Grandmom Marinos Easter Meat Pie Recipes

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EASTER MEAT PIE



Easter Meat Pie image

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

4 (9 inch) unbaked pie crusts
2 pounds ricotta cheese
6 eggs
8 ounces mozzarella cheese, grated
1 pound cooked ham, chopped
½ pound Genoa salami, chopped
¼ pound prosciutto, chopped
¼ cup grated Parmesan cheese

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

GRANDMA'S GROUND BEEF PIE



Grandma's Ground Beef Pie image

My grandma when I was young would make this when we came over and it was a hit with the kids as well as everyone. I know your family will enjoy this wonderful recipe from my grandma

Provided by Kimberley Quinlan

Categories     Savory Pies

Time 55m

Yield 1 Pie, 4-5 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 stick celery, chopped
1 medium onion, chopped
1 teaspoon garlic powder
1 cup sliced mushrooms
1 cup shredded cheddar cheese
2 eggs, beaten
1 1/2 cups milk
3/4 cup biscuit mix

Steps:

  • In a skillet on med heat cook first 5 ingredients till meat is no longer any pink.
  • Add any seasoning of your choice.
  • Drain off any fat.
  • Press into a ungreased 9 inch pie plate
  • Put the cheese on top.
  • In a bowl combine eggs,Milk,and biscuit mix , Mix well.
  • Pour over cheese.
  • Bake at 400°F for 35 min or until knife or toothpick comes out clean.
  • In addition you can pour gravy over this wonderful meat pie YUMMM.

GRANDMOM MARINO'S EASTER MEAT PIE



Grandmom Marino's Easter Meat Pie image

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

¼ pound thinly sliced ham
¼ pound thinly sliced salami
1 (15 ounce) container ricotta cheese
1 (15 ounce) package refrigerated pie crusts
1 egg
¼ cup chopped fresh parsley
salt and pepper to taste

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

ITALIAN EASTER PIE



Italian Easter Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 15

3 large eggs
3 tablespoons cold water
3 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces, plus more for the pan
22.5 ounces full-fat ricotta cheese
1/2 teaspoon kosher salt
Freshly ground black pepper
7 large eggs
1 tablespoon olive oil
1 pound ground spicy or sweet sausage
8 ounces asparagus, sliced 1/2 inch thick
10 thin slices Genoa salami
10 thin slices capicola
8 thin slices provolone cheese

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.

GRANDMA MARONI'S MEATBALLS AND MARONI SAUCE 100 YEAR OLD RECIPE



Grandma Maroni's Meatballs and Maroni Sauce 100 Year Old Recipe image

I found this recipe on the Food Network website on Throwdown with Bobby Flay. It is from Maroni Cuisine in Northport, New York. I saw the episode and was inspired to make the meatballs. Boy am I glad I did. They are so good! Truly the best meatballs I have ever eaten. http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/grandma-maronis-meatballs-100-year-old-recipe-recipe/index.html The original recipe uses ounces-I have somewhat converted it into teaspoons and cups. (Hopefully I have done it correctly, but it tastes good too with my measurements!)

Provided by JenJenMarie

Categories     Meat

Time 1h15m

Yield 40 meatballs, 8-10 serving(s)

Number Of Ingredients 16

1 lb ground chuck
1/2 cup fresh breadcrumbs (4 ounces) or 1/2 cup dried breadcrumbs (4 ounces)
4 large eggs
1/2 cup whole milk
3/4 cup grated romano cheese (6 ounces)
1/3 cup grated Spanish onion (3 ounces)
1/4 cup finely diced fresh garlic (2 ounces)
1/4 cup finely chopped fresh Italian parsley (2 ounces)
1/4 cup finely chopped fresh basil leaf (2 ounces)
6 ounces olive oil, not extra-virgin
12 garlic cloves, finely sliced
2 medium Spanish onions, finely diced
2 (28 ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white pepper or 1/2 teaspoon black pepper
julienned fresh basil leaf (a large handful)

Steps:

  • For the meatballs:.
  • Preheat oven to 350°F Spray a baking sheet with olive oil cooking spray.
  • Mix chuck, bread crumbs, eggs, milk, Romano, onion, garlic, parsley and basil thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
  • Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.
  • To make the sauce:.
  • In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.
  • Simmer meatballs in sauce for about 10 minutes, and then serve over al dente pasta. YUM!

