Mortadella pie

Preparation:

Preparation: Defrost the puff pastry and line a buttered baking tray with half of it. Cut the mortadella into cubes and mix it with the béchamel and ricotta, adding the diced gruyere and a pinch of salt and pepper. Pour the mixture onto the pan lined with the pastry and cover it with the remaining pastry, taking care to seal the edges well and prick the surface for the steam to escape. Bake in the oven at 180 degrees for about 45 minutes, letting it cool down before serving.