Pizza Rustica (Cold Cut Pie)From HoustonBelle 6 years ago
- FOR THE DOUGH: shopping list
- 6 cups all-purpose flour, plus more as needed shopping list
- 1/4 teaspoon salt shopping list
- 1 pound chilled salted butter, cut into large pieces shopping list
- 5 large eggs, beaten shopping list
- FOR THE FILLING: shopping list
- 12 ounces prosciutto, in 1/4-inch dice shopping list
- 8 ounces boiled ham, in 1/4-inch dice shopping list
- 8 ounces pepperoni, in 1/4-inch dice shopping list
- 8 ounces soppressata, in 1/4-inch dice shopping list
- 8 ounces mozzarella, in 1/4-inch dice shopping list
- 8 ounces provolone, in 1/4-inch dice shopping list
- 2 pounds ricotta shopping list
- 4 ounces grated pecorino Romano shopping list
- 4 ounces formagetto, in 1/4 - inch dice shopping list
- 8 large eggs, hard boiled, in 1/4 -inch dice shopping list
- 10 large eggs, beaten shopping list
- 1 1/2 cups spinach, cooked, chopped, and well drained (optional) shopping list
- 2 Tablespoons fresh Italian parsley, finely chopped shopping list
- 1 teaspoon pepper shopping list
- Dash of salt shopping list
- 1 large egg, beaten, for brushing crust. shopping list
How to make it
- 1. For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
- 2. For the filling: Mix the meats, cheeses, chopped boiled eggs, spinach (if desired, Italian parsley, the 10 eggs, salt and pepper in a large bowl.
- 3. Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
- 4. Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving. Serve at room temperature.
- Yield: One 10-by-15-inch pie.
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