Pastiera di Grano (Neapolitan Grain Pie)

Ingredients:

For the Pastry:
120g butter
3 eggs
350g plain flour
200g sugar
1 tsp freshly-grated lemon zest

For the Cream:
550ml whole milk
3 large egg yolks
2 tbsp sugar
2 tbsp plain flour
2 tbsp freshly-grated lemon zest
70g candied citron peel, finely minced

For the Filling:
225g wheat, boiled until tender
120ml whole milk
4 tbsp butter
8 large eggs
400g sugar
2 tsp finely-grated lemon zest
500g ricotta cheese, drained (or you can use my home-made ricotta cheese recipe to prepare your own)

Method:

Begin by cooking the wheat. Place the wheat berries in a saucepan, cover with water (the water should be 5cm over the top of the wheat) then bring to a boil. Continue boiling for 15 minutes, or until the wheat berries crack open. Take the pan off the heat and set aside to soak for 24 hours to soften the wheat. Drain well and set aside.

For the pastry, combine the flour, sugar and lemon zest in a bowl. Dice the butter, add to the bowl and use your fingertips to rub into the flour mix. Continue this rubbing process until you have pea-sized crumbs. At this point add the eggs, one at a time, mixing thoroughly with a wooden spoon to combine after each addition. When the eggs have been incorporated knead the dough lightly until it comes together and clears the sides of the bowl. Shape the dough into a ball, cover with clingfilm (plastic wrap) and set aside in the refrigerator to chill for at least 1 hour.

For the cream, combine the milk, egg yolks, flour, lemon zest and citron in a bowl. Sit this over a pan of barely-simmering water (make sure the bowl does not touch the water). Cook this custard, stirring constantly until it has thickened to the consistency of a thick pudding (about 25 minutes). Take the bowl off the heat and set aside to cool. During this time, stir occasionally (this will help prevent a skin from forming).

Add the prepared wheat to a saucepan with the milk and butter. Cook gently, stirring occasionally, until the butter melts then bring to a boil and continue boiling for 1 minute. Take off the heat and set aside to cool.

Turn the chilled pastry onto a floured work surface and carefully roll out to about 3mm thick. Use to line the base and sides of two well-buttered 22cm diameter glass flan dishes. Ensure you leave a 5mm overhang to attach a decorative lattice.

For the ricotta filling, soften the ricotta cheese in a bowl then work in the eggs, sugar and lemon zest. Beat the mixture with a wooden spoon until smooth and creamy. Stir the custard blend and the wheat blend into the ricotta cheese mixture. Divide this mixture between the prepared pans, filling them to within 5mm of the top. Roll out any remaining pastry and cut into strips. Use these to form a lattice pattern over the top of the pies. Fold the overhanging pastry over the sides of the lattice and flute to crimp.

Transfer the pies to an oven pre-heated to 170°C and bake for about 50 minutes, or until the crust is golden brown and the centre of the filling is set. When cooked, turn the oven off, prop the door open with the handle of a wooden spoon and allow the pies to cool in the oven for 1 hour. After this time, transfer the pies to a wire rack and allow to cool completely. Dust the tops with icing or powdered sugar and serve.

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