Italian Easter Meat Pie Recipes

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EASTER MEAT PIE



Easter Meat Pie image

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

4 (9 inch) unbaked pie crusts
2 pounds ricotta cheese
6 eggs
8 ounces mozzarella cheese, grated
1 pound cooked ham, chopped
½ pound Genoa salami, chopped
¼ pound prosciutto, chopped
¼ cup grated Parmesan cheese

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 PIE | PIZZA RUSTICA



Italian Easter Pie | Pizza Rustica image

This Italian Easter meat pie is also know as pizza rustica. This hearty ricotta and meat pie is customarily served at Easter, but it is a delicious meal anytime of the year.

Provided by Angela Allison

Categories     Main Course

Time 2h30m

Number Of Ingredients 16

2 ½ cups all purpose flour
½ cup cold butter, cubed ((one stick))
2 tablespoons olive oil
1 large egg
1 teaspoon kosher salt
4 tablespoons cold water
15 ounces ricotta cheese
8 ounces shredded mozzarella cheese ((about a cup))
2 ounces shredded parmesan ((about ¼ cup) )
4 large eggs, beaten
6 ounces ham, diced ((about 1 ½ cups))
2 ounces salami, chopped ((about ½ cup))
2 ounces prosciutto, chopped ((about ½ a cup))
½ teaspoon kosher salt
¼ teaspoon pepper
1 large egg, beaten

Steps:

  • In a food processor fitted with the blade attachment, combine the flour, cold cubed butter, olive oil, egg, and salt. Pulse just until the mixture is combined; it should resemble coarse sand. With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball.
  • Lay out a piece of plastic wrap. Dump the dough on to the plastic wrap and press together into a disk shape. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
  • In a large bowl, combine all of the filling ingredients, and mix until combined. Set aside.
  • Preheat oven to 425 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top crust. On a lightly floured surface, roll out the larger piece of dough into a circular shape. Carefully place the dough in a greased springform pan and line the insides and bottom with it. You can use any scrap pieces to fill in the gaps in the pan.
  • Pour the ricotta filling into the crust. Use a spatula to smooth and even it out.
  • Roll out the remaining pie crust into a circle. Place it over top of the ricotta filling. Trim any excess overhang and use the side crust to roll over the top crust of the pie. Brush the pie with a beaten egg and make a small "x" shape in the middle of the pie to allow steam to escape.
  • Place the pie on the middle rack of the preheated oven and immediately reduce the temperature to 350 degrees. Bake for about 75 minutes or until the crust is golden brown. Let cool for five minutes before removing the collar; let sit for another 10 minutes before slicing and serving.

Nutrition Facts : Calories 558 kcal, ServingSize 1 serving

ITALIAN EASTER MEAT PIE



Italian Easter Meat Pie image

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

1 lb sweet Italian sausage, casings removed, slice 1/2 inch thick
1/2 lb italian prosciutto, cut into 1/2 inch pieces
1 lb fresh basket cheese, cut into 1/2 inch pieces
1/4 cup grated parmesan cheese
6 eggs, slightly beaten
4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs, slightly beaten (save some yolk for top)
3/4 cup oil
1/2 cup water

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

BARRA'S TRADITIONAL ITALIAN EASTER PIE



Barra's Traditional Italian Easter Pie image

A meal in itself! This traditional meat pie has been our Easter morning breakfast for five generations. It is expensive to make, takes a lot of preparation but is worth every bite! In our family, this was more precious than gold and we all anxiously awaited Good Friday's fast to past so my father could make Easter Pie. This is a family secret recipe that's out there for all you adventureous cooks to try! and I hope you will :)

Provided by Gingerbee

Categories     One Dish Meal

Time 13h

Yield 2 nine inch deep dish pies

Number Of Ingredients 15

3 eggs
3 cups all-purpose flour
1/4 cup shortening
2 tablespoons milk
1 pinch salt
1 dozen hard-boiled egg
10 eggs
1/2 cup Italian parsley (chopped fine)
1 cup grated locatelli cheese
3 lbs sweet Italian sausage links (remove casings)
1 lb mozzarella cheese (cut small cubes)
1/2 lb prosciutto, sliced thin (italian smoked ham)
1 lb provolone cheese (cut small cubes)
1 lb deli thin sliced, boiled ham (, cut into squares)
1 lb deli thin sliced genoa salami (cut into squares)

