Pizza Rustica

Name: Pizza Rustica
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 8
Cuisine: Italian
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

Over a year ago 6,724 views

Prep: 35 mins

Cook: 55 mins

Serves: 8

Italian Main Course

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

Accompaniment

Description

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

Method

1
Put the flour and butter in a bowl and deep freeze for 10 mins.
2
Stir together the egg yolks, water, and salt in a cup, and put in the fridge.
3
When time's up, tip the flour and butter into a food processor.
4
Add the sugar and pulse until the mix turns into a cross between sand and porridge oats looking mixture.
5
Bind with the egg mix, and when the pastry looks like it's just about to come together, stop.
6
Tip the pastry out and wodge it together with your hands.
7
Divide into 2 lumps, one larger than the other.
8
Wrap in clingfilm or foil and leave to rest in the fridge.
9
Preheat the oven at 200°C and put a baking sheet in the oven.
10
Fry sausage insides in oil for about 5 mins, breaking it up with a wooden spoon as it cooks.
11
Transfer to a bowl and let cool.
12
Fry off chicken and chorizo for 5 mins until cooked.
13
Add all the other ingredients apart from the breadcrumbs and mix well.
14
Roll out the larger of the two pastry rounds and line the bottom of the tin.
15
Sprinkle the breadcrumbs on the bottom and then add the filling.
16
Roll out the other pastry round to fit the pie top and turn over edges together.
17
Fork around edges to form a nice border.
18
Prick the top and glaze.
19
Cook in the oven for 10 mins at 200°C, then turn down to 180°C and cook for 45 mins until golden brown.
20
Let the pie stand for around 15 mins and then dig in; also great cold the next day!