Our Favorite Italian Meat Pie Recipes

Steps:

• Brown ground beef and drain.
• Add green pepper and cook 2 minutes.
• Add water, tomato paste and spaghetti sauce mix; cover and simmer 10 minutes.
• Sprinkle 1/4 cup Parmesean cheese on bottom of pie shell.
• Spread 1/2 meat mixture on top of parmesean and then layer 1 cup Mozarella.
• Layer remaining meat mixture.
• Top with 1/4 cup Parmesean.
• Bake on cookie sheet in 400-degree oven for 15-20 minutes.
• Sprinkle with 1 cup Mozarella and heat until melted (10 minutes).

Steps:

• Preheat oven to 350ºF.
• Brown beef in large skillet.
• Drain, add green pepper and cook 2 minutes.
• Dissolve cornstarch in water and add to skillet along with tomatoes and all seasonings.
• Cover and simmer 10 minutes.
• Sprinkle half of Parmesan cheese over bottom of pie crust.
• Cover with half of meat mixture, then half of Mozzarella, followed by the remaining meat mixture.
• Bake pie on cookie sheet 15 minutes.
• Sprinkle with remaining Mozzarella cheese and return to oven 5 more minutes or until cheese melts.

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.

Steps:

• Brown beef and pork.
• Add onions and Peppers and saute till onions are slightly browned. Add garlic and saute.
• Add all other ingredients except dough, and simmer till thickened.
• Roll out 1 loaf of dough to fit a lightly greased cookie sheet.
• Using a slotted spoon spread the meat mixture on top.
• Roll out the second loaf.
• Place this sheet on top and seal the edges.
• Poke a few vent holes in the crust.
• Brush the top completely with the fat drippings.
• Bake at the temp reccomended for the bread dough, till golden brown.
• Allow to cool slightly before cutting with a bread knife. (the inside will look slightly doughy).

Steps:

• 1. Prepare pie crust and refrigerate while cooking meat.
• 2. Place ground beef, Italian sausage, garlic and onion in skillet till meat is browned. Drain any excess grease. Add enough sauce to pan to make the meat moist, but NOT soupy or saucy.
• 3. Add Italian seasoning and basil. Simmer for 10 min. Meanwhile roll out pie crust large enough to fit in a 12" deep dish skillet or pan.
• 4. Place a large piece of parchment paper in bottom of pan, this will allow for easier removal, unless using a springform pan. Place dough in pan, I used a cast iron skillet. Make sure dough comes almost all the way up the sides of the pan.
• 5. Spoon in just enough sauce (not meat mixture) to barely cover bottom.
• 6. Add slices of fresh mozzarella. Spoon in all of meat mixture.
• 7. Top with Bruschetta Jack cheese (or your favorite Italian blend). Tears pieces of prosciutto and drop on top of pie as well as Parmesan cheese.
• 8. Bake 375° for 50 min. Allow to cool for 15-20 min before removing from pan.

Steps:

• Preheat oven to 375*.
• Brown ground beef and onions, seasoning with salt and pepper. Drain well.
• Put meat back into pan and add enough spaghetti sauce to coat the meat well but not make it soupy (usually about half a jar for me). I like Ragu Old World Style, Mushroom Flavor.
• Stir in the mushrooms if your family will eat them!
• Line an 8x8 pan with about 6 of the crescent rolls (I use Pillsbury Reduced Fat crescent rolls and they work fine!), sealing the seams by smooshing them together and making the rolls go about an inch up the sides of the pan.
• Mix the beaten egg with one cup of shredded mozzarella (I use the 2% shredded cheese and that works well!), then spread it evenly over the top of the crescent rolls.
• Top egg and cheese layer with ground beef mixture.
• Sprinkle remaining cup of cheese over the top of the meat layer.
• Bake for 25-30 minutes, or until cheese is nicely melted and lightly browned and crescent rolls crust is done.
• Roll up remaining crescent rolls and bake along side the meat pie.
• Let meat pie rest on the counter or table for about 5 minutes or so to make it easier to serve.
• Serve the meat pie with the crescent rolls and a great salad. Enjoy!