Nutrition Facts : Calories 512.8, Fat 35.6, SaturatedFat 9.6, Cholesterol 166.2, Sodium 1109.4, Carbohydrate 25.5, Fiber 3.9, Sugar 10.4, Protein 24.7

ITALIAN EASTER MEAT PIE



Italian Easter Meat Pie image

Make and share this Italian Easter Meat Pie recipe from Food.com.

Provided by ededith

Categories     Savory Pies

Time 1h20m

Yield 1 pie, 20 serving(s)

Number Of Ingredients 11

1 lb sweet Italian sausage, casings removed, slice 1/2 inch thick
1/2 lb italian prosciutto, cut into 1/2 inch pieces
1 lb fresh basket cheese, cut into 1/2 inch pieces
1/4 cup grated parmesan cheese
6 eggs, slightly beaten
4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs, slightly beaten (save some yolk for top)
3/4 cup oil
1/2 cup water

Steps:

  • Prepare crust: Mix flour, baking powder and salt. Add eggs, oil and water.
  • Press into a 13x9 inch glass casserole dish, saving some for making a lattice top.
  • Filling: Mix cut up sausage, proscuitto, cheeses and beaten eggs. Pour into crust lined casserole. Make lattice strips for top. Brush with egg yolk.
  • Bake approximately 1 hour at 325 degrees.

Nutrition Facts : Calories 307.1, Fat 18.2, SaturatedFat 6.2, Cholesterol 107, Sodium 530.6, Carbohydrate 21.7, Fiber 0.7, Sugar 0.2, Protein 13.7

MARIA'S EASTER (WHEAT) PIE/"PASTIERA DI GRANO"



Maria's Easter (Wheat) Pie/

This has been our family's traditional Easter dessert since long before I came into being. My grandmother (Maria) made it every year until she turned 78 and then declared "it was too much work." So that was the year (1970), I took over this traditional "labor of love." I still make it every Easter, exactly the same way she did. Here is her recipe. The Prep Time includes all the cooking, the 24 hour soaking time for the "dry" wheat, and chilling of the dough. The Cook Time is the actual baking time for the pies. Requires Two 9 x 2 inch round cake pans (I prefer Pyrex, because you can see how brown the bottom of the crust is).

Provided by Dee514

Categories     Pie

Time P1DT3h

Yield 2 Pies (8 servings per pie), 16 serving(s)

Number Of Ingredients 18

18 ounces whole milk
3 large egg yolks
2 tablespoons sugar
2 tablespoons all-purpose flour
2 tablespoons freshly grated lemons, rind of
1/2 cup finely minced candied citron peel (well rinsed and drained before mincing) (optional)
2 cups cooked wheat (about 1/2-3/4 pound of dry wheat should = 2 cups cooked) or 1 1/2-2 cups cooked drained arborio rice
1/2 cup whole milk
4 tablespoons butter
8 large eggs
2 1/2 cups sugar (cut sugar by 1/2 cup if using the citron)
2 teaspoons freshly grated lemons, rind of
1 lb whole milk ricotta cheese (drained if very wet)
1/2-3/4 cup butter
3 eggs or 2 extra large egg yolks
2 1/2-3 cups all-purpose flour
1 cup sugar
1/2-1 teaspoon freshly grated lemon, rind of

Steps:

  • ***PreparingThe Wheat: If"soaked" or"precooked" wheat is not available, dry wheat may be used.
  • Cover the dry wheat with cold water (water should be about 2 inches over the wheat) and boil it for 15 minutes or until the wheat berries crack open.
  • Remove pan from heat and allow wheat to soak for a full 24 hours.
  • After soaking, drain well before using in steps#17-19.
  • If"soaked"/"precooked" wheat is used, add the wheat to a pan of boiling water and cook it for about 5-10 minutes (most of the wheat berries should be open and they should be chewy but tender).
  • Drain well, let cool and use for steps#17-19.
  • Crust: Mix flour, sugar and lemon peel together in a bowl.
  • Work butter into flour using your fingers (until it is the size of peas).
  • Add eggs one at a time, mixing with a wooden spoon.
  • Knead the dough lightly until it holds together well and clears the bowl.
  • Form dough into a ball, wrap in plastic wrap and chill it for about 1/2- 1 hour before using.
  • Cream: Fill the bottom of a double boiler with enough water so that its insert doesn't quite touch the water; bring the water to a boil.
  • Mix the whole milk, egg yolks, sugar, flour, lemon peel and citron together in the insert of the double boiler which has been set in to the bottom pan.
  • Cook the"cream," stirring constantly until it has thickened and is the consistency of a thick pudding (about 20-30 minutes).
  • Remove the insert from the boiling water and set aside to allow the"cream" to cool, stir occasionally to keep a skin from forming.
  • Note: I sometimes put the insert pan with the"cream" mixture into a bowl of very cold water, to help it cool down faster, don't forget to stir it.
  • Wheat: Add the (cooked, soaked, well drained) wheat to a saucepan with the milk and butter.
  • Cook the wheat mixture, stirring occasionally until the butter melts, and mixture starts to boil; boil for 1 minute.
  • Remove from heat and let cool.
  • Prepare Pans: On a lightly floured board, roll out the chilled dough to about 1/8 inch thick and line the bottom and sides of two lightly buttered 9-inch glass cake pans.
  • Leave a 1/2 inch overhang of dough if you are going to use the lattice top.
  • If not using the lattice, trim the overhang to 1/4 inch.
  • Re-roll scraps and cut into 1/2 inch wide strips to use as a lattice top for the pie.
  • (If you prefer, the lattice can be omitted.) Preheat oven to 350°F.
  • Ricotta Filling: Mix ricotta, eggs, sugar and lemon peel together in a large bowl.
  • Beat mixture by hand, with a wooden spoon, until smooth and creamy.
  • Add the"cream" mixture and the wheat mixture to the ricotta filling, stirring until all is well blended.
  • Pour or ladle the filling into prepared pans (to within 1/4 inch of the top of the pan).
  • For The Lattice: place the strips of dough across the filling, spaced about 1 inch apart (at right angles) forming a lattice top.
  • Fold the 1/2 inch overhang over the edges of the lattice and flute well.
  • If not making the lattice top, fold the 1/4 inch overhang on to itself, and lightly flute.
  • Bake pies in a preheated 350°F oven for about 45 minutes to 1 hour, or until the bottom of the crust is light brown, the center is set, and the top of the pies are golden.
  • Turn off oven and let the pies cool for an hour in the oven with the oven door slightly (about 2 inches) ajar.
  • Remove pies from oven and place on a wire rack.
  • When completely cooled, cover loosely with plastic wrap and chill until serving.
  • If you like, you can give the pie tops a light sprinkle of powdered sugar before serving.
  • Note: Its best to served this pie directly from the pan, as trying to plate the whole pie is more trouble than its worth, and causes breakage.

Nutrition Facts : Calories 532.1, Fat 18.4, SaturatedFat 10.1, Cholesterol 203.9, Sodium 169.3, Carbohydrate 80.1, Fiber 3.3, Sugar 47.7, Protein 13.8

GRANDMA'S SECRET PIE CRUST



Grandma's Secret Pie Crust image

The secret's out! A great basic pie crust recipe.

