Makes 8-10 slices
For the pastry
– 250g plain flour
– 125g unsalted butter, cut into 1cm cubes
– 2 egg yolks
– 2 tablespoons iced water
– 1 heaped teaspoon salt
– 1 tablespoon caster sugar
For the filling
– 1 good pork sausage, skinned
– 1 tablespoon olive oil
– 250g ricotta, drained
– 50g smoked cheese of your choice, cubed (original suggestion provolone)
– 125g mozzarella (or bocconcini), crumbled
– 50g freshly grated parmesan
– 1 small clove garlic, chopped
– handful parsley, chopped (about 2 tablespoons)
– 2 dried red chillies, crushed (optional, particularly if kids are eating)
– 200g prosciutto, cut small
– 2 eggs, lightly beaten
– black pepper
– 1 heaped tablespoon dried breadcrumbs (I always forget this)
For the glaze
– 1 egg yolk
– 2 tablespoons milk
– pinch of salt
Take a deep breath and begin.
Nigella’s method for pastry is a good one, and is as follows… Put the flour and butter in a dish in the deep freeze for ten minutes. Stir together the yolks, water and salt in a cup, and put this in the fridge. When the ten minutes are up, tip the flour and butter with the sugar into the bowl of a processor and pulse to combine. You’re aiming for something that has a consistency somewhere between sand and porridge oats. (Never achieved it myself, but good luck). Add the egg yolk mixture and process until it’s just on the verge of coming together.
Tip this muck out and wodge (Nigella’s word) it together with your hands. Divide into two disks (one slightly larger than the other), wrap ’em in gladwrap and pop ’em in the fridge.
OK, then. Take your skinned sausage and fry it gently in the olive oil for about 5 minutes, breaking it up as much as possible as it cooks. Put it in a large bowl and let it cool.
At this point, just add all the other ingredients—the ones your helpful assistant (thanks mum) has been assiduously preparing—and mix thoroughly (oh, not the breadcrumbs, though).
Turn the oven on to 200 degrees. Grease a 22cm Springform tin (I have used a 20cm and a 25cm tin with no ill effects).
Take your pastry disks out of the fridge (they should have been resting for about half an hour). Roll out the larger disk to cover the bottom and sides of the tin, with a few centimetres’ overhang. Sprinkle the bottom with breadcrumbs, and then fill with the yummy, eggy, cheesy, hammy mixture.
Roll out the other disk to make a lid. Turn over the edges of the overhang to make a border, and press down with the tines of a fork to make a pretty pattern and seal it. You can be as untidy as you like, this is all very forgiving.
Glaze the pie with the milky, salty egg. Stab the top here and there with the fork prongs to make steam holes and pop it in the oven. After ten minutes turn the heat down to 180 degrees and bake for another 45 minutes.
Leave the pie to cool in the tine for at least 10 minutes. It is at its best after 25 minutes, but it is good for at least another day.