FOR THE DOUGH

• The dough can be made three ways, by hand, in a food processor or stand mixer (I used a food processor).
• In the bowl of a food processor (or larger mixing bowl or stand mixer) add the flour and butter, start to mix add the salt, the parmesan and the eggs mix to combine, move the mixture to a flat surface and knead gently to form a compact dough. Wrap the dough in plastic wrap and refrigerate.
• While the dough is chilling make the filling, in a large bowl, beat the eggs, add the ricotta and whisk to combine until creamy. Add the parmigiano, pecorino and pepper stir to combine. Stir in the cubed cheese and meat. Cover and let sit until the dough chilling time has passed.
• Pre-heat oven to 350F/180C. Grease and flour or spray an 8 or 9 inch 20/23cm springform cake pan. If you use a regular cake pan then line it with parchment paper.
• Remove the dough from the fridge and divide in two, one a bit bigger than the other. Roll on a lightly floured surface or between two pieces of parchment paper, first roll the bigger piece into a circle and fit into the prepared cake pan.
• Prick the dough with a fork, spread the ricotta mixture evenly on top. Roll out the second piece and place on top of the filling, gently pushing down to cover the filling and leaving a small edge around. Cut any excess dough overlapping, fold the edges down and seal with wet fingers.
• Prick the top of the dough, brush the top of the pie with milk and bake in a preheated oven for approximately 35-40 minutes or until golden brown. Move a wire rack to cool completely. Remove from the pan, slice and serve, either warm or room temperature. Enjoy!