Posted by A tasty pie with a tender shortcrust pastry filled with of all the Italian flavors you love like mortadella, salami, mozzarella and pecorino romano.
Servings: 10 servings
Ingredients
Dough
- 3½ cups (450g) all purpose (plain) flour
- 8 oz (2 sticks/225g) unsalted butter (chilled)
- 1 teaspoon salt
- 3 eggs
- 2 tablespoons milk (more or less)
Filling
- 1 lb (450g) ricotta cheese
- 4 eggs
- 8 oz (226 grams) mozzarella (cheese) (thick cut then diced )
- 8 oz (226 grams) ham (thick cut then diced (see notes))
- 4 oz (113 grams) mortadella (thick cut then diced (see notes))
- 2 oz (56 grams) prosciutto (thick cut then diced (see notes))
- 2 oz (56 grams) salami (thick cut then diced (see notes))
- ½ cup grated pecorino romano
- ½ teaspoon black pepper
Instructions
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Preheat oven 350ºF/180ºC. Grease a 9in/22cm springform pan with butter or oil.
Dough
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Place flour, salt and butter in the bowl of a stand mixer. Using the paddle and on the lowest speed, combine until a loose, sandy mixture is formed.
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With the mixer still on low speed, add eggs one at a time until the mixture starts to come together. You may need a tablespoon or so of milk to bring the dough together.
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Turn the dough onto a board ( no need to flour at this stage) and knead a little to form a ball. Divide the dough in two portions – ⅔ and ⅓ – and shape into discs. Wrap each in plastic wrap and refrigerate while you prepare the filling.
Filling
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Place the ricotta in a large bowl and beat with a wooden spoon until broken up and becoming smooth.
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Beat eggs in a small bowl. Reserve approximately 1 tablespoon. (You’ll use this later to glaze the top of the pie.) Stir rest of the beaten eggs into ricotta.
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Add remaining ingredients to the ricotta mixture and stir well to combine. Set aside.
Assemble and bake the pizza gaina
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On a lightly floured surface, roll out the larger portion of dough to at least a 16in/40cm circle and line the greased springform pan. Trim the dough to the top of the pan.
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Spoon the filling into the pastry and smooth the surface.
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Roll out the smaller portion of dough to at least 9in/22cm. Use the springform pan as a guide to cut a 9in/22cm circle. Fit the circle of dough over the ricotta filling.
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Brush pastry with reserved beaten egg then fold over extra pie dough to seal the filling. Brush with any leftover beaten egg. Cut a slit or two in the top of the pie. Bake until golden brown.
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Bake for 1 hour until golden brown.
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Cool for 2 hours before serving or refrigerating to be eaten later.
Notes
Tips for success
- For best results, don’t overwork the dough otherwise it will be tough. Mix until the dough just comes together.
- Use dry ricotta that comes in a basket. If you can’t find it, drain tub ricotta in a sieve overnight in the fridge. Be sure to have a bowl underneath to catch the liquid.
- Ask for the cured meats to be cut just under ½ inch/1cm thick. You’ll then be able to dice the meat easily at home.
- Don’t add any salt to the filling because all the ingredients are salty enough
- Allow the pie to cool at least 2 hours.
- If you can wait, make a day in advance for all the flavors to develop.
Nutrition
Calories: 664kcal | Carbohydrates: 36g | Protein: 30g | Fat: 44g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 1179mg | Potassium: 273mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1114IU | Calcium: 299mg | Iron: 3mg