Ricotta savory pie

Preparation:

Preparation: Prepare a perfectly homogeneous paste with the flour, 190 g of soft and chopped butter, a pinch of salt and cold water; wrap it in a transparent film and let it rest in the fridge for about 1/2 hour. Butter a round mold (diameter 24 cm) and sprinkle it evenly with breadcrumbs. Turn the mold upside down to remove the excess breadcrumbs. Cut the cooked ham into strips and thinly slice both the ricotta and fontina cheese; finely chop a sprig of parsley. Divide the dough into two pieces, one of which is larger than the other, roll out the larger piece and cover the bottom and edges of the mold with it, prick the bottom, then fill the mold with the ham, ricotta and fontina cheese. alternating them with each other. Beat the eggs in a bowl (set aside a spoonful), add salt and pepper, then add the chopped parsley, four spoonfuls of milk and the same number of Parmesan cheese, mix well, then pour the mixture into the mould, distributing it evenly. Also roll out the second piece of dough and place it on the shelf, cut off the excess, then make the two sheets fit together, sealing the edges perfectly and forming a cord all around. Decorate as desired using the scraps of dough, then brush with the egg and put in a preheated oven at 200 degrees for 40 minutes.