Method
1. Add all purpose flour, salt, fine cornmeal and unsalted butter to a clean medium bowl
2. Blend until coarse crumbs form
3. Add sour cream and water to a clean small bowl and mix to combine
4. Add your water and sour cream to the food processor
5. Pulse until a soft dough forms - don't overmix!
6. Turn out and gently shape the dough into a ball
7. Wrap with plastic wrap
8. Chill in fridge - 1 hr
9. Pre-heat oven - 180°C
10. Add shallot, baby potato, fresh rosemary and olive oil to a clean medium bowl
11. Transfer vegetables to large roasting dish
12. Roast until soft - 20 min
13. Add kale to a clean frying pan
14. Sauté until soft - approx 5 min
15. Add ricotta cheese, egg, lemon, salt and black pepper to a clean medium bowl
16. Transfer vegetables to filling
17. Mix until combined
18. Flour a clean baking sheet lightly
19. Flatten dough onto the baking sheet
20. Roll it out to about 1/8 inch thick
21. Transfer half of filling onto the dough
22. Add your roasted potatoes and shallots
23. Spread on the rest of the ricotta filling
24. Fold up the edges to keep everything in!
25. Add egg to a clean small bowl
26. Beat with a fork
27. Glaze the edges of the dough
28. Bake until golden brown - 30 min, 180°C
29. Slice and serve!