Put the flour, a pinch of salt and the butter in a blender until you get large crumbs; add 3-4 tablespoons of water previously mixed with Storica Nera and knead until a homogeneous mixture is obtained. Wrap the dough with plastic wrap and put it in the refrigerator for at least 30 minutes.
In a bowl, lightly beat the eggs with a pinch of salt and pepper, incorporate the Montasio cheeses and then the ricotta and the ham pieces. Mix well until the mixture is smooth. Salt to taste. Take the dough and roll it out with a rolling pin on a floured surface to reach the thickness of 2-3mm. Using a pastry cutter cut into discs of approx. 15 cm in diameter. Place the filling in the center and close the pasties with a new disc of dough, making sure that it adheres well, so as not to let the filling come out during cooking, and brush with egg yolk.
Put the pasties on a baking sheet with parchment paper and bake at 356 °F for 20-25 minutes; when cooked, allow to cool and serve as desired.