Pizza Piena (or Pizza Rustica or Torta di Pasqua) is quiche-like, savoury pie that is full of meat, cheese and eggs and it is traditionally eaten at Easter time. This recipe was written by Rosa, our founder.
400gChopped Ham (or a mixture of Ham and Cacciatore)
Black Pepper, to taste
To make the pastry combine flours, egg and olive oil in food processor and mix, slowly adding enough cold water to bind. Can stir to combine if you don’t have a food processor.
Remove and knead dough quickly. Split into two pieces, 3/4 and 1/4, and let rest separately in the fridge for about 30 minutes.
For the fIlling: Shred the Fresh Pecorino wheel (or a combination of Homestyle Fresh Cheese and Fresh Pecorino Style Cheese). Mix cheeses with eggs slowly by stirring in a bowl. Chop meat into small bits and then introduce black pepper and ham pieces into egg and cheese mixture.
Spray a pie or a large square tin with olive oil non-stick spray.
Roll out both pastry pieces separately with a rolling pin, and line the bottom of the tin with the larger piece.
Fill pastry with cheese/egg/meat mixture. Use smaller piece of dough to cover filling and pinch ends to bottom pastry ends to seal.
Bake at 180°C for one hour, checking to make sure the pastry does not burn. Serve warm.