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" This is a lovely combination of flavours and textures, tradionally an easter pie but why wait till easter! "

Pizza Rustica

Added on Wed Feb 27 2008

Views 553

The Basics

• Dish: Main Course
• cuisine: Italian
• Serves: 8
• Prep Time: 0hrs 35 mins
• Cooking Time: 0hrs 55 mins

Ingredients

•  FOR PASTRY...
• 9oz plain flour
• 4 and a ½ oz cold unsalted butter cut into 1cm cubes
• 2 tablespoons cold water
• 2 egg yolks
• 1 heaped teaspoon salt
• 1 tablespoon caster sugar
• 22cm springform tin buttered
•  FOR THE FILLING...
• 3 mild itailian sausages (skin removed) I use sainsburrys Pancetta and parmasan ones
• 3oz chorizo sausage (cut into small chunks)
• 1 tablespoon olive oil
• 250g tub ricotta
• 1 large chicken breast cut into 1 cm pieces
• 125g mozzarella grated
• 50g freshly grated parmesan
• ½ clove  garlic
• 2 good pinches chilli powder
• 2  eggs lightly beaten
• good grind black pepper
• 1 heaped tablespoon dried breadcrumbs
•  FOR GLAZE...
• 1  egg yolk
• 2 tablespoon milk
• pinch of salt

Method

Put the flour and butter in a bowl and deep freeze for 10mins (I think this helps with the pastry making later). Stir together the egg yolks, water, and salt in a cup, and put in the fridge.Then, when times up, tip the flour and butter into a food processer, add the sugar and pulse until the mix turns into a cross between sand and porridge oats looking mixture. Bind with the egg mix, and when the pastry looks like its just about to come together, stop...
Tip the pastry out and wodge it together with your hands.
Divide into 2 lumps, one larger than the other, wrap in clingfilm or foil and leave to rest in the fridge.
FOR THE FILLING...
Pre-heat the oven at 200oc put baking sheet in oven, Fry sausage insides (sound mad but will taste great!) in oil for about 5 mins, breaking it up with a wooden spoon as it cooks, then transfer to a bowl and let cool.Then fry off chicken and chorizo for 5 mins until cooked. At which time, add all the other ingedients apart from the breadcrumbs and mix well.
Roll out larger of the two pastry rounds and line the bottom of the tin , sprinkle the bread crumbs on bottom and then add filling. Roll out other pastry round to fit pie top and turn over edges togther and fork around edges to form nice border.
prick top and glaze. Cook in the oven for 10mins at 200oc then turn down to 180oc and cook for 45 mins until golden brown.
Let the pie stand for around 15mins and then dig in , also great cold the next day!