Salt cod pie

Dough

• 500 g all-purpose flour
• 350 g butter, unsalted
• 2 eggs
• 25 g salt
• 3 egg yolks, for brushing the dough

Filling

• 600 g salt cod, Porto-style, in large flakes, precooked
• 4 eggs, quartered
• 300 g calabresa sausage, blanched, in slices
• 150 g cucumber, pickled, small
• 50 g black olives, pitted
• 400 ml velouté, made with salt cod broth
• 200 g pearl onions, cooked in the salt cod broth
• olive oil
• black pepper
• 150 g prosciutto

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