Pizza Rustica

• 1 2/3 cups all-purpose flour
• 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
• 2 egg yolks
• 2 tablespoons ice water
• 1 heaping teaspoon salt
• 1 tablespoon sugar
• 8-inch springform pan, buttered
• 2 ounces luganega or other mild pure pork sausage, skinned
• 1 tablespoon olive oil
• Generous 8 ounces ricotta
• 2 ounces smoked provolone, diced
• 4 ounces Italian mozzarella, crumbled
• 1/4 cup freshly grated parmesan
• 1/2 clove garlic, chopped
• 2 tablespoons chopped flat-leaf parsley
• 2 pinches chili powder or crushed dried red chilies
• 4 ounces prosciutto, cut into small pieces
• 4 ounces mortadella, cut into small pieces
• 2 eggs, lightly beaten
• Black pepper
• 1 heaping tablespoon dried bread crumbs
• 1 egg yolk
• 2 tablespoons milk
• Pinch of salt

1. Put the flour and butter in a dish, and put this dish in the freezer for 10 minutes.
2. Stir together the yolks, water, and salt in a cup, and put this cup in the refrigerator.
3. Then, when times up, tip the flour and butter into the bowl of the food processor, add the sugar and pulse to combine: you want a soft crumbly mass, somewhere between sand and porridge oats.
4. Bind with the egg yolks, water, and salt, and when it looks like its on the verge of coming together (you have to stop slightly short of this actually happening), tip the pastry out and press it together with your hands.
5. Dont worry, though, if the pastry is a little too damp: I find one of the miracles of this pre-freezing pastry technique is that it makes it more foolproof on every level.
6. It always seems to roll out well.
7. Divide into two discs, one somewhat larger than the other, and put both into the refrigerator to rest wrapped in plastic wrap.
8. Preheat the oven to 400F, put in a baking sheet, and get on with the filling.
9. Fry the sausage in the oil for about 5 minutes, breaking it up with a wooden spoon as it cooks, then transfer it to a bowl and let it cool.
10. At which time, add all the other ingredients except the bread crumbs and mix thoroughly.
11. Roll out the larger disc of pastry between plastic wrap so its large enough to cover the bottom and sides of the pan, leaving a few inches overhang.
12. Sprinkle the bottom of the now pastry-lined pan with bread crumbs, and then fill with the hammy, eggy mixture waiting in its bowl.
13. Roll out the smaller disc between plastic wrap to make the lid, place it on top of the filled pie, turn over the edges of the overhang to form a border and press down with the tines of a fork.
14. Just before baking, glaze the pie by brushing over the milky, salty egg, stab it here and there with the prongs of a fork to make steam holes, and place it on the baking sheet in the preheated oven.
15. Give it 10 minutes at this temperature, then turn it down to 350F and bake for a further 45 minutes.
16. Leave the pie to cool for at least 10 minutes before serving it, but its at its best after about Its still wonderful at room temperature, though, and I long for leftovers too, eaten standing by the fridges open door the next day.

flour, cold unsalted butter, egg yolks, water, salt, sugar, springform pan, luganega, olive oil, generous, provolone, italian mozzarella, freshly grated parmesan, clove garlic, flatleaf, chili powder, mortadella, eggs, black pepper, bread crumbs, egg yolk, milk, salt

Taken from www.cookstr.com/recipes/pizza-rustica (may not work)