Cook them in the oven at 150ºC for around 15/20 minutes. Decorate them with plastic spiders, once the quiches have cooled slightly.