For the shortcrust:
- 350 gr spelt or wholemeal flour
- 140 ml acqua
- 90 ml sunflower oil
- 1 teaspoon of salt
For the filling:
- 2 medium boiled potatoes
- 200 gr of cream cheese
- 1 egg
- 100 gr smocked salmon
- A sprig of chives
- 2/3 pinches of salt
- Ground white pepper
Put the flour, the oil and a teaspoon of salt into a bowl and start mixing with a spatula, gradually incorporating all the water. Work the dough with your hands until it becomes elastic, wrap it and put it to rest in the refrigerator.
In another bowl smash the potatoes, add the cream cheese, the egg, the salmon chopped coarsely, the chopped chives, two pinches of salt and some ground white pepper.
Mix everything with the help of a spatula or a fork. Taste it to check the salt and eventually add it.
Oil the pan with the help of a brush or with some kitchen paper. Roll out the dough with a rolling pin to a thickness of about half a centimeter. Obtain a circle of dough 3/4 cm wider than the pan, place it in the pan then pour the filling, levelling it with a spatula.
With the remaining dough, prepare some strips and create a lattice on the surface, then fold the dough over the edge.
Bake in a preheated oven at 200 degrees for about 40 minutes.