Ham Pie

Preparation:

Preparation: Sift the flour on a work surface, arranging it in a fountain, make a hollow in the center and put in 125 g of butter, softened and cut into pieces, an egg and a pinch of salt. Work the ingredients until you obtain a smooth and homogeneous paste, roll it into a ball and let it rest in the refrigerator, covered with a cloth, for about half an hour. After this time, set one third of the dough aside and roll out what remains into a thin sheet. Use this to line the bottom and sides of a greased and floured round baking pan, then prick the surface of the pastry with the prongs of a fork. Remove the fatty parts from the raw ham, cut it into strips, distribute it in the pan and sprinkle it with salt, pepper, a pinch of paprika and the chopped parsley. Crack six eggs on the ham, taking care not to damage the yolks, and lightly salt the egg whites. Roll out the dough kept aside with a rolling pin, prick it with a fork, then use it to cover the pie, making it adhere well to the edges of the base sheet. Brush the surface of the pie with an egg yolk beaten together with two tablespoons of milk, then place it in the preheated oven (220 degrees) and let it cook for 40 minutes.