Pizza rustica (en)

This pie is common in Italy during Easter.

125 g butter

250 g flour

2 egg yolks

2 tbsp cold water

1 tea spoon salt

1 tea spoon sugar

50 g ham

1 tbsp olive oil

250 g ricotta

50 g parmesan

125 g mozzarella

1 clove garlic

50 g salami

2 eggs

salt and pepper

olive oil

1 tbsp milk

Mix butter, flour, salt and sugar in a food processor, Add water and egg yolks and mix until a dough is made. Split the dough in two and roll out two circles on a baking paper. Place in the fridge. Heat up the oven to 180 degrees C. Cut the ham in smaller pieces. Chop the garlic and fry ham and garlic in the olive oil. Mix grated parmesan, crumbled ricotta, crumbled mozzarella, sliced salami, eggs and fried ham and garlic in a bowl. Add salt and pepper. Take the pie dough out of the fridge and place one of the circles in a pie tin so that an edge is over the tin edge. Add the filling. Place the other dough circle over the pie and fold the edge. Use a fork to make a pattern. Brush the pie with olive oil and milk. Bake the pie for 50-60 minutes.