Salami and ratatouille pie

Recipe from: 2/1/2001 12:00:00 AM
Ingredients 15
Servings 6
Time 25 minutes

Ingredients

  • PASTRY
  • 280
    g
    cake flour
  • 20
    ml
    baking powder
  • 2
    ml
    salt
  • 125
    g
    butter
  • 125
    ml
    milk (or a little more)
  • FILLING
  • 30
    ml
    oil
  • 2
    cloves garlic crushed
  • 2
    carrots, peeled and grated
  • 410
    g
    ratatouille
  • 8
    slices salami, cubed
  • 250
    ml
    mature Cheddar cheese, grated
  • 20
    g
    walnuts, chopped
  • 1
    egg yolk, for brushing
 

Method

40-45 minutes
 
1. PASTRY: Sift together flour, baking powder and salt. Rub in the butter until the mixture resembles fine breadcrumbs. Add the milk and mix to form a firm dough. Cover with clingwrap and refrigerate while you prepare the filling. 2. FILLING: Heat the oil and sauté the garlic and carrots until soft. Add the ratatouille and salami and simmer for two minutes. Stir in 200 ml of the cheese, the walnuts and seasoning to taste. 3. Halve the dough and roll out in two circles. Line a 22 cm loose-bottomed flan tin with one circle. Sprinkle with the remaining cheese before spooning in the filling. Cover with the other dough circle, brush the edges with water and seal well. Brush with beaten egg yolk. 4. Bake in preheated 200 ºC oven for 15 to 20 minutes, then reduce heat to 160 ºC and bake for a further 20 to 25 minutes until golden.
 

Read more on: bake  |  pork
 

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