Deep Dish Italian Meat Pie Recipes

DEEP-DISH PIZZA WITH ITALIAN SAUSAGE AND BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil, add the broccoli rabe and blanch for 2 minutes. Drain in a colander and run cold water over. Drain well again and squeeze out excess liquid.
• Heat 2 tablespoons of the oil, chili flakes and garlic in a large saute pan over medium heat and cook for 1 minute. Add the broccoli rabe, salt and pepper and cook until slightly tender, about 5 minutes.
• In a separate large saute pan, heat the remaining 2 tablespoons of oil over high heat until the oil begins to shimmer. Add the sausage links and using a wooden spoon, gently break up the meat into coarse pieces. Cook until deep golden brown. (You do not need to cook all the way because it will continue to cook in the oven.) Combine the sausage and the broccoli rabe and let cool slightly.
• Heat the oil in a medium saucepan over high heat. Add the garlic and cook for 30 seconds. Add the tomatoes and oregano, bring to a boil and cook until the mixture thickens, about 15 minutes. Stir in the basil and season with salt and pepper. Let cool slightly.
• Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment. Add the oils and mix for 30 seconds. Add the cornmeal, 3 cups of the flour and salt and beat for 5 minutes. Switch to the dough hook and mix in the remaining 2 1/2 cups of flour and knead, using the dough hook for 2 minutes. Add the butter and knead until incorporated. The dough is a very moist dough so do not add more flour unless absolutely needed.
• Place the dough in a large bowl lightly oiled with vegetable oil, cover with plastic wrap or clean kitchen towels and let rise in a warm place until doubled in size, about 45 minutes. Punch down the dough and allow to double in size again.
• Preheat the oven to 450 degrees F. Place 2 pizza stones into the oven to preheat as well. Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan).
• Divide the dough in half and press the dough out slightly on the counter top. Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans. (If using the 9-inch pans, pinch a 2-inch ball off each dough to make a better fit.)
• Combine the cheese in a bowl. Place half of the cheese of the bottom of each pie crust. Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling. Spoon some of the sauce over the top of the cheese to cover completely. Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes. Remove from the oven and sprinkle the top with Parmesan. Let the pizza rest on a baking sheet for 5 minutes before slicing.

GOOD OLD MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
• Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
• Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

ITALIAN WHEAT PIE

Steps:

• Place the grano in a medium saucepan and cover with water until it is thoroughly immersed. Let it soak at room temperature for 24 hours.
• To prepare the pie shell, combine the flour and sugar in a medium bowl and toss them together. Add the 3 eggs, mixing them in well, but with a light touch to avoid overworking the dough. Once the dough begins to crumble into pea-size pieces, add the butter, using your fingertips to incorporate. If the dough feels dry and is difficult to work, add a little cold water, 1 teaspoon at a time, until you are able to easily form the dough into a ball. Wrap the ball of dough in plastic wrap and refrigerate for at least 10 minutes.
• When the dough is chilled, remove it from the refrigerator. Sprinkle your work surface with flour and divide the dough in half, reserving one half of the dough for the lattice topping. Roll out one half with a rolling pin until it forms a 12-inch circle, approximately 1/4 inch thick. Fold the circle in half, place it in a deep-dish 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell.
• To prepare the filling, strain the water from the saucepan. Add new water, once again thoroughly covering the wheat. Place the saucepan on the heat and boil the wheat for 30 to 40 minutes, or until the wheat is tender and cooked through. Drain the water from the pan. Add 1 cup of the sugar, the vanilla, and cinnamon, stirring them into the soaked wheat. Set aside, letting the wheat mixture cool to room temperature while you prepare the rest of the filling.
• Preheat the oven to 350°F.
• In a large bowl, using an electric mixer on medium speed, beat the 10 eggs until they are lightly beaten. Add the ricotta and the remaining 1 cup sugar and mix, stopping often to scrape the sides of the bowl. If you want to add raisins to this recipe, add them into the mixture now. Add the cooled wheat mixture and mix on medium again until all the ingredients are well combined.
• To assemble the pie, pour the filling into the pie shell, distributing it evenly. Roll out the second half of the dough, again to about 1/4-inch thickness. Using a sharp knife or a pastry wheel, cut the round into 3/4-inch strips. Place the strips over the top of the pie filling, lattice style, so that the edges of the strips meet the crimped edges of the pie shell. Ultimately, you want to create a checkerboard effect, with the lattice strips placed both vertically and horizontally across the pie.
• To bake, place the pie plate on a baking sheet and bake for 20 minutes. Rotate the pie 180 degrees for even browning. Bake for 25 more minutes, or until the pie is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the pie to cool completely before serving.
• Italian Wheat Pie should be served cold or at room temperature. It can be stored in the refrigerator for up to 3 days.
• Grano is whole durum wheat and is characterized by its firm but chewy consistency. Prior to the popularity of pasta, grano served as a staple in Italian cooking. Soak grano in water overnight before using so that it can soften. Look for it at Italian specialty food shops and local grocery stores.

