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Easter Meat Pie


3 cup flour
2/3 teaspoon baking powder
1/3 teaspoon salt
3 tablespoon shortening
1 egg
1/2 cup ice cold water
2 hard boiled eggs, diced
1/2 pound Pepperoni, sliced
4 ounce Piccola sliced
3/4 pound fresh ground Italian sausage meat, browned lightly in 1 tbsp water
2 ounce ham, chopped
1/4 pound Prosciutto, chopped
8 ounce Mozzarella Cheese, diced
1 tablespoon grated Romano cheese
1 pound fresh Ricotta cheese
2 eggs
dash salt


Sift dry ingredients together. Blend shortening into sifted flour with fork.
Mix egg with cold water. Add to flour and mix until a ball is formed.

Combine ricotta, salt, and grated Romano cheese. Add two eggs, one at a time, beating after each with a wooden spoon. Add cooked sausage meat, prosciutto, ham, mozzarella, pepperoni, piccolo, and diced boiled eggs. Blend and mix well.

Prepare pastry. Roll out and line 10" deep pie pan with pastry. Prick dough with fork, sprinkle bottom with a little flour. Pour mixture into lined pie pan and cover with top pie crust; trim leaving about 1/2 inch over hang. Fold dough under and back to flute thickly. Cut slits in pie to allow steam to escape. Sprinkle top of crust with water before putting in oven.

Bake in preheated hot 400 F oven for first 15 minutes. Lower temperature to 325 F and bake 45 minutes more. For a brown golden top crust brush beaten egg on a few minutes before taking pie out of oven. Repeat. Remove from oven.

Let stand 5 minutes. Can be served hot or cold.

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6 slices

Nutritional Information
Per Serving

723 calories 41 gm fat

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