EASTER MEAT AND CHEESE PIE
Up until the mid-1960s, religious laws had Catholics abstaining from meat during Lent. So, when this pie was served for Easter, meat hadn't been eaten for six weeks. Every family has a different tradition for eating this-some serve it at midnight on Easter Eve, some have it for Easter brunch. But I like it best served in thin slices as an appetizer before the meal. (And leftovers are great as dinner on Easter Monday with salad.) I have adapted this recipe from Patsy's Italian Family Cookbook, where I served as writer. The Scognamillo family uses ricotta for the filling. But I have a couple of great Italian delicatessens near me in New Jersey, and I was able to get the traditional basket cheese, which many cooks prefer because it is slightly drier. This cheese is a fresh cow's milk cheese, similar to farmer's cheese, drained in basket and retaining the mold's shape. It is usually made and sold only during Easter Week, but farmer's cheese is a good substitute. Be sure to make it well ahead of serving (at least the morning of your party, or even better, the day before) so it has time to settle and cool. It should be served at room temperature or slightly warmed up in the oven, but not hot.
Provided by Rick Rodgers
Categories Appetizers
Yield 12 to 14 antipasto servings
Number Of Ingredients 14
Steps:
- For the dough:Combine 1 2/3 cups of the flour with 2/3 cup cold water, yeast, and salt in the bowl of a heavy-duty electric mixer. Mix with the paddle attachment on low speed to make a batter. Add the butter and mix until it is absorbed into the batter and the batter is thinner and stickier. Gradually beat in enough of the remaining flour to make a soft dough that cleans the sides of the bowl. Switch to the dough hook. Knead on medium-low speed until the dough is smooth and elastic, about 8 minutes. To make the dough by hand. Stir 1 2/3 cups of the flour, 2/3 cups water, the yeast and salt together to make a batter. A tablespoon at a time, stir in the butter, stirring until the butter is completely absorbed into the batter. The batter will be sticky. Gradually stir in enough of the remaining flour to make a dough that is too stiff to stir. Turn the dough out onto a floured surface and knead, adding more dough as needed, to make a soft, supple, and elastic dough, 8 to 10 minutes.
- Gather the dough into a ball. Place in an oiled medium bowl and turn to coat the dough with oil, leaving the dough smooth side up. Cover tightly with plastic wrap and let stand in a warm, draft-free place until doubled in volume, about 1 hour.
- To make the filling: Roughly cut the individual stacks of sliced meats into ½-inch dice-each piece should be about 3 or 4 slices thick. (I find that the chopped sliced meat is easier to eat than the unsliced cubes of meats that some people use.) Mix the basket cheese and ricotta together in a large bowl. Add the meats, cheese mix and parsley and mix. Season to taste with salt and pepper, but go light on the salt because the meats are salty. Beat in the eggs and mix well.
- Preheat the oven to 375ºF. Butter the inside of a 9½-inch springform pan.
- Punch down the dough. Place on lightly floured work surface and cut into two pieces, two-thirds for the bottom and one-third for the top of the pie. Roll out the larger piece of dough into a 16-inch-diameter round. Fit the dough into the pan, letting the excess dough hang over a bit the edge, stretching the dough as needed and filling in any thin spots or holes with dough trimmings. Add the filling to the pan. Fold the overhanging dough into the pan onto filling. Roll out the remaining dough into a 9-inch-diameter round. Lightly brush the exposed dough around the edge of the filling with the egg glaze. Center the round of dough over the filling. Pierce a cross in the top of the dough. Brush the top lightly with the egg glaze. Place the pan on a large rimmed baking sheet.
- Bake until the crust is golden brown and a small knife inserted into the filling for 5 seconds comes out hot, about 1 1/4 hours. Transfer the pie to a wire cake rack and let cool for 1 hour. Cover with plastic wrap and refrigerate until cooled, at least 3 hours or up to 1 day. Let stand at room temperature for 1 hour before serving.
- Remove the sides of the pan, cut into thin wedges, and serve at room temperature.
EASTER MEAT PIE
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
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
EASTER PIE
Giada's Italian rice pie is the perfect dessert for your Easter celebration or any time of year.
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
- Preheat the oven to 375 degrees F.
- Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
- Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.
