Recommended wine pairing: Pomino Bianco DOC
Pastry Dough Ingredients:
2 cup all purpose flour
1/2 tsp salt
8 Tbsp butter, cut into small pieces
4 Tbsp shortening, cut into small pieces
6 Tbsp ice cold water
Combine flour and salt in a food processer. Drop fats onto flour; spread them out so they are not clumping. Process with 3 – 5 quick pulses until the pastry has a sandy looking texture. Add water one tablespoon at a time, with 10 second pulses until the dough comes together (might not need all the water). Refrigerate for 2 hours.
20 oz Ricotta cheese
4 oz smoked salmon, cut into small pieces
1 cup fresh peas (if using frozen ? defrost and dry them before using)
1/4 cup thinly sliced shallots
1/3 cup Parmesan cheese
4 oz mozzarella, cut into 1/4? cubes
Salt and fresh pepper
1 egg lightly beaten
In a large bowl combine ricotta, salmon, peas, shallots, cream, and cheese.
Gently mix in the 3 eggs then season with salt and pepper.
Preheat oven to 350F.
Roll out 2/3 dough on a lightly floured surface to fit pan (14? spring form),
leaving a 1/2? border extending out from the top of the pan. Line the pan with the dough. Spoon in the filling and smooth it.
Roll out the rest of the dough to fit the top of the pie. Cut it 1/4? wider than the pan on all sides. Place it on top, fold the under edges over the top crust and pinch them together, all around the edges to seal. Brush the top of the pastry with the lightly beaten egg mixture.
Cook for 70 ? 80 minutes until golden.
Let it cool 15 minutes before removing the outer ring. Serve in generous wedges
for a meal or small for a side dish.