Pastone Al Capra

No 1 daughter’s favourite savoury pie.  It can be eaten hot or cold.  

SERVES 6 

300g fresh ricotta or young goats curd 
100g grated Parmigiano Reggiano or Pecorino Romano 
8 eggs
200g smoked cubed pancetta 
2 sprigs of rosemary, very finely chopped
sea salt flakes and freshly ground black pepper
unsalted butter, for greasing
500g ready-made puff pastry
flour, for dusting
egg wash made from 1 egg, beaten with a tablespoon of cold water

1.In a large bowl, mix all the ingredients and set aside.

2. Preheat the oven to 200ºC/400ºF/Gas 6 and grease a 30 cm pie tin ( preferably one with a loose bottom) with the softened butter. Roll the pastry out on a large floured surface so you have enough to cover the bottom and sides of the tin.

3.Line the tin with the pastry. Place the filling in the pastry-lined tin. Trim the edges,

4.Bake in a preheated oven for 25  minutes. The pie will start to colour. Reduce the heat to 180ºC/350ºF/Gas 4.

The trick is to not be fooled by the cooked pastry of the pie.   You really need to turn the pie over.  I’ve mastered flipping the pie onto a board at this point and then sliding the pie back into the same tin.  If you release the sides it should come out clean. There may be some edges sticking out of the tin once you’ve turned it over, just gently push these back into the tin.  You’ll be surprised how raw the underside of the pie is. 

5. Bake for 10 minutes more. The pie will have a bounce like a quiche on top to the touch, a lovely golden brown, and will smell heavenly.  Allow to cool for 10 minutes then remove from the tin and allow to cool on a wire cooling rack.