Method

• 1.
  Preheat oven to 200°C. Grease a 22cm round cake tin and line the base with baking paper. Cut a pastry sheet into three equal strips. Using a 24cm-diameter plate for a template, cut a disc from each of the remaining sheets. Place one in fridge.
• 2.
  Line sides of cake tin with the 3 strips of pastry, brushing the joins with eggwash and overlapping by 2cm to seal, with 2cm excess on the base of the tin. Brush the excess with eggwash and place remaining disc in the tin base, pressing to seal edges. Line with baking paper and place rice or dried beans on top for weights.
• 3.
  Bake for 15 minutes, then remove weights and paper and bake for a further 5 minutes or until the base is dry and firm. Cool for 10 minutes.
• 4.
  Whisk eggs and ricotta in a large bowl and season with pepper. Stir in parmesan, salami, ham, pancetta, lemon zest and parsley. Pour filling into pie case and brush pastry edge with eggwash.

• 5.
  Cut a small hole in the chilled pastry disc with a 2cm pastry cutter and place on pie. Press edges together to seal. Brush lid with eggwash and sprinkle with fennel seeds and ½ tsp salt flakes.
• 6.
  Bake for 45-55 minutes until golden. Cool in tin for 15 minutes, then remove from tin and cool on a rack.