Venetian Pastitsio

For the dough:
• 2 1/2 cups flour
• 150 gr. frozen butter
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 6-7 soupspoon cold water

For the filling:
• 1/2 kilo macaroni
• 2-3 soupspoons butter
• 3 soupspoons of boiled chicken (fillet)
• 1 cup boiled finely chopped veal
• 1 cup bacon cubed
• 2 cups graviera cheese or kaseri, cubed
• 4 boiled eggs, sliced
• 3 eggs, beaten
• 2 soupspoons full milk
• 2 soupspoons parsley

Preparing the dough as follows

1. Mix the flour, salt and sugar, then cut the butter in small pieces and rub it with the flour. Slowly add the cold water mixing until it becomes a solid dough, a little sticky. Wrap the dough in cling film and put it in the refrigerator for 1 hour.
2. Boil the macaroni in plenty of salted water until soft. Strain, then replace in the saucepan and add a little butter.
3. Grease a 30 cm diameter pie dish and preheat the oven to 200 deg.
4. Cut the dough in two pieces, one slightly bigger than the other.
5. Sprinkle the work surface with flour and roll out the bigger piece into a circle large enough for the base of the pie dish (plus a little overlap). Roll out the second half large enough to fit the top of the pie.

Preparing the filling as follows

1. Mix the macaroni with the bacon, chicken, beef and parsley, some salt and cheese. Place half this mixture into the pie base, cover with the slices of egg, then add the remaining filling on top of the eggs.
2. Beat the three eggs with milk and pour it over the pie.
3. Cover with the second piece of the dough and overlap the top with the base. Decorate the top of the pastry by making small incisions to mark the pastry crust.
4. Cook in medium oven for 50-60 minutes.
5. Let the pastitsio cool for 45-50 minutes before serving.