Pizza rustica (Neapolitan cheese, ham and egg pie) … Recipe source – The Guardian : food
Online jigsaw target time 7:04
Prep 30 min
Chill 1 hr
Cook 30 min
Makes 8 slices
100g butter or lard, cold and diced
300g “00” plain flour
2 eggs and one egg yolk
For the filling
250g mozzarella, drained for at least 7 hours
200g cooked ham, cubed
75g parmesan, grated
Salt, pepper and nutmeg
Milk or beaten egg, for brushing
Grease and flour a 28cm x 4cm loose-bottomed tart or pie tin and heat the oven and a flat baking tray to 180C (160C fan)/350F/gas 4.
To make the dough, rub the butter or lard into the flour until it resembles large breadcrumbs. Add the salt, eggs and egg yolk, then work into a smooth dough. Wrap in clingfilm and chill for an hour.
Roll two-thirds of the dough into a circle a bit larger than the tin, lift into the tin and press into the base and sides, trimming to fit. Prick the base with a fork.
To make the filling, dice the mozzarella and distribute over the base of the dough, add the ham, then sprinkle over the parmesan. In a small bowl, beat the eggs and season generously with salt, pepper and nutmeg, then pour over the filling.
Roll out the remaining dough to make the lid and place on top of the pie. Dampen the edges with milk, turn them over to form a border and press down – you can use a fork to seal. Prick the top and brush with some beaten egg.
Put on the hot baking tray and bake in the middle of the oven for 30-40 minutes, until golden brown.