Steps:

  • CRUST PREPARATION: Mix flour and salt together, cut in shortening with 2 knives or pastry cutter.
  • Add beaten eggs to flour mixture slowly, incorporating very well.
  • Add milk (additional liquid if necessary) to hold mixture together as it is kneaded.
  • Shape pastry into two balls.
  • Chill for 30 minutes or until ready to begin making the pie.
  • PREPARATION FOR FILLING: Remove the sausage meat from the casings; set aside in small bowl.
  • In another small bowl, place all the mozzarella, cut into 1/4-inch cubes; set aside.
  • In another small bowl, place all the provolone, cut into 1/4-inch cubes; set aside.
  • Do the same for the ham and salami and proscuitta; set aside keeping all the ingredients separate.
  • Boil dozen eggs; cool, peel, cut into quarters and set aside.
  • Make EGG WASH:In a blender, add 10 eggs, parsley, 1/2 cup grating cheese.
  • Blend; set aside.
  • This will be used between layers of ingredients as the"holding agent" to keep all the ingredients together.
  • TO ASSEMBLE PIE: Roll chilled pastry on floured board to 1/8-inch thickness.
  • Make into 2 large circles to fit into a 9-inch deep-dish glass pie plate and to cover.
  • Better to do this in glass; it cooks more evenly and you can see if your bottom has fully cooked.
  • Fit the pastry into the pan and up the sides.
  • Begin by layering the quartered hard boiled eggs as the first layer on bottom, about 1-inch apart from eachother.
  • In between each quartered slice of egg, with your fingers, place a small piece of sausage meat; going around the whole first layer of the pie.
  • Sprinkle a layer of grated cheese all around.
  • Next, a thin layer of mozzarella; (one piece high), Next a thin layer of proscuitta; Next a thin layer of provolone cheese; Next a thin layer of salami; Next a thin layer of boiled ham.
  • Pour 1/2 cup of your egg wash over the first layer.
  • Begin again with your quartered eggs; alternating the quarters"in between" the quarters of the first layer.
  • Layer each ingredient as you did on the first layer and so on.
  • Proceed with your second layer; again egg wash poured over the layer, etc.
  • Depending on the depth of the pie pan, the size of your cut ingredients, you may have two or three layers, but don't fill it beyond the rim of the dish.
  • Cover the last layer with another piece of pastry dough and crimp together firmly"gluing" if necessary to keep things together as the pie expands.
  • Cut a steam hole on top and brush pastry with a tablespoon of milk (just to enhance the beauty of this meal for presentation) to form a glaze.
  • Preheat oven to 350 degrees.
  • Bake for one hour or until the pie crust is golden on the top and ingredients are bubbly.
  • The aroma will tell you the pie is done!
  • If you filled the pie too much with egg wash or ingredients, it may boil over.
  • It is a good idea to place a sheet of aluminum foil beneath the pie in the oven to catch any drips.
  • Serve the pie warm.
  • Keep Refrigerated; leftovers can be reheated nicely in a toaster oven or a microwave for 1 minute.

ITALIAN EASTER PIE



Italian Easter Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 15

3 large eggs
3 tablespoons cold water
3 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces, plus more for the pan
22.5 ounces full-fat ricotta cheese
1/2 teaspoon kosher salt
Freshly ground black pepper
7 large eggs
1 tablespoon olive oil
1 pound ground spicy or sweet sausage
8 ounces asparagus, sliced 1/2 inch thick
10 thin slices Genoa salami
10 thin slices capicola
8 thin slices provolone cheese

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.

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ITALIAN EASTER MEAT PIE RECIPE - KING ARTHUR BAKING
Filling. 6 large eggs; 4 cups (907g) ricotta cheese, part-skim; 2 cups (227g) mozzarella cheese, shredded; 1 cup (99g) Parmesan cheese, freshly grated
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  • 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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