Torta di Patate

My mom and dads families came from neighboring mountains south of Piacenza, which is south of Milan and north of Florence. Their parents immigrated to NYC where my mom and dad met. My mom continued to cook many traditional dishes from this region. This was a typical peasant dish. We grew our own leeks that she used for the filling. I always loved the thin, crusty outer layer, and the warm tasty insides.
(It tastes like a knish!)

On a clean surface place the flour in a mound, and pour the oil on to the center of it. Work the oil into the flour that surrounds it until the oil is absorbed by about a handful of flour. Pinch that flour out and set aside. Make a crater in the large pile of flour and add a splash of water. Work the water into the flour like the oil, until it is a good doughy consistency, and place it with to the oiled flour. Repeat this process until all the flour is mixed, you may need more or less water. Roll the dough into a ball on a flour dusted surface, and knead for about 10 or 15 minutes until smooth and elastic. 

Preheat oven to 375º F

In a large bowl mix the mashed potatoes, leeks, eggs, grated cheese, and salt and pepper to taste.

Roll out dough to a thin 24" circle. Place on a lightly oiled baking sheet. Place the filling on the dough so that the sides of the dough can be folded up to form a roughly 14" square, leaving some of the filling exposed in the center. Brush the surface with a beaten egg. The drag the tines of a fork across the whole surface to make a checkerboard pattern. I couldnt imagine eating it without the design on top!

Bake 45 - 55 minutes until golden brown.