Line a cake pan with 2/3 of the short crust or puff pastry (to taste). Fill with a mixture of Ricotta, egg yolks, salt, pepper and Parmesan cheese, which has been mixed with all the charcuterie in small pieces. Last of all, gently blend in the egg whites whipped to stiff peaks. Cover with a disk of pastry and seal the edges well with the prongs of a fork. Bake at 350°F for 30-40 minutes until the pastry is nicely golden. Serve hot or warm.
The quantities to prepare the dough here indicated could slightly vary according to type of flour you will use. So keep some extra flour and water aside, in order to add them to the dough when necessary to gain the right consistency, which is a smooth and elastic dough, easy to clean off the hands and the working table.