Sfogliatelle with meat- Sicilian Tavola Calda

Sfogliatelle with Meat - Sicilian Tavola Calda

The sfogliatelle with meat is part of Sicily’s Tavola Calda.

They are delightful puff pastry dumplings filled with ragu meat.

They are also part of Sicilian street food, too.

Do not miss this delight, if you are going to Sicily, ask for Sfogliatelle with meat.

Sfogliatelle with Meat - Sicilian Tavola Calda

The type of food served at a Tavola calda include all the rotisserie, and some savory and sweet snacks. (arancinepanelleschiacciate, paté, supplì, small pizzas and other local varieties).

Sfogliatelle with meat- Sicilian Tavola Calda

Prep Time15 mins
Cook Time2 hrs 20 mins
Course: Appetizer, Snack
Keyword: sfogliate, tavola calda


  • 2 frozen puff pastry sheets thawed
  • 350 g minced meat 12.4 oz
  • 250 ml tomato sauce 1 cup
  • 1 chopped heart celery
  • 1 medium chopped carrot
  • 1 small chopped onion
  • salt and pepper
  • 60 g peas 5 tbsps
  • extra virgin olive oil 2 tbsps
  • 1 beaten egg



  • Heat oil in a pan, add celery, carrot and onion.
  • Cook for 10 minutes and add the meat Saute` over high heat, stirring constantly and grinding it with a fork.
  • Season it with salt and pepper. Add the tomato sauce and the cloves, stir it with a spoon.
  • Bring the mix to a boil, close the pan with the lid but remember keep a little opening, and cook over a low flame for at least 2 hours till the sauce shrinks, 20 minutes before add the peas and let if finish to cook.


  • Thaw the dough in the fridge for 3 to 4 hours or follow the instructions on the box.
  • Roll out the puff pastry to a thickness less of 1/8 inches and make many squares.
  • Place the filling in a part of the square.
    Sfogliatelle with meat- Sicilian Tavola Calda
  • Brush the edges with the beaten egg, and cover with the other part of the square of puff pastry, pressing lightly to seal the edges well.
    Sfogliatelle with meat- Sicilian Tavola Calda
  • Brush the sfogliatelle with the beaten egg and bake in a preheated oven at 200°C (392°F) for 15-20 minutes.


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