Savory Pie with Peas, Mortadella and Stretchy Taleggio

Method

1. Grease a pie dish with a drizzle of olive oil and line it with puff pastry.
2. In a pan, melt a knob of butter with a splash of oil. Add the finely chopped red onion, salt, pepper, and deglaze with a little white wine.
3. Add the guanciale cut into strips and cook until crispy.
4. Add half of the peas and let them flavor for a few minutes.
5. Add the mortadella cut into thin strips and mix.
6. Add the taleggio and caciotta cut into small pieces and stir until they begin to melt.
7. Remove from heat, add an egg yolk (discard the white) and mix well.
8. Pour the filling onto the pastry base and level it.
9. Scatter the remaining peas on top.
10. Cut strips of puff pastry and arrange them in a lattice pattern over the filling, leaving gaps for steam to escape.
11. Dot with small knobs of butter.
12. Bake in preheated oven at 200°C for about 30 minutes (or until golden).