Best 8 Italian Meat Pie Recipes

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Embark on a culinary journey to Italy with our enticing Italian Meat Pie recipes. These pies, known as "Torta di Carne" or "Pasticcio di Carne," are a symphony of flavors and textures, showcasing the rich culinary heritage of Italy. From the classic "Torta di Carne alla Bolognese," featuring succulent beef and béchamel sauce, to the innovative "Pasticcio di Carne con Spinaci e Ricotta," where spinach and ricotta join forces with tender meat, these recipes offer a diverse range of taste experiences.
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Indulge in the rustic charm of the "Torta di Carne al Forno," where ground meat, vegetables, and herbs are encased in a golden-brown crust, or delight in the simplicity of the "Torta di Carne in Padella," cooked in a skillet for a comforting meal. For those who prefer a lighter version, the "Torta di Carne Light" offers a healthier take on this classic dish. And for a touch of elegance, the "Torta di Carne in Crosta di Parmigiano" enrobes the meat pie in a crispy Parmesan crust.
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These recipes cater to various dietary preferences, including gluten-free options such as the "Torta di Carne Senza Glutine" and vegetarian alternatives like the "Torta di Carne Vegetariana." Each recipe is carefully crafted with detailed instructions and helpful tips to ensure success in your culinary endeavor. So, gather your ingredients, preheat your oven, and let's embark on a delectable exploration of Italian Meat Pies. Buon Appetito!

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN MEAT AND SPINACH PIE



Italian Meat and Spinach Pie image

This flavor-packed lasagna-without-noodles pie is the ultimate comfort food. A friend shared this recipe with me years ago and it has become a family favorite. Perfect served with a tossed salad and glass of wine.

Provided by OfficePrisoner1

Categories     World Cuisine Recipes     European     Italian

Time 2h15m

Yield 8

Number Of Ingredients 18

1 recipe pastry for a 9-inch pie crust
½ pound ground beef
½ pound mild or hot turkey Italian sausage, casings removed
1 clove garlic, minced
1 onion, chopped
¾ cup chopped red bell pepper
10 ounces sliced fresh mushrooms
1 clove garlic, minced
1 (6 ounce) can tomato paste
1 ¼ cups water
½ teaspoon salt
1 teaspoon dried basil
½ teaspoon dried oregano
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup part-skim ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
1 cup chopped, seeded plum tomatoes
1 (6 ounce) can sliced black olives, drained

Steps:

  • Line a 9-inch pie pan with the pastry and press the edges of the crust with a fork to seal it to the pie dish. Cover loosely with plastic wrap and refrigerate while you prepare the sauce.
  • Heat a large skillet over medium-high heat and stir in the ground beef, turkey sausage, and 1 clove of minced garlic. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the onion, red bell pepper, and mushrooms and cook, stirring frequently, until the onion is soft and translucent and the mushrooms have given off their liquid, about 5 minutes. Add the remaining garlic and cook for 30 seconds.
  • Stir in the tomato paste, water, salt, basil, and oregano and bring the sauce to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Remove from heat and set aside.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Line the chilled pie crust with a double thickness of aluminum foil. Bake for 9 minutes. Remove the foil and continue baking until the bottom of the crust is set, about 7 more minutes (see Editor's Note for tips). Remove from the oven and set aside. Reduce the oven temperature to 350 degrees F (175 degrees C).
  • Combine the spinach, ricotta, and 1/2 cup mozzarella cheese. Spoon the filling into the baked crust. Top with the meat mixture. Cover the edges of the pie crust with foil to prevent over-browning, place the pie on a baking sheet, and bake for 45 minutes.
  • Remove the pie from the oven. Top the meat mixture with 1 cup of mozzarella cheese, chopped tomatoes, and sliced olives. Return it to the oven and bake until the cheese is melted, about 10 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 25.4 g, Cholesterol 60.1 mg, Fat 22.9 g, Fiber 4.9 g, Protein 24.7 g, SaturatedFat 8.7 g, Sodium 1098.4 mg, Sugar 5.9 g

ITALIAN PIZZERIA-STYLE MEAT PIE



Italian Pizzeria-Style Meat Pie image

This recipe was originally posted in my hometown Newspaper (Lawrence, MA), back in the 70s. The original recipe was lost, but with the help of my Mother, we've recreated it here. Note; the use of frozen bread dough is original to the authentic recipe.

Provided by Mike Pellerin

Categories     Meat

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb ground beef
1/2 lb ground pork
1 large onion (diced)
1 large bell pepper (diced)
2 garlic cloves (finely minced)
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon marjoram
2 loaves frozen bread dough (thawed)

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).

