|
Serves 4
INGREDIENTS:
8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
1 cup ham, diced
1 cup salami, sliced
1 cup ground beef, browned
1/3 cup Roma tomatoes, thinly sliced
1/3 cup sweet green peppers, deseeded and sliced
1/3 cup fresh garden herbs (parsley, oregano, marjoram and basil), finely chopped
1/3 cup baby spinach, washed and chopped
1 cup cheese (Asiago, Mozzarella and Cheddar), grated
1/3 cup Ricotta cheese, crumbled
1 egg, beaten
METHOD:
Preheat oven to 400 F (200 C). Half pastry and line a pie dish. Reserve the remaining pastry for the lid. Set aside.
Combine ham, salami, ground beef, tomatoes, peppers and spinach. In a separate bowl, combine cheeses, garden herbs and sour cream. Add cheese mixture to meat and vegetable mixture. Spoon filling into the pie.
Moisten edges of pie shell with half the beaten egg. Put on pastry lid and crimp edges to seal.
Using remaining egg, brush lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.
| 
