Grandma’s Sausage Pie is a traditional Easter treat
Preheat the oven to 375 degrees F and grease a 9-inch springform pan. On lightly floured surface, roll out both portions of dough. Line the bottom of the pan with the larger piece of dough; pour filling into the pan. Then top with remaining dough, crimp the edges, and brush with beaten egg.
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Scoop the sausage into a bowl and let cool to room temperature. Add the remaining filling ingredients to a large bowl and stir to combine. Cover, and set aside while you let the sausage cool and make the crust. Preheat the oven to 350 degrees. Butter a 9-inch glass pie plate.
Italian Sausage Pie
Make the Filling: In a large mixing bowl, combine the ricotta, mozzarella or provolone, Pecorino Romano or parmesan, prosciutto, salami, ham, eggs, salt, and pepper. Mix the ingredients until well combined. Assemble the Pie: Roll out one half and line the bottom and sides of a greased 8-inch springform pan.
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This delicious Easter pie recipe Italian is made with ricotta, mozzarella and parmesan cheeses and Italian cured sausage in a pie crust. It's a traditional savory pie eaten at Easter. It's delicious and is perfect for an Easter dinner side dish or Easter Brunch and the leftovers are a filling snack.
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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.
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With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball. Lay out a piece of plastic wrap. Dump the dough on to the plastic wrap and press together into a disk shape. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
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Make the Pie Crust: Add the flour, salt and sugar to the work bowl of a food processor and pulse a few times to combine. Scatter the butter pieces over flour mixture, tossing to coat butter with some flour. Cut the butter into the flour with five 1-second pulses.
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Preheat the oven to 425F. For the filling: In a bowl, beat the eggs and add the ricotta and stir well. Add the cubed meats and parmesan, and stir some more. Set this bowl aside. Take the dough out of the fridge. On a lightly dusted flour surface, roll about two-thirds of it with a rolling pin.
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Ingredients For the dough: 4 cups all-purpose flour, plus more for the pan; 1 cup (2 sticks) cold unsalted butter, cut into 1/2 inch cubes, plus more for greasing the pan
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Preheat oven 350ºF/180ºC. Grease a 9in/22cm springform pan with butter or oil. Mix the flour, salt and butter until mixture is sandy in appearance. Add the eggs, one at a time, on low speed. Add a little bit of milk to help bring the dough together.
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To assemble: Butter the bottom and sides of a 9-inch spring form pan. Preheat the oven to 375 degrees F. Remove the pie dough from the refrigerator. Cut a piece of dough representing roughly 2/3 of the dough. Lightly flour your counter and use a rolling pin to roll out the dough to 1/4 inch thickness.
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Add the garlic and spinach and cook until spinach is wilted (2-3 minutes). Remove the pan from the heat and let the mixture cool. In a large bowl, combine the ricotta, eggs, shredded mozzarella, and Romano cheese. Mix until well blended. Add the cooled sausage mixture and chopped salami, and mix until well combined.
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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 tbsp of whisked eggs for egg wash.
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Italian Easter Meat Pie is a hearty, indulgent and decadent savory pie abundant with cured meats, cheeses and eggs in a buttery crust.. (prosciutto cotto), cooked Italian sausage or even turkey breast, and capicola, among others. Ask for a 1 to 2 prosciutto ends from your market if you plan on using prosciutto. It's much cheaper! Be sure.
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Cook for 10 minutes or until the meat is fully cooked. Set aside. Preheat the oven to 350℉ and spray a 9-inch spring form pan with cooking spray. Place one pie crust into the spring form pan. Press the crust into the pan so that it is snug to the bottom and sides. Layer the prosciutto along the bottom of the pie crust.
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Pulse the flour, butter, and salt into a food processor until the mixture turns to a rough sand-like texture. Add the egg and pulse 3 or 4 times until the pastry comes together. Transfer onto a worktop, and gently bring together into a ball. Wrap and put in the fridge to rest for at least 30 minutes.
