Italian easter pie

Name: Italian easter pie
Cook time: 2 h 30 min
Yield: 8
Cuisine: Italian
Ingredients: 2 quantities shortcrust pastry; 1 tbsp olive oil; 100g Italian-style pork sausage, skin removed; 1 garlic clove, chopped; 1/4 tsp chilli flakes; 3 eggs, lightly beaten; 500g fresh ricotta cheese; 50g provolone cheese, grated; 30g parmesan cheese, finely grated; 80g mozzarella cheese, grated; 100g prosciutto, thinly sliced; 100g mortadella, thinly sliced; 2 tbsp flat-leaf (Italian) parsle, finely chopped; 1 egg yolk; 1 tbsp milk

March 16, 2018

Time:2 hours +Serves:8

A recipe from the Good Food collection.

Ingredients

2 quantities shortcrust pastry
1 tbsp olive oil
100g Italian-style pork sausage, skin removed
1 garlic clove, chopped
1/4 tsp chilli flakes
3 eggs, lightly beaten
500g fresh ricotta cheese
50g provolone cheese, grated
30g parmesan cheese, finely grated
80g mozzarella cheese, grated
100g prosciutto, thinly sliced
100g mortadella, thinly sliced
2 tbsp flat-leaf (Italian) parsle, finely chopped
1 egg yolk
1 tbsp milk

Method

Step 1
Preheat the oven to 180°C. Lightly grease a 24cm round spring-form cake tin.
Step 2
Using two-thirds of the pastry, roll it out on a lightly floured work surface until 3mm thick, to fit the base and side of the tin. Roll the pastry around the rolling pin, then lift and ease it into the tin, gently pressing to fit the side. Cover with plastic wrap and refrigerate for 30 minutes. Roll out the remaining pastry until 3mm thick, to fit the top of the tin. Put the pastry on a large plate, cover with plastic wrap and chill for 20 minutes.
Step 3
Line the pastry shell with a crumpled piece of baking paper and cover the base with baking beads or uncooked rice. Bake the pastry for 10 minutes, then remove the paper and beads and bake for a further 20 minutes, or until the pastry is golden.
Step 4
Heat the olive oil in a small frying pan over medium heat, add the sausage meat, garlic and chilli flakes and cook for 5 minutes, stirring to break up the meat. Set aside to cool. Combine the cooled sausage mixture, eggs, ricotta, provolone, parmesan, mozzarella, prosciutto, mortadella and parsley in a bowl. Spoon into the pastry shell.
Step 5
Combine the egg yolk with the milk and lightly brush the mixture over the edge of the pastry. Cover with the pastry round and gently press the edges to seal. Cut a small hole in the centre to allow steam to escape and brush the top with remaining egg mixture. Bake for 45 minutes, or until the pastry is golden. Cool before serving.