INGREDIENTS
Makes: 8-10 good-sized slices
FOR THE PASTRY:
9 tablespoons cold unsalted butter (cut into 1cm / ½ inch cubes)
2 egg yolks
2 tablespoons iced water
1 heaped teaspoon salt (heaped teaspoon)
1 tablespoon superfine sugar
1⅔ cups all-purpose flour (preferably Italian 00)
FOR THE FILLING:
2 ounces luganega (skinned, or mild pure pork sausage)
1 tablespoon olive oil
1 cup ricotta cheese
2 ounces smoked provolone (diced)
4 ounces mozzarella (crumbled)
½ cup freshly grated parmesan cheese
½ clove garlic (chopped)
2 tablespoons chopped fresh italian parsley
2 pinches of chili powder (or crushed dried red chillies)
4 ounces prosciutto (cut into small pieces)
4 ounces mortadella (cut into small pieces)
2 eggs (lightly beaten)
black pepper
1 heaped tablespoon dried breadcrumbs (heaped tablespoon)
FOR THE GLAZE
1 egg yolk
2 tablespoons milk
1 pinch of salt
To Find Out All The Step By Step Directions To Follow, Please Head On Over To The Next Page.
