SAVOURY PIE (and the kitchen sink too)

Just out of the oven

I have to confess to a maniacal desire for order and to an aversion to clutter. I realize it borders on the compulsive and it does stretch to the organization of my fridge, loosely based on Health Department guidelines. It’s not so much a need to keep my food safe but, rather, organized in a manner I never have to go on fishing expeditions for that last crust of cheese or a bag of wilted lettuce.

Such compulsion extends to using every last ingredient in said fridge so that nothing goes to waste. The following recipe was made with what I had on hand but similar results can be achieved with other ingredients, different meats, vegetables or other cheeses. The only fixed items should be the 5 eggs for binding and a soft cheese like ricotta for creaminess and homogeneity.

The dough of this savory pie is easy and does not require any special skills – I used my trusted Kitchen Aid but it can also be made by hand. The end result is really pretty and any potluck would be happy to have it.

RECIPE

Make the dough first:

3 1/2 C AP Flour

1/2 ts Salt

8 oz Butter, cubed and chilled

3 Eggs

  1. In the bowl of an electric mixer, fitted with the paddle attachment, combine flour and salt. Add the butter and mix on low until the mixture achieves the consistency of coarse crumbs.
  2. Add the eggs and mix until combined.
  3. Add about 1/2 cup of cold water. Mix well then change to a dough hook attachment.
  4. Knead on low-medium speed for 6 or 7 minutes, adding a bit more flour if the dough is too wet or more water if too dry. In the end, the dough should be detaching easily from the walls of the bowl.
  5. Transfer it to a lightly floured board and knead for a minute or so. Wrap in plastic and set aside while you make the filling.

4 oz Salami, diced

11 oz Ham, diced

1 # Ricotta

4 Slices of provolone, diced

4 oz Mozzarella, diced

5 Eggs

Salt and Pepper to taste

1/4 C Parmesan, grated

  1. Mix all the ingredients in a bowl until well combined.
  2. On a floured surface, roll about 2/3 of the dough and use it to line a 11”x7” glass pan (you will have more than you need – leave it hanging over the sides).
  3. Pour the filling in the pie.
  4. Roll the remaining dough and use it to seal the pie, crimping the edges together and cutting off the excess dough.
  5. Prick the surface with a fork and brush it with egg wash.
  6. Bake at 350F for about 1 hour or until golden.
  7. Serve slightly warm or at room temperature.

    A slice of the pie

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