Easter Meat Pie Food

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.

GRANDMOM MARINO'S EASTER MEAT PIE

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.

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.

EASTER PIE

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.

BARRA'S TRADITIONAL ITALIAN EASTER PIE

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.

PIZZA RUSTICA (EASTER PIE)

Steps:

• For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
• For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
• Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
• Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.

EASY MEAT PIE

Steps:

• Pre-heat oven to 375°F.
• In a large bowl, mix your choice of ground meat, dried onions, garlic powder and onion powder thoroughly.
• In a skillet, heat canola oil on medium-high heat and brown the ground meat mixture, making sure to chop the meat into small pieces while browning until cooked through.
• Drain any excess oil and juices from skillet. Pour the browned meat mixture into a medium bowl. Add ½ can of the Cream of Chicken soup, ½ can of the Cream of Mushroom soup, fresh chopped onions and parsley to the browned meat and stir until thoroughly mixed.
• Beat egg until slightly foamy. In a small bowl add small-curd cottage cheese then FOLD the beaten egg into the cottage cheese until blended.
• Remove the 9-inch deep dish pie shell from the freezer. Pour the meat mixture into the pie shell and spread the cottage cheese mixture on top.
• Bake in pre-heated oven for 50-55 minutes or until top is golden brown. Let pie cool for approximately 15-30 minutes before serving.
• Serving suggestion: Serve with a side of green beans and a fresh, crisp salad. Enjoy!