ITALIAN EASTER PIE /PIZZA RUSTICA (AKA "HAM PIE")
There are as many variations of this traditional dish as there are names for it (Pizza Rustica, Carnival Pie, Easter Pie and Ham Pie are just a few.) Some versions include hard boiled eggs in the filling along with the meat and cheeses, this one does not. Here is my family's version which I still make every Easter. The pastry we've always used for the crust is more like a bread dough (yeast risen), however your favorite pie crust recipe may be used as well. **Please note the different pan sizes, pan preparations, baking temperatures and baking times depending on which type of crust you choose to use. The "Prep Time" does not include the 2 hour rising time for the yeast dough crust. Note: The 2nd ingredient for the yeast dough crust should be leaf lard (or butter). Recipezaar will not accept the correction and insists on listing it as "leaves lard".
Provided by Dee514
Categories Savory Pies
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Directions for making and using the yeast dough crust: In a cup, mix yeast and warm water together.
- Place flour on a pastry board, add leaf lard (or butter), salt, pepper and yeast/water mixture.
- Work together well until dough forms, continue working the dough until it is elastic and smooth.
- Place dough in a deep dish, cover and allow it to rise in a warm place for 2 hours, or until doubled in volume.
- When dough has risen, cut into 2 pieces.
- Stretch one piece to fit into a greased 9 x 2 1/2-inch round cake pan.
- Preheat oven to 375°F.
- Prepare filling as described below (steps #19 to #22).
- After filling the dough lined pan, stretch second piece of dough and place over the filling, pressing the edges closed.
- If there is a lot of excess dough left on the edge, carefully trim some, but leave enough to flute the sealed edge.
- (I like to brush the crust with a bit of beaten egg before baking, to give it a gloss.) Directions for using a regular pie crust dough: Preheat oven to 400°F.
- Prepare pastry and line a 10 inch pie pan.
- Prick dough with a fork, and sprinkle with a bit of flour.
- Prepare filling as described below (steps #19 to #22).
- Pour mixture into pastry lined pie tin and cover with top crust.
- Leave about a 1/2 to 3/4-inch overhang.
- Fold dough under and back, and flute edge.
- Cut slits in top crust to allow steam to escape.
- Directions for making the Filling: Cut sausage into small pieces (or remove from casings and crumble), place in frying pan and brown lightly in 2 Tablespoons of water.
- In a large bowl, combine ricotta, mozzarella, salt and pepper; add eggs one at a time, beating with a wooden spoon after each addition.
- Add cooked sausage, prosciutto, ham, parsley and grated cheese to ricotta mixture.
- Blend well.
- Fill dough lined pan with mixture.
- Directions for Baking: For Regular Pie Crust: Bake the pie for 15 minutes in preheated (400°) oven, lower oven temperature to 325°F and continue baking for 45-50 minutes more.
- Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
- Pie can be served either warm or cold.
- Slices can be reheated in the microwave.
- For Yeast Dough Crust: Bake the pie in a preheated 375°F oven for 45-50 minutes.
- Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
- Pie can be served either warm or cold.
- Slices can be reheated in the microwave.
Nutrition Facts : Calories 1295.5, Fat 82.5, SaturatedFat 34.2, Cholesterol 304.3, Sodium 2181.5, Carbohydrate 70.2, Fiber 2.5, Sugar 2.1, Protein 64.8
EASTER PIE DOUGH
This dough recipe from "Martha Stewart's Baking Handbook" is used to make delicious Easter Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 9-inch lattice-topped square pie
Number Of Ingredients 7
Steps:
- Put flour, cheese, salt, and pepper, in the bowl of a food processor; pulse several times to combine. Add butter and shortening; process until the mixture has the consistency of coarse crumbs, about 10 seconds. With the machine running, pour ice water through the feed tube in a slow, steady stream until the dough just holds together.
- Turn out the dough onto a lightly floured work surface. Divide dough in half, and form each piece into a flattened square. Wrap each piece of dough in plastic, and chill at least 1 hour or overnight before using.
BARRA'S TRADITIONAL ITALIAN EASTER PIE
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
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.
GRANDMOM MARINO'S EASTER MEAT PIE
Every Easter, my grandmother makes two of these pies and they never make it to leftovers.
Provided by TRINITYJAE
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Tear the ham and salami into small pieces and place in a medium bowl. Stir in the ricotta cheese, egg and parsley. Season with salt and pepper. Set aside. Press one pie crust into a 9 inch pie plate and fill with the meat mixture. Cover with the other pie crust and press the edges together to seal. Cut a few slits in the top to vent steam.
- Bake for 45 minutes in the preheated oven, until the crust is golden brown and filling is set. Cool to room temperature, then refrigerate until cold before serving.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 26.2 g, Cholesterol 62 mg, Fat 26.5 g, Fiber 2 g, Protein 15.5 g, SaturatedFat 8.8 g, Sodium 799.6 mg, Sugar 0.3 g
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