Mix the flour, salt, sugar and baking powder in a bowl. Tip into a food processor, add the cubed cold butter (9oz/250g) and blitz until it resembles fine crumbs.

Tip the butter and flour mixture back into the bowl, make a well in the middle and add 3 large beaten eggs.

Mix everything together until a dough starts to form then using your hands gently knead the dough to form a ball. You just want to bring the dough together until fully incorporated and smooth, don’t over knead.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Cut the salami and smoked scamorza (or cheese of choice) into ½ inch cubes, set aside.

Mix 8 large eggs in a large bowl with the ricotta until smooth and most of the lumps have gone. Add the cubed salami (2 cups), Scamorza (1 cup), grated Pecorino cheese (⅔ cup) and black pepper and mix to combine.

Pre-heat the oven to 350F (180C) and grease a 9-10 inch pie dish with butter.

Remove the dough from the fridge and cut into two. Roll out the first half into a large rough circle about ¼ inch thick (3-4mm).

Place the dough over your pie dish and tuck in the edges. Pour the filling into the pie then roll out the second half of dough.

Place the top over the pie, press it very lightly so it touches the filling and press it up the sides of the pie dish so the filling is completely encased.

Trim the edges of the pie with a sharp knife and press the edges together with a fork to seal it. If you find the pastry isn’t sticking together you can dab the edges lightly with water to help it stick.

Brush the top of the pie with beaten egg and make an incision in the middle to let steam out. Bake in the oven for 1 hour until golden brown and cooked through.

The pie is best eaten cold or slightly warm so let it cool before serving.