Italian Meat Pie

• 1 1/4 cups King Arthur baking flour
• 1/4 teaspoon baking powder
• 1/4 cup vegetable shortening
• 1 small egg, lightly beaten
• 1/4 cup warm water
• 1 1/2 teaspoon freshly ground black pepper
• 1/4 pound prosciutto, thinly sliced
• 1/4 pound Genoa salami, cut into 1/2-inch thick chunks
• 1/4 pound sopressata, cut into 1/2-inch thick chunks
• 1/4 pound boiled ham, cut into 1/2-inch thick chunks
• 1/4 pound pepperoni, cut into 1/2-inch thick chunks
• 1/2 pound mozzarella, cut into 1/2-inch thick chunks
• 1/4 pound Muenster cheese, cut into 1/2-inch thick chunks
• 1/3 cup Parmesan cheese, freshly grated
• 1 pound fresh whole-milk ricotta cheese
• 2 tablespoons fresh parsley, chopped
• pinch of salt
• 2 heaped tablespoons black pepper
• 2 large eggs plus 1 egg yolk

1. In a large bowl, combine flour, baking powder and pepper, mixing lightly with a fork.
2. Add shortening and, using your fingertips, quickly incorporate into flour mixture.
3. Make a well in the flour mixture.
4. Add the egg and warm water, and use your hands to blend thoroughly.
5. The dough will feel sticky but solid.
6. Turn the dough onto a lightly floured surface.
7. Using a cookie sheet or jellyroll pan is a great way to minimize mess, but those blessed with ample counter space can just dot flour right on their countertops.
8. Knead for five minutes, until dough feels flexible but firm.
9. Cover with a bowl and let rest at room temperature for at least 30 minutes, or up to three hours.

flour, baking powder, vegetable shortening, egg, warm water, freshly ground black pepper, salami, ham, pepperoni, mozzarella, muenster cheese, parmesan cheese, ricotta cheese, fresh parsley, salt, black pepper, eggs

Taken from www.foodrepublic.com/recipes/italian-meat-pie-recipe/ (may not work)