Pizza Rustica

Summary
Prep time	45 min
Cook time	~1 hour
Source	How To Be A Domestic Goddess by Nigella Lawson
Yield / serves	8-10 servings
Rating	Yummy!

Ingredients

Pastry

• 1 2/3 c all-purpose flour
• 1/2 c cold unsalted butter, cut into 1/2 inch cubes
• 2 egg yolks
• 2 T ice water
• 1 heaping teaspoon salt
• 1 T sugar

Filling

• 2 oz luganega or other mild, pure pork sausage, skinned
• 1 T olive oil
• 8+ oz ricotta
• 2 oz smoked provolone, diced
• 4 oz Italian mozzarella, crumbled
• 1/4 c freshly grated Parmesan
• 1/2 clover garlic, chopped
• 2 T chopped flat-leaf parsley
• 2 pinches chili powder or crushed dried chilies
• 4 oz prosciutto, cut into small pieces
• 4 oz mortadella, cut into small pieces
• 2 eggs, beaten lightly
• black pepper
• 1 heaping tablespoon dried bread crumbs

Glaze

• 1 egg yolk
• 2 T milk
• pinch of salt

Preparation

Put the flour and butter in a dish, and put this dish in the freezer for 10 minutes. Stir together the yolks, water, and slat in a cup, and put this cup in the refrigerator. Then, when chilled, tip the flour and butter into the bowl of the food processor, add the sugar and pulse to combine. Should be a soft, crumbly mass, somewhere between sand and porridge oats. Bind with the egg yolks, water, and salt, and when it looks like it's on the verge of coming together (you have to stop slightly short of this actually happening), tip the pastry out and press it together with your hands.

Divide into two discs, one somewhat larger than the other, and put both into the refrigerator to rest wrapped in plastic wrap.

Preheat the oven to 400°F, put in a baking sheet, and get on with the filling. Fry the sausage in the oil for about 5 minutes, breaking it up with a wooden spoon as it cooks, then transfer it to a bowl and let it cool. Add all the other ingredients except the bread crumbs and mix thoroughly.

Roll out the larger disc of pastry between plastic wrap so it's large enough to cover the bottom and sides of a buttered, 8 inch springform pan, leaving a few inches overhang. Sprinkle the pastry in the pan with the bread crumbs, and then fill with the meat and egg mixture. Roll out the smaller disc between plastic wrap to make the lid, place it on top of the filled pie, turn over the edges of the overhang to form a border and press down with the tines of a fork.

Just before baking, mix together the glaze ingredients and glaze the pie. Stab the top crust with a knife for steam holes and place it on the baking sheet in the preheated oven. After 10 minutes, turn it down to 350°F and bake for another 45 minutes.

Let the pie to cool for 10-25 minutes before serving.