Pat Dee's Ham Pie

The number of eggs in the recipe is correct. Many folks think that the numbers are typographic errors. They are not. Prior to my father making it, it was made by his mother, and probably by her mother also. When we make it now, we decrease the number of whole eggs, use egg whites, and substitute less fatty cuts of meat in the filling. It is still good, but not nearly as good as the original. Try it both ways if possible.

This recipe is a variation of the original ham pie made by my father each year at Easter and Christmas. It first appeared in his cookbook "Pat's Pride", published in 1983 by Gulfstream Printing, Inc. His recipe in the book is rich and flavorful. It is also very, very good. As I said in the Suite Introduction, my Dad was always fiddling around with his recipes. The recipe below is yet another version of his Ham Pie. We found it on a piece of paper along with a recipe for Braciole (Often mis-spelled as Bracciale).

Another of my Dad's recipes for this dish is already on The Artisan, and may be found here.

1/4	Lb.	Asiago cheese - cut into 1/2 inch cubes
1/4	Lb.	Mozzarella cheese - cut into 1/2 inch cubes
1/4	Lb.	Provolone cheese - cut into 1/2 inch cubes
1/4	Lb.	Groovier cheese - cut into 1/2 inch cubes
1/2	Cup	Parmesan cheese - freshly grated
12	Med.	Hard boiled eggs
3	Lb	Cooked ham - smoked
1	Lb.	Peperoni
1	Lb.	Salami - hard
12	Med.	Eggs - beaten

1 1/2	Lbs	Flour - All purpose unbleached
2	Tbl.	Olive oil - Extra Virgin
12	Lg.	Eggs
2	Tbl.	Salt
3	Tbl	Black Pepper - ground
Q.B.		Water - warm to make a soft pliable dough

Put the wet ingredients in a well made in the flour - if mixing by hand. If using a food processor, add the wet ingredients to the flour in the processor bowl. In either case, mix until a smooth dough is obtained. Cover with plastic wrap and set aside.

Cut all of the ingredients in to 1/4-1/2 inch pieces. This includes the cheeses, the ham, the pepperoni and the hard cooked eggs. Mix this with the beaten eggs, and check to see if the filling is the consistency of a loose risotto. If so, good. If not, add a few more eggs.

Roll out half of the dough and press into an oiled, deep oven casserole, being sure to bring the dough up the sides of the pan. Make sure that the dough rests on the bottom of the bottom of the pan with no air pockets. Let the dough hang over the sides for now. Spoon the filling into the pan, gently pressing it from time to time to remove air pockets. Stop when filling reaches about 1/4 inch from the top. (Depending on the size pan, one or two pies can be made.)

Roll out the second piece of dough. Wet the edges of the dough forming the bottom with either water or milk, and place the second piece of dough on the torta. Use the tines of a fork to attach the top piece to the bottom along the top edge of the pan. Cut the excess dough hanging off the sides with a scissors.

Brush the top of the pie with olive oil, then snip 3 or 4 small holes in the top of the dough to allow air and liquid to escape while baking. Place the pan in the preheated oven and bake for 50-60 minutes. Remove the pan from the oven, and place on a rack. The torta may be served warm, at room temperature or cold. We like it best served at room temperature with a good olive oil drizzled over it. It may be served as a main course or as an appetizer.