Start this recipe by making the soup with 400-450 ml cold water to make a thick soup. Put aside. In a large bowl by making filling by mixing together the ricotta, ġbejniet, grated cheese and 2 beaten eggs. Pour in the soup, peas and ham and mix together well. Line a large round greased baking dish with puff pastry and cover with a layer of dried breadcrumbs. Carefully spoon over the ricotta filling and cut the remaining pastry into strips and use to decorate the top in a lattice design. Brush with the remaining egg beaten and sprinkle with sesame seeds. Bake in the oven at 200“c for 35-40 minutes or until cooked through.