Pastry
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1 cup | Plain Flour |
1 cup | Self-Raising Flour |
1 | Egg |
½ cup | Olive Oil |
1 cup | Cold Water (approximately) |
Filling
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500g | Homestyle Fresh Cheese |
100g | Grated Parmesan Tub |
8 | Eggs |
400g | Chopped Ham (or a mixture of Ham and Cacciatore) |
Black Pepper, to taste |
1 | To make the pastry combine flours, egg and olive oil in food processor and mix, slowly adding enough cold water to bind. Can stir to combine if you don’t have a food processor. |
2 | Remove and knead dough quickly. Split into two pieces, 3/4 and 1/4, and let rest separately in the fridge for about 30 minutes. |
3 | For the fIlling: Shred the Homestyle Fresh Cheese. Mix cheeses with eggs slowly by stirring in a bowl. Chop meat into small bits and then introduce black pepper and ham pieces into egg and cheese mixture. |
4 | Spray a pie or a large square tin with olive oil non-stick spray. |
5 | Roll out both pastry pieces separately with a rolling pin, and line the bottom of the tin with the larger piece. |
6 | Fill pastry with cheese/egg/meat mixture. Use smaller piece of dough to cover filling and pinch ends to bottom pastry ends to seal. |
7 | Bake at 180°C for one hour, checking to make sure the pastry does not burn. Serve warm. |