ITALIAN MEAT PIE



Italian Meat Pie image

Make and share this Italian Meat Pie recipe from Food.com.

Provided by ellie_

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 green pepper, chopped
3/4 cup water
1 (6 ounce) can tomato paste
1 (1/2 ounce) package spaghetti sauce mix
1 frozen deep dish pie shell
1/2 cup parmesan cheese, divided
2 cups shredded mozzarella cheese, divided

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).

LYNN'S ITALIAN MEAT PIE



Lynn's Italian Meat Pie image

A decadent savory pie that will leave you wanting for nothing.

Provided by Lynn Socko

Categories     Savory Pies

Time 1h20m

Number Of Ingredients 16

PIE CRUST (ADAPTED FROM: HTTP://WWW.AZCENTRAL.COM/STYLE/HFE/FOOD/RECIPES/ARTICLES/20120410BASIC-QUICHE-CRUST.HTML)
1 1/4 c flour
1 stick unsalted butter
2-6 tsp water
FILLING
1 lb lean ground beef
1 lb italian sausage
2-3 slice prosciutto
1/2 tsp dried basil
1/2 tsp italian seasoning
3 clove garlic, grated or minced
1/2 sweet onion, diced
8 oz fresh mozzarella, sliced
8 oz bruschetta jack cheese, or any italian, grated
2 oz fresh parmesan, grated
**good quality marinara or pasta sauce

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.

ITALIAN-CANADIAN MEAT PIE



Italian-Canadian Meat Pie image

This pie appears every Christmas at my family's gatherings and has for several generations. It is very dense, rich, and oh, so good! Cut the finished pie into one-inch pieces to serve as an appetizer, rather than as an entree. Substitute sharp Cheddar for the Asiago if you prefer, and try an 8-inch square pan instead of a pie plate. Good cold or warm.

Provided by Lauren Hewitt

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 10

Number Of Ingredients 8

1 ½ pounds ground pork
1 tablespoon fennel seed, or to taste
1 tablespoon crushed red pepper flakes, or to taste
1 teaspoon salt
5 eggs
1 ½ cups grated Asiago cheese
½ cup bread crumbs
1 pastry for a 9-inch double crust pie

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place a skillet over medium heat; cook the ground pork in the skillet with the fennel seed, red pepper flakes, and salt until completely browned, breaking the pork into small pieces as it cooks. Remove from heat and allow to cool completely.
  • Combine the ground pork, eggs, Asiago cheese, and bread crumbs in a large bowl; use your hands to mix thoroughly.
  • Line a 9-inch pie plate with one of the prepared pastries. Fill the pie with the pork mixture. Place the remaining pastry over the pie and press the edges together to seal. Be sure to cut steam vents into the top pastry.
  • Bake in the preheated oven for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and continue cooking until the pastry is browned and the filling is bubbling a bit, another 20 to 30 minutes. Remove from oven and allow the pie to cool 5 to 10 minutes before cutting to serve.

Nutrition Facts : Calories 350.1 calories, Carbohydrate 13.1 g, Cholesterol 151.6 mg, Fat 23.4 g, Fiber 1.4 g, Protein 21.3 g, SaturatedFat 8.9 g, Sodium 632.3 mg, Sugar 0.6 g

OUR FAVORITE ITALIAN MEAT PIE



Our Favorite Italian Meat Pie image

Just a little something that came together one night years ago when my kiddos were actually smaller than me! I was trying to come up with something new and relatively quick that would please everyone. They still love and request this dinner on a regular basis!

Provided by KeithsKelly

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 (8 count) cans crescent rolls
1 lb ground beef
1 small onion, diced
1 (26 ounce) jar spaghetti sauce
8 ounces shredded mozzarella cheese (2 cups)
1 egg, beaten
1 (8 ounce) can sliced mushrooms, drained (optional)
salt and pepper

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!

ITALIAN MEAT AND SPINACH PIE



Italian Meat and Spinach Pie image

I found this recipe on another site, I tried it and we just loved it! I added a top to make it a pot pie, it turned out even better than expected. This is an amazing comfort food, it defiantly warms the tummy! This recipe also has a lot of room to play around with, you can add or subtract ingredients to suit your taste.