Provided by Felicia Bass

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 16

Number Of Ingredients 6

3 cups all-purpose flour
1 teaspoon salt
1 ¼ cups shortening
1 egg, beaten
1 tablespoon distilled white vinegar
4 tablespoons water

Steps:

  • In large bowl mix flour and salt. Cut in shortening with two butter knifes.
  • In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
  • Roll out dough, and fit into two 9 inch pie pans.
  • Bake at 425 degrees F (220 degrees C) for 12 minutes.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 17.9 g, Cholesterol 11.6 mg, Fat 16.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 150.3 mg, Sugar 0.1 g

BARRA'S TRADITIONAL ITALIAN EASTER PIE



Barra's Traditional Italian Easter Pie image

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

3 eggs
3 cups all-purpose flour
1/4 cup shortening
2 tablespoons milk
1 pinch salt
1 dozen hard-boiled egg
10 eggs
1/2 cup Italian parsley (chopped fine)
1 cup grated locatelli cheese
3 lbs sweet Italian sausage links (remove casings)
1 lb mozzarella cheese (cut small cubes)
1/2 lb prosciutto, sliced thin (italian smoked ham)
1 lb provolone cheese (cut small cubes)
1 lb deli thin sliced, boiled ham (, cut into squares)
1 lb deli thin sliced genoa salami (cut into squares)

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.

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Provided by Emilie S.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  • To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  • Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g

GRANDMA NARDI'S ITALIAN EASTER BREAD



Grandma Nardi's Italian Easter Bread image

My Grandma Nardi's bread with dyed Easter eggs represents family and tradition. I fondly remember how she taught me the recipe when I was a little girl. -Pat Merkovich, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices).

Number Of Ingredients 15

3 large eggs
Assorted food coloring
BREAD:
2/3 cup warm 2% milk (70° to 80°)
2 large eggs, room temperature
2 tablespoons butter, melted
2 tablespoons sugar
1-1/2 teaspoons salt
3 cups bread flour
1 package (1/4 ounce) quick-rise yeast
1 tablespoon canola oil
EGG WASH:
1 large egg
1 tablespoon water
1 tablespoon sesame seeds or poppy seeds

Steps:

  • Place 3 eggs in a single layer in a small saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes., Rinse eggs in cold water and place in ice water until completely cooled. Drain; dye hard-boiled eggs with food coloring, following package directions. Let stand until completely dry., In bread machine pan, place the first 7 bread ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional milk or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; divide into thirds. Roll each into a 15-in. rope. Place ropes on a greased baking sheet and braid. Shape into a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes. For egg wash, whisk egg with water. Brush over dough; sprinkle with sesame seeds., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Nutrition Facts : Calories 157 calories, Fat 5g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 264mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

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From myrecipes.com


FAMILY RECIPE: GRANDMA’S RUNZAS (NEBRASKA MEAT PIES)
Sift together 3 cups of flour, the baking powder and baking soda, and then add it to the milk mixture. Beat with the mixer for about 2 minutes, until the dough is sticky and stretchy. Let the mixture rise for 30 minutes. Change the beater on the stand mixture for the dough hook. Then, whisk the egg and salt in a bowl until light and foamy, and ...
From dumplingsanddoughnuts.com


ITALIAN EASTER PIE | THE BEST PIZZA RUSTICA - THIS ITALIAN KITCHEN
2021-05-15 Preheat oven to 425 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top crust. On a lightly floured surface, roll out the larger piece of dough into a circular shape. Carefully place the dough in a greased springform pan and line the insides and bottom with it.
From thisitaliankitchen.com


EASTER MEAT PIE | MRFOOD.COM
2015-03-31 Preheat oven to 325 degrees F. Unroll 1 pie crust and place in a 9-inch pie plate. In a large bowl, combine ricotta cheese and eggs; beat with an electric mixer. Stir in ham, salami, mozzarella cheese, garlic powder, and pepper. Pour mixture into crust and sprinkle with Parmesan cheese.
From mrfood.com


ITALIAN EASTER PIE | PIZZA RUSTICA - CHEF FRANCO LANIA
2011-04-12 1/8 teaspoon pepper. 1 (1/4 ounce) yeast (active dry) 1 cup warm water. Assemble dough: In a cup, mix yeast and warm water together. Set aside. If making by hand, place flour on a pastry board and make a well. Add leaf lard (or butter), salt, pepper, and yeast/water mixture. If using a mixer, place flour in the bowl.
From francolania.com


