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Ham & Egg Pie by Carina Contini for the Daily Record – in print Monday 7th January 2019

This is our go to family savoury snack when we know someone will be popping in fora visit. Best served slightly warm or cold with a glass of wine or a hot cup oftea equally hits the spot.
Serves 6-8

3 x 100g fresh ricotta
100g grated Parmigiano Reggiano or Corra Linn
8 eggs
100g thick-cut ham (preferably the trimmings from the ham on the bone), cut into small cubes or smoked pancetta
100g cured Italian sausage or Chorizo
2 sprigs of rosemary, leaves only, very finely chopped
sea salt flakes and freshly ground black pepper
unsalted butter, softened, for greasing
500g ready-made puff pastry
flour, for dusting
egg wash made from 1 egg, beaten

1. In a large bowl, crumble the ricotta until it is loose and add the grated cheese.
2. Break in the eggs and mix until they are incorporated. Add the sausage, hamand rosemary. Adjust the seasoning and mix well. Set aside.
3. Preheat the oven to 200ºC/400ºF/Gas 6 and grease a 30cm pie tin (preferablyone with a loose bottom) with the softened butter. Roll the pastry out on alarge floured surface so you have enough to cover the bottom and sides of thetin. Ensure there is also just enough pastry hanging over the edge of the tin sothe mixture does not slip over the rim and stick the pie to the tin. Line the tinwith the pastry. Place the filling in the pastry-lined tin. Trim the edges.
4. Bake in the pre-heated oven for 25 minutes. The pie will start to colour.
5. Reduce the heat 180ºC/350ºF/Gas 4. Bake for 10 minutes more. The pie willhave a bounce like a quiche on top to the touch, a lovely golden brown, andwill smell heavenly. Allow to cool for 10 mins then remove from the tin andallow to cool on a wire cooling rack. Cool for 15 – 20 minutes before cutting.

This pie easily lasts for two days if you cover it with tinfoil as soon as it is cool.

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