Ingredients

• 4 ounces prosciutto, sliced ½ inch thick
• 4 ounces Genoa salami, sliced and chopped
• 4 ounces mortadella, chopped
• 2 ounces provolone, shredded
• 1 cup ricotta
• ⅓ cup Parmesan
• 1 large egg
• ¼ teaspoons pepper

Flakey Double-Crust Pastry

• 2 cups flour
• ½ teaspoon salt
• ½ cup solid vegetable shortening
• 1 stick cold unsalted butter, cut into ½ inch pieces
• ¼ cup plus 3 tablespoons ice water

Instructions

1. In a food processor, combine the flour and salt. Add the shortening and pulse until it resembles coarse meal.
2. Add the butter and pulse several times until the butter is the size of small peas. Sprinkle evenly with ice water and pulse just until the dough comes together.
3. Transfer dough to a floured surface and knead lightly. Divide in half and mold into 5 inch wide disk. Wrap in plastic and refrigerate at least 30 minutes or up to overnight or it can be frozen for up to a month.Preheat oven to 375 and position shelf in the lower third.
4. In processor, pulse the prosciutto, salami and mortadella until finely chopped. Transfer to a large bowl and stir in the shredded provolone, ricotta, Parmesan and lightly beaten egg and pepper.
5. Roll out a disk of the pastry to a 13 inch round and transfer it into a nine inch glass pie plate. (I did not have a glass pie plate and just used a nine inch tart pan with a removable bottom.) Press it gently in and roll out the other disk into the same diameter.
6. Spread the filling in the pastry shell. Brush the pastry rim with water and cover with the second round. Press the edges to seal, trim overhang to ½ inch and fold under and crimp.
7. Brush the top with the egg wash and bask for 45 to 60 minutes. The crust should be nicely golden on top and bottom. Let cool. The baked torta can be refrigerated for up to two days and brought to room temperature before cutting. I have also heated it in the oven to crisp the pastry.

Notes

1. You can vary the meats used depending on what you have on hand. I did not have mortadella so I used pepperoni that I had on hand, one time I doubled the ricotta and egg and used less meat and it was perfect.