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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


 

 

 


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