50 CLASSIC EASTER RECIPES FROM GRANDMA’S COLLECTION - TASTE OF HOME
2019-03-25 Makeover Deviled Eggs. This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat …
From tasteofhome.com


GRANDMA'S 18 BEST PIE RECIPES | ALLRECIPES
2022-02-01 My Grandmother's Best Berry Pie. View Recipe. You need just seven ingredients to make this incredibly easy pie: flour, butter, baking powder, vanilla extract, white sugar, an egg, and fresh blueberries. Advertisement.
From allrecipes.com


FOOD RECIPES FOR DINNER, DESSERTS, APPETIZERS & MORE - MARIANO’S
Get the App. Accessibility Statement If you are using a screen reader and having difficulty with this website, please call 800–576–4377. Let's Connect.
From marianos.com


PIZZA RUSTICA - EASTER MEAT & CHEESE PIE - FOOD WISHES - YOUTUBE
This traditional Italian Easter recipe may not be anything like the pizza you’re used to, or even remotely close, but don’t let that stop you from enjoying o...
From youtube.com


ITALIAN EASTER PIE - PIZZAGAINA - HOW TO MAKE RUSTIC …
Bow and Tommy put down the hammer on a rustic Italian Easter pie .....Variations include mozzarella cheese , basket cheese pepperoni and many many more Enjo...
From youtube.com


EASTER MEAT PIE | RECIPE | ITALIAN EASTER RECIPES, MEAT PIE
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!" #recipe #easter. Here's what you need: warm water, sugar, olive oil, instant yeast, all-purpose flour, salt, large eggs, ricotta cheese, fresh parsley, grated ...
From pinterest.com


EASTER MEAT PIE AKA PIZZAGAINA (FULL PIE) - MY RECIPE MAGIC
2013-03-28 1 cup of cold water. coarsely ground black pepper. Mix the flour with the black pepper, give a few whirls with a whisk...mix your eggs with the 1 cup of water...make a well in the flour and pour the egg/water mixture in. Bring together and when it is all mixed up turn onto the counter and knead until smooth. Cut into two and flatten into a flat ...
From myrecipemagic.com


EASTER PIE - A FAMILY FEAST®
2022-02-28 In a large bowl, mix flour and black pepper together with a fork. Cut in shortening and mix to pea sized crumbs. Make a well in the center and add beaten eggs and half the water.
From afamilyfeast.com


EASTER MEAT PIE | RECIPE | MEAT PIE, ITALIAN EASTER RECIPES
It looks easy and amazing! 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! FOOD!!! This Italian Dessert, rich with eggs and creamy ricotta cheese is also known as Neapolitan Easter Pie to some.
From pinterest.com


ITALIAN EASTER PIE A MEAT FILLED PIZZA RIPIENA - ALL OUR WAY
While the dough is rising, stir together the ebbs, ricotta, mozzarella, Parmesan, slat, and pepper. Stir in the ham, salami, and pepperoni. Divide the filling in half (each about 4 ½ cups, (36 ounces, 1020grams), and refrigerate. Preheat the oven to 325℉ (162.778℃). Have ready two 9"pie pans.
From allourway.com


ITALIAN EASTER MEAT PIE - KING ARTHUR BAKING
Stir in the ham, salami, and pepperoni. Divide the filling in half (each about 4 1/2 cups, 36 ounces, 1020g), and refrigerate. Preheat the oven to 325°F. Have ready two 9" pie pans. Gently deflate the dough, and divide it into four pieces. Two of the pieces will be bottom crusts, and should be just slightly larger than the other two pieces.
From kingarthurbaking.com


EASY PIZZA RUSTICA (TRADITIONAL ITALIAN EASTER PIE OR PIZZAGAINA)
2022-03-10 In a large bowl, mix the ricotta, beaten eggs, salt, and pepper until combined. Add hard salami, genoa salami, pepperoni, hard boiled eggs, and mozzarella, and mix until evenly distributed. Add filling to the pie and smooth out the top. Top with other half of pie dough.
From pinchmeimeating.com


