Torta rustica
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Pastry:
1½ cups plain flour
100g butter
1 egg
Filling:
350g potatoes, cubed (almost 3 cups)
250g ham steak, cubed
200g creme fraiche or sour cream
4 eggs
Cooking Steps
To make the pastry, rub butter into flour, then break in the egg and bring together to form a dough. Now refrigerate the dough for 30min before rolling.
Cook the potatoes, cool and cube. Combine with ham, creme fraiche and three of the eggs, season with salt and pepper.
Line a loose bottom tin with pastry so it comes three quarters of the way up the sides of the tin. Trim excess pastry. Use the remaining egg to paint the rim, then form a lid with the remaining pastry. Pierce the pastry lid to allow steam to escape.
Bake at 200 degrees C for 30min then reduce heat to 180 degrees C for a further 40min. Cover the top with foil to prevent burning if required. Cool in the tin.
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