Erbazzone - Italian Pie

Erbazzone – Italian Pie

As part of the 2023 Six Nations Rugby, we decided to cook a pie for each of the nations. This Erbazzone is our Italian pie and uses chard, pancetta and parmesan as it’s main flavours.

We’ve made three of these pies and all have been wonderful. Give it a go. 

Cooking surfaces

Baking stone icon

BBQ Temperature



For the Dough

  • 350g plain flour
  • 4 tbsp olive oil or 50g lard
  • large pince of salt
  • 1 cup water

For the filling

  • 750g chard (with or without stems) and/or spinach leaves, washed (we used rainbow chard)
  • 50g pancetta or lardons or streaky bacon, chopped finely
  • 2 spring onions (white and green leaves), chopped finely
  • 2 garlic cloves, chopped finely
  • Olive oil
  • salt and pepper to season
  • few sprigs of parsley, chopped finely (optional)
  • 75g parmesan cheese, grated finely


For the dough

  1. Place the flour and salt in a food processor and pulse until combined.
  2. Add the olive oil and pulse to combine with the flour mix.
  3. Add the water gradually, processing until a ball of dough forms.
  4. Take the dough ball and place on a lightly floured surface and knead lightly.  The dough should be soft and pliable.
  5. If the dough is too sticky, add a bit more flour.
  6. Dust lightly with flour and wrap in clingfilm and set aside for at least 30 minutes.

For the filling

  1. Ensure the greens are clean, if not wash well.
  2. Bring a pan of salted water to the boil, drop in the greens and parboil until just wilted.
  3. Drain the greens under cold water until cooled off. Then give them a good squeeze to dry and chop them roughly, approx 1cm.
  4. Use a skillet or pan to saute the pancetta, onion and garlic in a bit of olive oil.
  5. Pop the chopped greens into the pan and mix well.  Leave them to cook for a few minutes to absorb the flavours.
  6. Season with salt and pepper to taste.
  7. Remove the pan from the heat and let the greens cool completely.
  8. Add the parmesan cheese and parsley and mix well.  Set aside.

Cooking your pie

  1. Setup your Egg for an indirect cook at 220°C with your Conveggtor, stainless steel grate and baking stone.
  2. If you’re making one large pie, use a pan about 27cm/11 inches.  We lined the pan with some parchment paper to make it easier to transfer the pie once cooked.
  3. Divide the dough in half.  Roll out one half into a thin round and then line your pan with the dough.
  4. Place the filling on top of the dough to cover the pan.
  5. Roll out the remaining dough, so it will just fit inside the pan and then place it over the filling.
  6. Crimp the bottom and top layer of the dough together.
  7. Prick with a fork to stop it from puffing up.
  8. Brush the dough generously with olive oil.
  9. Once your Egg and stone have heated up, place your pie tin directly on the baking stone and cook for 35-45 minutes. Your pie is ready when the pasty has started to turn light brown and pull away from the pie tin.
  10. Leave it to cool.  Cut into slices and serve.  It’s equally as nice warm as it is cold.  
  11. As you’ll see from the pictures, this is a shallow pie.
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