Ham pie
Instructions
Sift the flour on the work surface, placing a fountain, make a recess in the Center and get 125 g butter, softened and cut into pieces, an egg and a pinch of salt.
Knead the ingredients until you obtain a smooth and homogeneous paste, collected a ball and let it rest in the refrigerator, covered with a towel, for about half an hour.
After this time, put aside a third of the dough and roll out what remains in a thin pastry.
Use this to cover the bottom and walls of a round baking dish, greased and floured, then prick the surface of the dough with the prongs of a fork.
Private ham of fat, cut into strips, spread on baking sheet and sprinkle with salt, pepper, a pinch of paprika and chopped parsley.
Break on ham six eggs, being careful not to damage the yolks, salt and egg whites slightly.
Roll with rolling pin holding paste aside, punzecchiatela with a fork, then use it to cover the pie, making it adhere well to the edges of the pastry base.
Brush the surface of the pie with egg yolk beaten with two tablespoons of milk, then put it in the oven already warm (220 degrees) and let it cook for 40 minutes.
