Loader

Easter Meat Pie

2019-09-22
  • Servings: 12 servings (2 - 9 inch pies)
  • Prep Time: 0m
  • Cook Time: 0m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Greek Easter Roast Lamb and Orzo

    Greek Easter Roast Lamb and Orzo

  • Photo of Guinness® Cupcakes with Guinness® Frosting by Rebecca Lamb

    Guinness® Cupcakes with Guinness® Frosting

  • Double Chocolate-Irish Cream Cupcakes

  • Photo of Chef John's Beef Rendang  by Chef John

    Chef John’s Beef Rendang

  • Creamy Coconut Curry

    Creamy Coconut Curry

“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!”

Ingredients

4 (9 inch) unbaked pie crusts

2 pounds ricotta cheese

6 eggs

8 ounces mozzarella cheese, grated

1 pound cooked ham, chopped

1/2 pound Genoa salami, chopped

1/4 pound prosciutto, chopped

1/4 cup grated Parmesan cheese

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.
Original recipe source
Recipe Type: , ,

Leave a Reply

Your email address will not be published. Required fields are marked *