Saturday, April 23, 2011

Easter Meat Pie

Pizza dough, enough to line and cover an 11-inch pie-plate or 2 Pie crusts
4 eggs, beaten
1 1/2 lbs. of Ricotta Cheese, well-strained to remove all liquid (setting the ricotta cheese in a strainer over a bowl overnight is best)
1/2 lb. Italian sausage, out of casing, browned lightly in olive oil and then cooled.
8 to 10 slices of each of the following: prosciutto ham and genoa salami coarsely chopped
¼ lb of each of Pepperoni and dry Salami diced
1/4 lb. of diced mozzarella cheese and 1/4 lb of Provolone cheese diced
¼ cup grated Romano Cheese
2 tablespoons of chopped or dried parsley
Freshly ground pepper, and salt, to taste
One egg-yolk and one tablespoon of water for glaze

Prepare your pastry. Beat the eggs into the ricotta cheese, and add the rest of the ingredients and mix well.. Roll out the pastry or pie dough, and line the pie-pan with one-half of it. Pour filling into the dough-lined pan, and lay the rest of your dough on top of it, sealing, trimming, and crimping the edges. Brush the top with an egg-yolk mixed with a tablespoon of water. Make pretty slits in the top of the crust, and bake in a moderately hot 350* oven for forty-five minutes to an hour, until the top of Easter Pie is golden. Serve either warm or at room temperature.

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