DEEP DISH ITALIAN MEAT PIE

Steps:

• Preheat oven to 350ºF.
• Brown beef in large skillet.
• Drain, add green pepper and cook 2 minutes.
• Dissolve cornstarch in water and add to skillet along with tomatoes and all seasonings.
• Cover and simmer 10 minutes.
• Sprinkle half of Parmesan cheese over bottom of pie crust.
• Cover with half of meat mixture, then half of Mozzarella, followed by the remaining meat mixture.
• Bake pie on cookie sheet 15 minutes.
• Sprinkle with remaining Mozzarella cheese and return to oven 5 more minutes or until cheese melts.

DEEP-DISH MEATBALL PIZZA

Steps:

• Preheat oven to 450 degrees. Coat a 9-inch glass pie plate with olive oil. Stretch dough to an 8-inch round, then press into bottom and up sides of plate. If dough springs back, let rest 5 minutes before continuing.
• Combine beef, breadcrumbs, and 1/4 teaspoon salt.
• Spread marinara over bottom of dough, then top with half of each cheese. Crumble meat mixture over dough. Top with remaining cheese.
• Drizzle pizza with oil. Season with salt and pepper. Bake until cooked through and crust is crisp and golden, 15 to 20 minutes. Sprinkle with basil. Let cool 5 minutes before serving.

DEEP-DISH ITALIAN CHEESE PIE

Steps:

• Heat oven to 425°F.
• Roll 1 pastry sheet into 16-inch circle on lightly floured surface. Press lightly onto bottom and up side of 9-inch springform pan sprayed with cooking spray, extending edge of pastry over top edge of pan.
• Mix 4 eggs and all remaining ingredients except peppers; spread half onto bottom of pastry crust. Top with peppers and remaining cheese mixture.
• Roll remaining pastry surface to 12-inch circle. Cut out 9-inch circle; place over filling. Pinch edges of pastry together to seal. Cut pastry trimmings into desired shape with small cookie cutter; arrange on top crust. Beat remaining egg; brush onto crust. Place pan on baking sheet.
• Bake 40 min. or until golden brown. Cool 30 min. Run knife around rim of pan to loosen crust; carefully remove rim.

DEEP-DISH MEATBALL MARINARA PIZZA

Steps:

• Gently heat the milk in a small saucepan until steaming, then remove from the heat and leave to cool slightly. Combine the flour, salt, yeast and caster sugar in a large bowl. Make a well in the centre, and pour in 4 tbsp olive oil and 250ml of the warm milk. Stir to combine, adding the rest of the milk if the dough feels dry. Tip out onto a lightly floured surface and knead for 10 mins, then put in a lightly oiled bowl. Cover and leave to rise for 1 hr 30 mins-2 hrs until doubled in size.
• To make the sauce, heat the oil in a saucepan over a low heat and fry the onion with a large pinch of salt for 12-15 mins, or until the onion is softened and translucent. Add the garlic and fry for 1 min more. Stir in the tomatoes, tomato purée, oregano and sugar. Bring to the boil, then reduce to a simmer and cook uncovered for 15-20 mins, or until the sauce has thickened. Season. If you prefer a smooth sauce, blitz with a hand blender.
• Lightly oil a roughly 33 x 23cm baking tray. Roll the risen dough out slightly with a rolling pin, then stretch it over the tray and into the corners, pushing it up the edges to make a lipped crust. Spread over the tomato sauce and top with most of the mozzarella. Cover and leave to rest for 30 mins.
• Heat the oven to 240C/220C fan/gas 8 with a baking sheet inside to heat up - it should be large enough to hold the pizza tray. Combine the pork, breadcrumbs, egg yolk, fennel seeds and some seasoning in a large bowl. Mix everything with your hands for about 5 mins until well combined, then roll the mixture into 12 balls. Heat the remaining oil in a large non-stick frying pan over a medium heat, and fry the meatballs for 5 mins until evenly browned. Set aside.
• Brush the crust of the pizza with a little oil, then sprinkle over the polenta. Top the pizza with the meatballs, pressing them into the sauce and cheese a little, then scatter over the remaining mozzarella. Immediately slide the pizza tray onto the hot baking sheet and bake for 15-18 mins, or until the pizza is cooked through in the middle and crisp around the edges. Scatter over the parmesan and oregano, then slice into six squares to serve.

COUNTRY STYLE GROUND BEEF MEAT PIE

Steps:

• In a medium saucepan heat butter over medium-high heat; add in onion, celery and garlic and saute about 3-4 minutes.
• Stir in ground beef or pork, cubed potatoes, water and half and half cream or milk;. cook while stirring until liquid has completely evaporated.
• Add in spices; cook stirring for about 5-6 minutes, then allow the mixture to cool.
• Fit bottom pie pastry into each 9-inch deep-dish pie plates.
• Divide the beef misture between each pie plate.
• Top each pie with top pie crusts then flute edges together.
• Cut slits in top of crust each, then place onto a baking sheet.
• Bake in 450 degrees F (bottom rack) oven for 15 minutes.
• Reduce heat to 350 degrees F and continue baking for another 30 minutes.
• Cool slightly before slicing.