Italian Pizzeria Style Meat Pie Recipes
ITALIAN PIZZERIA-STYLE MEAT PIE
This recipe was originally posted in my hometown Newspaper (Lawrence, MA), back in the 70s. The original recipe was lost, but with the help of my Mother, we've recreated it here. Note; the use of frozen bread dough is original to the authentic recipe.
Provided by Mike Pellerin
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Brown beef and pork.
- Add onions and Peppers and saute till onions are slightly browned. Add garlic and saute.
- Add all other ingredients except dough, and simmer till thickened.
- Roll out 1 loaf of dough to fit a lightly greased cookie sheet.
- Using a slotted spoon spread the meat mixture on top.
- Roll out the second loaf.
- Place this sheet on top and seal the edges.
- Poke a few vent holes in the crust.
- Brush the top completely with the fat drippings.
- Bake at the temp reccomended for the bread dough, till golden brown.
- Allow to cool slightly before cutting with a bread knife. (the inside will look slightly doughy).
ITALIAN-CANADIAN MEAT PIE
This pie appears every Christmas at my family's gatherings and has for several generations. It is very dense, rich, and oh, so good! Cut the finished pie into one-inch pieces to serve as an appetizer, rather than as an entree. Substitute sharp Cheddar for the Asiago if you prefer, and try an 8-inch square pan instead of a pie plate. Good cold or warm.
Provided by Lauren Hewitt
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place a skillet over medium heat; cook the ground pork in the skillet with the fennel seed, red pepper flakes, and salt until completely browned, breaking the pork into small pieces as it cooks. Remove from heat and allow to cool completely.
- Combine the ground pork, eggs, Asiago cheese, and bread crumbs in a large bowl; use your hands to mix thoroughly.
- Line a 9-inch pie plate with one of the prepared pastries. Fill the pie with the pork mixture. Place the remaining pastry over the pie and press the edges together to seal. Be sure to cut steam vents into the top pastry.
- Bake in the preheated oven for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and continue cooking until the pastry is browned and the filling is bubbling a bit, another 20 to 30 minutes. Remove from oven and allow the pie to cool 5 to 10 minutes before cutting to serve.
Nutrition Facts : Calories 350.1 calories, Carbohydrate 13.1 g, Cholesterol 151.6 mg, Fat 23.4 g, Fiber 1.4 g, Protein 21.3 g, SaturatedFat 8.9 g, Sodium 632.3 mg, Sugar 0.6 g
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