1. Make the dough: In a bowl, mix the flour and the butter with your fingers until they resemble a coarse meal. 2. Add the salt and enough ice water to make an elastic dough. 3. Shape into a ball, wrap, and refrigerate for 30 minutes to 24 hours. 4. Preheat the oven to 400°F. 5. Bring 1 quart of water to a boil. 6. Drop in the garlic and cook for 15 minutes. 7. Drain and rinse in cool water. 8. Crush the cooked garlic cloves; place in a bowl and fold in the pecorino, the pancetta, raisins, saffron, salt, nutmeg, cinnamon, ginger, and pepper. 9. Cut the dough in 2 equal pieces and roll each out into 1/2-inch thick disks. 10. Line a buttered 10-inch pie pan with 1 disk. 11. Spoon in the filling, mounding it high. 12. Top with the second disk of dough and seal the edges with your fingers; trim off excess dough. 13. Glaze the top with the beaten egg. 14. Bake for 45 minutes to 1 hour, or until golden. 15. Remove from the oven, place on a serving platter, and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
