Tortellini Timbale

For the tortellini timbale, first of all, it is important to prepare the shortcrust pastry and let it rest in the fridge for at least 30 minutes, wrapped in plastic wrap 1.
In the meantime, also prepare the bechamel sauce with the doses indicated in the ingredients box. Try to keep the bechamel rather soft (2-3).
Let the bechamel cool, covering it with plastic wrap so that a surface layer does not form.

Thinly slice the leek 4 and stew it in a large non-stick pan with oil 5; let it cook gently for about 10-15 minutes, then add the peas 6 and cook them until they are very tender, about 15 minutes; if necessary, add either hot vegetable broth or hot water during cooking.

Bring plenty of salted water to a boil and pour in the tortellini (you can also make them yourself by following the recipe on the site: tortellini) 7, cook for the time indicated on the package, usually 1 or 2 minutes.
Drain them very well, being careful not to break them, and add them to the pan with the peas and leek 8. Place the cooked ham on a cutting board 9

and roll it up on itself 10 and then finely chop it 11 using a knife.
Add the ham to the pan and sauté everything for a few moments, turn off the heat, and season with salt and white pepper to taste 12.

Butter a round springform pan of 7 inches x 4 inches 13; roll out the shortcrust pastry into a sheet about 1/5 inch thick and cut out a rectangular strip about 4 inches high 14 that will serve as the side of the mold, a disc of 7 inches that will serve as the bottom base, and another disc of 7.5 inches that will serve as the upper base of the tortellini timbale.
Line the round springform pan with the rectangular strip that you have buttered with a brush, make the shortcrust pastry adhere well to the mold, cover the bottom with one of the two discs 15

Leave the bottom disc in an adjustable springform pan 16 (this ensures that it does not expand during baking but maintains its shape), brush it with an egg, and from the remaining shortcrust pastry, cut out shapes 17 with cookie cutters and place them on the disc 18 which will serve as the top "lid".

Sprinkle the bottom of the mold with a tablespoon of grated Parmesan cheese 19, now cover with a scant ladle of bechamel 20 and then a ladle of tortellini 21;

continue alternating Parmesan cheese, bechamel, and tortellini until the ingredients are used up 22, setting aside a ladle of bechamel to pour over all the tortellini; bake in a hot oven at 355°F for at least 40-45 minutes and also bake the other decorated shortcrust pastry disc on a baking sheet lined with parchment paper.
Remove the lid-disc 23 from the oven and the tortellini timbale 24, let it cool and then open the springform pan very carefully so as not to break your tortellini timbale. Place on a serving platter and decorate with the lid-disc. Now your tortellini timbale is ready to make your holiday table unique!