1 pound roasted pork shoulder, shredded
6 ounces prosciutto, small diced
1 tablespoon chopped garlic
12 ounces ricotta cheese
4 ounces grated Parmigiano-Reggiano cheese
Freshly ground black pepper
1 tablespoon finely chopped fresh parsley leaves
2 sheets of puff pastry
1 egg, beaten
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