ITALIAN EASTER PIE - COOKING WITH NONNA
Directions. Italian Easter Pie. Recipe as written by Mary Pascuzzi, 1994. This recipe is for 3 pies. Use 3 lbs. fresh or frozen bread or pizza dough for crusts. Cover dough with smooth towel when rising. When rising, rub oil on the dough so it will not crack when stretching. After rising, divide and roll into 6 pieces, 3 tops and 3 bottoms.
From cookingwithnonna.com


EASTER PIE RECIPE - THE SPRUCE EATS
2021-05-20 Prepare the Filling and Assemble the Pie. Gather the ingredients. Preheat the oven to 350 F. The Spruce Eats / Leah Maroney. Cook the Italian sausage in a large skillet over medium-high heat. Break up the sausage as it cooks and cook for about 5 minutes, or until the sausage is completely cooked through and browned.
From thespruceeats.com


GRANDMA'S PERFECT PIE CRUST | THE RECIPE CRITIC
2021-11-04 Mix Dry Ingredients and Shortening: In a medium bowl, stir together flour and salt. With a pastry blender, cut in shortening till pea sized. Moisten: Next, we add some cold water. Sprinkle water on top one tablespoon at a time, tossing with a fork.
From therecipecritic.com


MARION’S BEST MEAT PIE - MARION'S KITCHEN
Use a knife to trim any excess pastry and poke two small slits in the tops of each pie. Brush the tops with the egg yolks and place the pies into the fridge for at least 1 hour or until the pastry is cold and firm. Preheat the oven to 200°C/400°F. Bake …
From marionskitchen.com


SHADONE – THE ITALIAN EASTER “PIE” | THE DELGROSSO FOOD BLOG
2021-04-23 Put about a teaspoon of salt in the water and heat the eggs on high heat to a boil. Once it comes to a boil, turn the heat to medium and continue to boil for 1 minute. After one minute, cover, and remove from the heat. Let sit for 12 minutes. Your eggs should be perfectly hard-boiled. Set aside to cool completely.
From thedelgrossofoodblog.com


TRADITIONAL ACADIAN CHRISTMAS MEAT PIE RECIPE - FOOD NETWORK …
2017-12-09 This recipe can be scaled up or down; however, the ratio of meat and potatoes needs to remain at 1:1. Step 1. Cut the beef and pork into large chunks, about 2-inches in size. Step 2. Place the meat in a large heavy pot and add enough water to cover the meat. Stir in the chopped onions, summer savoury and ground ginger.
From foodnetwork.ca


ITALIAN EASTER MEAT PIE | RECIPE - PINTEREST
By: Rossella Rago, Cooking With Nonna Ingredients Serves: 8 For the Dough: 1 pound all purpose flour 2 large eggs pinch of salt 1/2 pound butter, cold milk, as much as needed For the Filling: 1 pound basket cheese or ricotta cheese 3 large eggs 1/4 pound provolone – sharp 1/4 pound mozzarella 4 tablespoons ….
From pinterest.com


SOUTHERN ITALIAN EASTER PIE - NO PLATE LIKE HOME
2017-03-27 First, preheat oven to 350F. Then, line a 8" x 8" baking dish with one of the refrigerated pie crusts. Then, add mozzarella cheese and meats to the pie crust. Sprinkle with grated Parmesan cheese followed by black pepper. Next, reserve 2 …
From noplatelikehome.com


65 OF GRANDMA’S BEST EASTER RECIPES | TASTE OF HOME
2022-04-14 Easy Cream Pie. Fresh berries and cream pie—it’s a simple, classic combination just like Grandma used to make. My version gets you out of the kitchen and into your lounge chair quickly. Enjoy! —Gina Nistico, Taste of Home Food Editor. Go to Recipe. 54 / 65.
From tasteofhome.com


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