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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Put in the preheated oven at 200 °C and cook for about 15 to 20 minutes, until the dough is puffed up and golden.Remove from the oven and let them rest for a few minutes before serving so that the filling settles and retains its creamy texture.

Tips and advice:
Use a very cold dough; this helps the puff pastry rise evenly and become crispier.

If you make the dough from scratch, add a tablespoon of vinegar or lemon juice for a lighter texture.

Salami can be replaced with bacon, ham or sausage; each option changes the flavor, but all combine very well with ricotta.

For a more flavorful touch, add a pinch of nutmeg or garlic powder to the mixture.
The ricotta should be dry; if it’s too moist, you can let it drain in a colander for 10 minutes.

For a glossy finish, mix the egg yolk with a teaspoon of milk before brushing.

In an air fryer, cook at 180°C for about 10 to 12 minutes, turning them halfway through for even browning.

You can serve them warm with savory dips such as cream cheese with chives or a flavored mayonnaise.

They can also be frozen before baking; just wrap them well and cook them directly from frozen.