Best 5 Italian Easter Meat Pie Recipes

ITALIAN EASTER PIE

Steps:

• For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
• For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
• Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
• On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese.
• Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.

ITALIAN EASTER MEAT PIE

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.

EASTER MEAT PIE

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.

ITALIAN EASTER PIE

Steps:

• To make the dough, use a food processor for the best results.
• Place flour into processor bowl.
• add salt, milk and shortening, pulsing the flour until it resembles small peas.
• Process add one egg at a time, and continue to mix until dough becomes a ball.
• If mix is too dry, add a teaspoon of water, a little at a time, until dough holds together.
• Remove from processor, knead lightly by hand just to shape into two balls.
• Chill dough for 30 minutes.
• On a floured board, roll out dough, one ball at a time, 1/8-inch thick into a circle to fit a 9" round glass baking dish.
• Bring the dough up the sides of the dish and begin to layer the filling ingredients.
• In the processor or blender add eggs, romano cheese, parsley, salt and pepper.
• Set this aside.
• Filling: Place quartered boiled eggs an inch apart on the bottom of the baking dish on the dough for the first layer.
• Second layer fills in the space between the eggs by adding, cheeses, hams, and sausage.
• Alternating to make the filling distribution uniform.
• Ladle a 1/4 cup of the blended egg mixture on top of the second layer.
• Begin again layering the hard boiled quartered eggs, meat, cheeses, etc.
• until all ingredients are gone.
• Top off with the remaining blended egg mixture.
• Roll out the second ball of dough and cover the contents of the pie.
• Cut a steamhole in the top and crimp the outer edges sealing tightly.
• Preheat oven to 350 degrees.
• Cook for 1 hour or until pie crust is golden brown and contents are bubbly.
• Cool and serve warm.
• Reheat in micro for leftovers.
• Makes two 9-inch pies.

ITALIAN EASTER PIE

Steps:

• Preheat over to 325 degrees.
• Mix Ricotta cheese in large mixing bowl and add the eggs one at a time until all incorporated.
• Stir in Mozarella Cheese, Ham, Hard Salami, Prosciutto, Parmesan Cheese & Provolone Cheese. Mix well until all the ingredients are combined.
• Spoon the mixture into the pie shells evenly, and smooth the top of each.
• Take the remaining pie crusts and place on top of each pie. Crimp the edges to make sure you seal them well.
• Cut 3 or 4 vent holes in the top, to allow steam to escape while cooking. I usually try to cut leaf shapes and then use the cut out and place it on the top of the pie in a design.
• brush top of pie with egg white.
• Bake in oven for 1 hour or until the crust is golden brown.
• Cool and serve when room tempature. You dont want to serve it hot as the cheeses will make it real runny and messy. Allow to come to room tempature before putting in refrigerator.