Easter pie, lactose free

Ingredients

• 340 g Ham, chopped
• 9 3/4 pcs Eggs
• 190 ml Water
• 40 ml Olive oil
• 410 g All purpose flour
• 320 g Ricotta, lactose free
• 85 g Parmesan cheese
• 19 g Cane sugar
• 1 1/2 tbsp Parsley, fresh, chopped
• 1 1/2 tsp Salt, fresh ground
• 3/8 tsp Pepper, fresh ground

Method

1. Prepare the dough; in a large bowl, mix together flour, yeast, 1 teaspoon salt, and the sugar.
2. In a separate bowl, mix olive oil and water then pour in flour mixture.
3. Mix and knead until you get smooth dough.
4. Place the dough in a lightly greased bowl, cover, and allow it to rise for 1 to 2 hours, until it's quite puffy, nearly doubled in bulk.
5. While the dough is rising, prepare the filling.
6. Hard-boil and peel 6 of the eggs.
7. Place the hard-boiled eggs and fresh parsley in the bowl of a food processor.
8. Pulse until chopped and combined.
9. Combine the ham and boiled eggs mixture with the 6 raw eggs, ricotta, and parmesan.
10. Season to taste with remaining salt and ground black pepper.
11. Divide the dough into 2 pieces and roll out to 0.5cm thick pieces.
12. Slightly coat 26-cm pie pan with some oil.
13. Place 1 part of the dough in the bottom of the pie pan and the other will be on the top.
14. Spread the filling into prepared shell and top with remaining dough.
15. Pinch the edges to seal.
16. Using a sharp knife or pair of scissors, cut a 2-cm hole in the very centre of each top crust; this will allow steam to escape.
17. Prepare the glaze; whisk the remaining egg, and brush the pie.
18. Allow pie to rest for 15 minutes and preheat oven to 180°C.
19. Bake the pie for about 25 minutes, until deep golden brown.
20. Remove them from the oven and place on wire rack to cool.
21. Serve warm.