Italian Meat Pie

The recipe Italian Meat Pie can be made in approximately 1 hour and 45 minutes. Watching your figure? This gluten free recipe has 610 calories, 33g of protein, and 43g of fat per serving. For $3.04 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Food Republic requires vegetable shortening, mozzarella, black pepper, and muenster cheese. 446 people were impressed by this recipe. This recipe is typical of Mediterranean cuisine. It works well as a pretty expensive main course. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is solid. Similar recipes include Italian Meat Loaf, Italian Meat Sauce, and Italian Meat Stromboli.

Servings: 8

Preparation duration: 60 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the crust: In a large bowl, combine flour, baking powder and pepper, mixing lightly with a fork. Add shortening and, using your fingertips, quickly incorporate into flour mixture. Make a well in the flour mixture. Add the egg and warm water, and use your hands to blend thoroughly. The dough will feel sticky but solid. Turn the dough onto a lightly floured surface. Using a cookie sheet or jellyroll pan is a great way to minimize mess, but those blessed with ample counter space can just dot flour right on their countertops. Knead for five minutes, until dough feels flexible but firm. Cover with a bowl and let rest at room temperature for at least 30 minutes, or up to three hours. For the filling: While the dough rests, cut salami, sopressata, ham, pepperoni, mozzarella and muenster into -inch cubes. Combine all in a large bowl, then add the two whole eggs, ricotta, parsley, salt and pepper. Mix gently with a wooden spoon until well combined. Get your pie on: When the dough is sufficiently rested, use kitchen shears or your own savage claws to tear off 2/3 to form the bottom crust. Lightly flour a sizeable work surface and a rolling pin. (No pin? An unopened wine bottle works like a champ.) Shape the dough into a round, turning over often. When its at least nine inches in diameter, lift gently with your hands and fit it into the bottom of a greased, nine-inch pie plate. Use kitchen shears or a sharp knife to trim any extra dough from the sides. Place the sliced prosciutto on top of the bottom crust. Some overlap is okay, but use a relatively light touch; at one point, you will be be slicing through this. Spoon the ricotta and salumi mixture atop the prosciutto, smoothing with the back of your spoon. Roll the remaining 1/3 of dough into a nine-inch round, turning often. Place it gently on top of the pie. Using your fingers, roll any of the excess dough along the sides underneath the top surface, pressing the edges into the bottom crust to seal. Crimp the two together with the tines of a fork. The edges of your pie will resemble the seams of an empanada. A beautiful empanada. Lightly beat the remaining egg yolk, then use a pastry brush or the back of a spoonto evenly glaze the top of the pie. Using your sharpest knife, cut four slim vents in the top. Place on the center rack of a preheated, 375-degree oven. Bake for 40-45 minutes, or until crust looks golden. Let cool in a refrigerator for at least four hours. Serve cold or at room temperature. More savory pies on Food Republic: Farmer Cheese Pie Salmon and Spinach Pie Recipe Chicken Chile Relleno Pies

 

Step by step:

1. For the crust: In a large bowl, combine flour, baking powder and pepper, mixing lightly with a fork.

2. Add shortening and, using your fingertips, quickly incorporate into flour mixture. Make a well in the flour mixture.

3. Add the egg and warm water, and use your hands to blend thoroughly. The dough will feel sticky but solid. Turn the dough onto a lightly floured surface. Using a cookie sheet or jellyroll pan is a great way to minimize mess, but those blessed with ample counter space can just dot flour right on their countertops. Knead for five minutes, until dough feels flexible but firm. Cover with a bowl and let rest at room temperature for at least 30 minutes, or up to three hours. For the filling: While the dough rests, cut salami, sopressata, ham, pepperoni, mozzarella and muenster into -inch cubes.

4. Combine all in a large bowl, then add the two whole eggs, ricotta, parsley, salt and pepper.

5. Mix gently with a wooden spoon until well combined. Get your pie on: When the dough is sufficiently rested, use kitchen shears or your own savage claws to tear off 2/3 to form the bottom crust. Lightly flour a sizeable work surface and a rolling pin. (No pin? An unopened wine bottle works like a champ.) Shape the dough into a round, turning over often. When its at least nine inches in diameter, lift gently with your hands and fit it into the bottom of a greased, nine-inch pie plate. Use kitchen shears or a sharp knife to trim any extra dough from the sides.

6. Place the sliced prosciutto on top of the bottom crust. Some overlap is okay, but use a relatively light touch; at one point, you will be be slicing through this. Spoon the ricotta and salumi mixture atop the prosciutto, smoothing with the back of your spoon.

7. Roll the remaining 1/3 of dough into a nine-inch round, turning often.

8. Place it gently on top of the pie. Using your fingers, roll any of the excess dough along the sides underneath the top surface, pressing the edges into the bottom crust to seal. Crimp the two together with the tines of a fork. The edges of your pie will resemble the seams of an empanada. A beautiful empanada. Lightly beat the remaining egg yolk, then use a pastry brush or the back of a spoonto evenly glaze the top of the pie. Using your sharpest knife, cut four slim vents in the top.

9. Place on the center rack of a preheated, 375-degree oven.

10. Bake for 40-45 minutes, or until crust looks golden.

11. Let cool in a refrigerator for at least four hours.

12. Serve cold or at room temperature. More savory pies on Food Republic: Farmer Cheese Pie Salmon and Spinach Pie Recipe Chicken Chile Relleno Pies

Nutrition Information:

covered percent of daily need