Sophie Grigson's Pitta di Cipolle alle Carube
Ingredients
For the Pastry
To Glaze
Filling
Method
Step 1
First get the filling going. Put the onions and the oil in a medium-sized saucepan, preferably with a heavy base. Set over a low heat, cover and let the onions stew gently in their own juices and the oil for 20-30 minutes until the onions are beautifully floppy and soft. Give it a stir once in a while as it cooks.
Step 2
Now stir in the tomatoes and salami and cook, uncovered, for another 5-10 minutes, stirring frequently until the tomatoes have softened into the onions, and there is no watery liquid left. Leave to cool.
Step 3
Next the pastry. Put all the ingredients into a bowl and mix together to form a smooth glossy dough. Divide in half and roll each half into a ball. If the filling isn’t cool yet, cover the pastry in clingfilm and stash in the fridge.
Step 4
Preheat the oven to 200C/Fan 180/Gas 6. Roll the first ball of pastry out to form a large, thin circle. Don’t worry about perfection. Lay on a baking tray lined with baking parchment. Spread the filling over the pastry, leaving a 2cm bare border.
Step 5
Roll the remaining pastry out to make a circle of about the same size. Lay this over the filling, then fold the edges over to seal, neatening up the rough bits as you go.
Step 6
Prick the surface all over with a fork, make a hole in the centre for steam to escape, then brush lightly with beaten egg yolk glaze. Bake for 30 minutes until the pastry is firm and crisp. Serve hot, warm or cold.
