EASTER MEAT PIE
This meat pie is a winner every Easter. Stuffed full of ham, salami, and prosciutto, as well as ricotta, Parmesan, and mozzarella cheeses, this pie really satisfies!
Provided by PAMSTER2
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops.
- Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.
Nutrition Facts : Calories 726.7 calories, Carbohydrate 31.2 g, Cholesterol 193.6 mg, Fat 51.4 g, Fiber 2.2 g, Protein 33.8 g, SaturatedFat 19.9 g, Sodium 1601.6 mg, Sugar 0.7 g
ITALIAN EASTER MEAT PIE
Make and share this Italian Easter Meat Pie recipe from Food.com.
Provided by ededith
Categories Savory Pies
Time 1h20m
Yield 1 pie, 20 serving(s)
Number Of Ingredients 11
Steps:
- Prepare crust: Mix flour, baking powder and salt. Add eggs, oil and water.
- Press into a 13x9 inch glass casserole dish, saving some for making a lattice top.
- Filling: Mix cut up sausage, proscuitto, cheeses and beaten eggs. Pour into crust lined casserole. Make lattice strips for top. Brush with egg yolk.
- Bake approximately 1 hour at 325 degrees.
Nutrition Facts : Calories 307.1, Fat 18.2, SaturatedFat 6.2, Cholesterol 107, Sodium 530.6, Carbohydrate 21.7, Fiber 0.7, Sugar 0.2, Protein 13.7
EASY MEAT PIE
I was given this recipe from my multi-faceted manager, Linda Mitchell as a quick, easy, filling & delicious dish. I don't eat Pork or Beef, however when I prepare this dish for my Grandmother (Ma), I use a ½ and ½ mixture of ground Turkey and ground Chuck as well as Onion & Garlic powder. You can't tell it has any ground Turkey in it at all! This simple recipe for meat pie turns out a hit every time!!
Provided by Browntrees
Categories Savory Pies
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 375°F.
- In a large bowl, mix your choice of ground meat, dried onions, garlic powder and onion powder thoroughly.
- In a skillet, heat canola oil on medium-high heat and brown the ground meat mixture, making sure to chop the meat into small pieces while browning until cooked through.
- Drain any excess oil and juices from skillet. Pour the browned meat mixture into a medium bowl. Add ½ can of the Cream of Chicken soup, ½ can of the Cream of Mushroom soup, fresh chopped onions and parsley to the browned meat and stir until thoroughly mixed.
- Beat egg until slightly foamy. In a small bowl add small-curd cottage cheese then FOLD the beaten egg into the cottage cheese until blended.
- Remove the 9-inch deep dish pie shell from the freezer. Pour the meat mixture into the pie shell and spread the cottage cheese mixture on top.
- Bake in pre-heated oven for 50-55 minutes or until top is golden brown. Let pie cool for approximately 15-30 minutes before serving.
- Serving suggestion: Serve with a side of green beans and a fresh, crisp salad. Enjoy!
More about "easter meat pie recipes"
ITALIAN EASTER MEAT PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (17)Total Time 3 hrsServings 2
- To make the dough: Mix and knead together all of the dough ingredients — by hand, in a mixer, or in a bread machine — until you've made a soft, smooth dough., Place the dough in a lightly greased bowl, cover, and allow it to rise for 1 to 2 hours, until it's not quite doubled in bulk., To make the filling: While the dough is rising, stir together the eggs, ricotta, mozzarella, Parmesan, salt, and pepper., Stir in the ham, salami, and pepperoni., Divide the filling in half (each about 4 1/2 cups, 36 ounces, 1020g), and refrigerate., Preheat the oven to 325°F.
- Two of the pieces will be bottom crusts, and should be just slightly larger than the other two pieces., Place one of the larger pieces of dough on a lightly greased silicone rolling mat, or lightly greased work surface.
- Roll it into a circle that's about 16" in diameter; go away for 5 minutes, then come back; the circle will probably have shrunk., Roll it out again, and drape it into the pie plate, anchoring the edges to the pan by folding them underneath the rim; you don't want it shrinking down the sides of the pan while you're rolling the other crust., Roll one of the smaller pieces of dough the same way you did the larger, giving it time to shrink and then rolling again, if necessary., Line the bottom crust with half the prosciutto slices.
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