Recipes

Pizza Piena

Details

12 serves
1 hour 30 minutes

Notes

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.

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Ingredients

Pastry
1 cup Plain Flour
1 cup Self-Raising Flour
1 Egg
½ cup Olive Oil
1 cup Cold Water (approximately)
Filling
500g Fresh Pecorino Style Cheese
100g Grated Parmesan
8 Eggs
400g Chopped Ham (or a mixture of Ham and Cacciatore)
Black Pepper, to taste

Preparation

1 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.
2 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.
3 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.
4 Spray a pie or a large square tin with olive oil non-stick spray.
5 Roll out both pastry pieces separately with a rolling pin, and line the bottom of the tin with the larger piece.
6 Fill pastry with cheese/egg/meat mixture. Use smaller piece of dough to cover filling and pinch ends to bottom pastry ends to seal.
7 Bake at 180°C for one hour, checking to make sure the pastry does not burn. Serve warm.

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