Provided by ashley gore

Categories     Savory Pies

Time 2h5m

Number Of Ingredients 16

2 pre-made pie crust 9 inch
1/2 lb ground beef
3 italian sausages, no casings
2 clove minced garlic
1 onion chopped
1 c chopped red bell pepper
10 oz sliced fresh mushrooms
6oz can(s) tomato paste
1 1/4 c water
1 tsp dried basil
1/2 Tbsp dried oregano
10oz pkg frozen spinach, thawed and drained well
1 c part-skim ricotta cheese
1 1/2 c shredded mozzarella cheese divided
1 medium tomato sliced
3oz can(s) sliced black olives draind

Steps:

  • 1. Line a 9-inch pie pan with the pastry and press the edges of the crust with a fork to seal it to the pie dish. Cover loosely with plastic wrap and refrigerate while you prepare the sauce.
  • 2. Heat a large skillet over medium-high heat and stir in the ground beef, turkey sausage, and 1 clove of minced garlic. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the onion, red bell pepper, and mushrooms and cook, stirring frequently, until the onion is soft and translucent and the mushrooms have given off their liquid, about 5 minutes. Add the remaining garlic and cook for 30 seconds.
  • 3. Stir in the tomato paste, water, salt, basil, and oregano and bring the sauce to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Remove from heat and set aside.
  • 4. Preheat an oven to 450 degrees F (230 degrees C).
  • 5. Line the chilled pie crust with a double thickness of aluminum foil. Bake for 9 minutes. Remove the foil and continue baking until the bottom of the crust is set, about 7 more minutes (see Editor's Note for tips). Remove from the oven and set aside. Reduce the oven temperature to 350 degrees F (175 degrees C).
  • 6. Combine the spinach, ricotta, and 1/2 cup mozzarella cheese. Spoon the filling into the baked crust. Top with the meat mixture. Cover the edges of the pie crust with foil to prevent over-browning, place the pie on a baking sheet, and bake for 45 minutes.
  • 7. Remove the pie from the oven. Top the meat mixture with 1 cup of mozzarella cheese, sliced tomatoes, and sliced olives. Next add your top pie crust, use a fork to seal edges and make four small slits in the top middle of your crust. Again use foil to protect the crust. Bake about ten minutes or so, then remove foil and continue baking until crust is a nice golden brown, about another ten minutes. Let stand at least ten minutes before serving.

ITALIAN MEAT AND SPINACH PIE



Italian Meat and Spinach Pie image

Creamy and cheesy with a great taste.

Provided by Anita Hoffman

Categories     Vegetables

Time 1h25m

Number Of Ingredients 10

1 lb italian sweet sausage or 1 pound ground beef
2 (10 ounce) frozen chopped spinach, defrosted
1 c ricotta cheese
1/2 tsp garlic powder
6 eggs
1(16 ounce) shredded mozzarella cheesee
1/4 tsp pepper
1/2 tsp salt
2 9(inch) pie crusts
1 medium onion, chopped

Steps:

  • 1. Brown sausage and onion; drain. Drain spinach; whisk eggs and stir in all ingredients.
  • 2. Put in 2 pie crusts with slits cut on top of pastry and bake at 375 degrees for 50 minutes to 1 hour or until golden brown; let stand for 10 minutes before serving.

Tips:

  • Prep in Advance: If you're short on time, prep the pie components (except assembly) up to 2 days ahead and store them separately in the refrigerator. Assemble and bake just before serving.
  • Chill the Dough: For a flakier crust, chill the dough for at least 30 minutes before rolling it out.
  • Use a Sharp Knife: When slicing the meat, use a sharp knife to ensure clean, even slices.
  • Prevent Soggy Crust: To prevent a soggy bottom crust, pre-bake it for 10-15 minutes before adding the filling.
  • Cheese Choices: Feel free to mix and match different cheeses for the filling. Mozzarella, Parmesan, ricotta, and provolone are all great options.
  • Sauce Options: You can use your favorite jarred or homemade tomato sauce for the filling. If using jarred sauce, consider adding some Italian seasoning or dried herbs for extra flavor.
  • Egg Wash: Before baking, brush the top crust with an egg wash (beaten egg) for a golden-brown finish.
  • Baking Time: The baking time may vary depending on your oven. Keep an eye on the pie and adjust the cooking time as needed.
  • Let it Rest: Allow the pie to cool for at least 15 minutes before slicing and serving. This will help the filling set and prevent it from spilling out.

Conclusion:

Indulge in the flavors of Italy with this delectable Italian Meat Pie. With its flaky crust, savory meat filling, and melted cheese, this pie is a true culinary masterpiece. Perfect for a hearty family meal or a special occasion, it's a dish that will surely impress your taste buds. Feel free to customize the recipe with your favorite ingredients and cooking techniques to create a unique and memorable dining experience. Buon Appetito!

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