About this recipe:A super-hearty pie, with a crisp golden pastry and a quiche-like filling. It's filled with sausagemeat, boiled eggs, eggs and ricotta cheese.
625g plain flour
1 teaspoon salt
1 teaspoon caster sugar
1 tablespoon baking powder
125ml vegetable oil
1.25kg mild Italian sausages, casings removed
1.4kg ricotta cheese
2 teaspoons salt
2 teaspoons ground black pepper
9 hard-boiled eggs, sliced
1 egg, beaten
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:1hr › Extra time:1hr30min › Ready in:3hr
Make the pastry first. In a large bowl, stir together the flour, salt, sugar and baking powder. Combine the oil, milk and 3 eggs, pour into the dry ingredients and stir until the dough holds together well. If you have a stand mixer, use the dough hook attachment to mix until smooth.
Preheat the oven to 180 C / Gas 4. Divide the dough in half. Roll out one half of the dough to fit a 35x45cm or similar sized baking tray with sides that come up at least 1.25cm. If the dough is too stiff to roll out to that size, let it rest for a few minutes and come back to it. Fit the dough into the baking tray. Set aside.
Place the sausagemeat into a large frying pan over medium heat. Cook, stirring to crumble, until no longer pink. Drain off the fat and set aside to cool.
Mix together the ricotta cheese, 5 eggs, salt, pepper and hard-boiled eggs in a large bowl. When the sausagemeat is cool, stir it into the cheese and eggs.
Spread this mixture evenly over the dough in the pan. Roll out the remaining dough and place on top. Roll the edges and pinch together to seal. Brush the top layer of dough with the beaten egg.
Bake in the preheated oven until the pastry is golden brown and the filling is bubbly, about 1 hour. Cool for at least 10 minutes before cutting into servings. This can be served warm or cold.