We hand-made a rustic pastry filled with a rich filling of potatoes, ham and provolone cheese, perfect as a starter, aperitif, main meal. We did not use egg wash, just a brush of Extra Virgin Olive Oil – EVOO for short.
24-26 cm round baking tray, Serves 4-5, Preparation 30 mins, Cooking 40 mins
- 200 g wholemeal flour
- 300 g plain flour
- 150 ml lukewarm water
- 100 ml EVOO – extra virgin olive oil + a drop for brushing
- a teaspoon of fine salt + a pinch
- a pinch of black pepper
- 4 medium-size potatoes, peeled
- about 180 g prosciutto cotto (cooked ham), minced
- half glass of milk
- Italian Provolone cheese, about 80 g
- A sprig of rosemary, chopped
Boil the peeled potatoes until soft but not too soft. Mash them with a fork in a bowl together with a pinch of salt and black pepper, a tablespoon of EVOO, the chopped rosemary, add the cooked ham and diced provolone and the half glass of milk, mix and leave to rest.
Place the two sifted flours, salt and EVOO in a bowl or planetary mixer and knead for a few minutes, pouring the lukewarm water in a little at a time. Form a ball with the dough, let it rest covered with cling film at room temperature for at least 30 minutes.
Pre-heat the oven to 180 c / 350 F / Gas 4.
Divide the dough into two parts, rolling them out to get two sheets, one for the bottom and the other as cover. In the baking tray lined with parchment paper place the first sheet, prick it with a fork.
Stuff with the potato mixture, level it out well and cover with the other sheet of puff pastry also pierced, seal well the edge, brush with a little EVOO, put in the static pre-heated oven and bake until golden brown.
Take out of the oven, leave to cool, then serve.