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Easter Meat Pie




Source of Recipe


Marla


List of Ingredients




Easter Meat Pie


3 cups all purpose flour
1 tsp. salt.
1/2 tsp. pepper
1 cup grated Romano cheese
1 cup butter, softened
7-8 Tbsp water
1/2 pound spicy sausage, thinly sliced
1/2 pound sweet sausage, thinly sliced
1/4 pound salam thinly sliced
1/4 pound prosciutto, diced
4 cups chopped tomatoes
1/4 cup chopped fresh parsley
1/2 tsp. oregano
6 hard-boiled eggs, thinly sliced
1/2 pound provolone cheese, diced



Recipe




Sift flour, salt and pepper together. Mix in 1/2 cup grated cheese.

Using pastry cutter or 2 forks, blend in butter, creasing an even,
mealy consistency. Gradually blend in the water until a large ball
of pie dough is formed. Turn the dough onto a floured baking
board and roll out to fit a large, deep baking dish. Press the crust
into your baking dish making sure you have a good amount of
dough around the edge of the dish to shape your edges. Set
aside.

Preheat oven to 350 degrees. Lightly brown sausages in a skillet
and set aside. In a mixing bowl, toss the other meats with the
rest of the grated cheese, tomatoes, parsley and oregano.

Place a layer of the sausages at the bottom of the pie shell, cover with a
layer of egg slices, a layer of the chopped meats and tomatoes, then a layer
of the Provolone cheese. Continue
layering until you have used all these ingredients, but top off the
pie with provolone cheese.

Bake the pie for approximately 45 minutes. Keep the light on in
your oven so that every once in a while you can check to see
that the cheese isn't browning and the crust isn't getting overdone.
Cool slightly before serving.

Serves 6