Name: Salami and ratatouille pie
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 280.00 g flour cake; 20.00 ml Baking powder; 2.00 ml salt; 125.00 g butter; 125.00 ml milk; 30.00 ml oil; 2.00 garlic cloves, crushed; 2.00 carrots peeled and grated; 8.00 salami sliced; 250.00 ml mature cheddar cheese grated; 20.00 g walnuts chopped; 1.00 eggs yolks only

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Ingredients (12)

PASTRY

280.00 g	flour — cake
20.00 ml	Baking powder
2.00 ml	salt
125.00 g	butter
125.00 ml	milk

FILLING

30.00 ml	oil
2.00	garlic — cloves, crushed
2.00	carrots — peeled and grated

ratatouille

8.00	salami — sliced
250.00 ml	mature cheddar cheese — grated
20.00 g	walnuts — chopped
1.00	eggs — yolks only

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Method:

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.