Pizza Rustica (Traditional Italian Easter Pie)

Ingredients

For the pastry dough

500g plain white flour

3 eggs + 1 beating for brushing

250g butter

¼ cup iced water

1 tsp salt

1 tsp baking powder

For the filling

10 large eggs

300g ricotta cheese

2 cups mild salami, cubed into small pieces

1 cup provolone cheese, cubed into small pieces

1 cup mozzarella cheese, grated

1 cup parmigiano cheese, grated

Pepper to season

Method

For the pastry

Pour the flour and butter into a food processor and blitz until it resembles fine crumbs.

Pour the butter and flour mixture back into a large bowl and make a well in the middle and add 3 large beaten eggs. Mix everything together until a dough starts to form then using your hands gently knead the dough to form a ball. You just want to bring the dough together until fully incorporated and smooth, don’t over knead. Wrap the dough in plastic wrap and refrigerate for 30 minutes to an hour to allow the dough to rest.

For the filling

Cut the salami and provolone into cubes and set aside. In a separate bowl, add 10 large eggs along with the ricotta and whisk until smooth and most of the lumps have gone. Add the cubed salami, provolone, grated mozzarella, parmigiano and black pepper and mix with a wooden spoon to combine.

To assemble

Pre-heat the oven to 180C/350f and grease a 9–10-inch pie dish or cake tin with butter.

Remove the dough from the fridge and cut into two pieces. Roll out the first half into a large rough circle about 4mm thick.

Place the dough over your pie dish and tuck in the edges. Pierce the base of the dough with a fork, then pour the salami and cheese filling into the pie. Roll out the second half of dough and place it over the top of the pie, pressing very lightly down over the filling. Remove any excess dough with a knife. Secure by tucking in the edges into the dough or using a fork to seal it tightly.

Brush the top of the pie with beaten egg and using a fork to make dock the pastry dough to allow the steam to come out. Bake in the oven for 1 – 1 ½ hours until golden brown and cooked through. Insert a skewer in the centre of the pie and if it comes out clean it has cooked through.

The pie is best eaten cold or slightly warm so let it cool before serving.

Buon Appetito!