Rustic savory pie

To prepare the rustic savory pie, start with the pie dough. Pour 00 flour into a food processor and add the refrigerated butter in small pieces 1. Then add the salt 2 and the water, which should be ice-cold 3. Blitz in the food processor for just long enough to get a crumb-like consistency.

Pour the mixture out onto a work surface 4 and knead quickly by hand 5 to obtain a compact and fairly elastic dough 6.

Shape it into a rectangle, wrap in plastic wrap 7, and place in the refrigerator for at least 30 minutes. In the meantime, wash and peel the potato, and cut it into thin slices around ? inch (2-3 mm) thick using a mandoline 8 or a knife. Transfer the slices to a bowl filled with fresh water to keep them from turning black 9.

Take the speck and cut it into strips around ? inch (3-4 mm) wide 10, then move on to the fontina cheese, cutting it first into strips 11 and then into cubes of around ½ inch (1 cm) 12.

Once the pie dough has rested for the required amount of time, use a rolling pin to roll it out on a lightly floured 13 work surface to obtain a sheet of around ? inch (4-5 mm) thick 14. Cut a ring out of the dough using a 9-inch (24-cm)  15

food ring mold and set aside the excess dough 16 to make the edge of the rustic savory pie later on. Next, take a 9-inch (24-cm) mold (preferably with a removable bottom) and place the disc of pie dough over it 17. Knead the leftover dough by hand to compact it again 18,

then start to work it with your hands to create a strip 19 that should be around 60 inches (1.5 m) long, which you will then fold in half 20. Starting with the joined side, roll the strip around itself to create a braid-like effect 21.

Once you’ve finished 22, seal the loose ends and roll the dough rope around itself like a snail 23. Unroll the rope inside the pan as you go to create the edge of your rustic savory pie 24. When you are done, seal the ends.

Preheat a conventional oven to 375°F (190°C), then move on to filling your pie base. Lay the strips of speck on the bottom then cover with diced Fontina cheese 25 and finally remove the potato slices from the cold water they have been soaking in, drain them, and arrange them, slightly overlapping, to carefully cover the entire surface 26. Season with salt and pepper to taste, then sprinkle with the thyme leaves and paprika 27.

Finally, brush the edges of your rustic pie with milk 28. Bake the pie in a preheated conventional oven for 60 minutes at 375°F (190°C). Once cooked, take your rustic savory pie 29 out of the oven and let it cool down before turning it out and serving it on a plate 30.