easter meat pie italian recipe

Written ByJenny Smyth Posted on
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The Best easter meat pie italian recipe

I’m excited to share with you my family’s favorite Easter meat pie Italian recipe. This dish is a staple in our household, especially during the Easter season. It’s a traditional Italian recipe that’s been passed down through generations, and I’ve adapted it to suit our tastes.

The combination of ground beef, pork, and vegetables, all wrapped in a flaky pastry crust, is simply irresistible. My kids love helping me prepare the filling, and they can’t get enough of the finished product. It’s a hearty meal that’s perfect for a family gathering or just a regular weeknight dinner.

Plus, it’s relatively easy to make and can be prepared ahead of time, making it a great option for busy households. One of the best things about this recipe is its versatility – you can serve it as a main course or as a side dish. The key to making this recipe successful is to use high-quality ingredients and to not overfill the pastry crust, so it doesn’t become too soggy.

I’ve found that using a combination of ground meats gives the best flavor and texture. You can also customize the recipe by adding your favorite herbs or spices to the filling. Another advantage of this recipe is that it freezes well, so you can make a large batch and store it for later use.

When reheating, I recommend serving it with some crusty bread or garlic knots on the side. Overall, this Easter meat pie Italian recipe is a classic that never goes out of style – it’s comforting, satisfying, and sure to please even the pickiest eaters in your family.

Italian Easter Meat Pie

4.8 from 1607 votes

This Italian Easter Meat Pie, also known as Pizza Rustica or Torta Pasqualina, is a savory pie filled with a rich mixture of meats, cheeses, and eggs. It is a traditional Easter dish that is hearty and flavorful, perfect for a festive brunch or dinner.

Prep Time30 mins
Cook Time1 hour
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 8Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Pastry

3 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed
1 large egg
1/4 cup cold water

For the Filling

1 pound sweet Italian sausage, casings removed
1/2 pound salami, diced
1/2 pound provolone cheese, diced
1/2 pound fresh mozzarella, diced
1 cup ricotta cheese
6 large eggs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper

👨‍🍳Directions

1Prepare the pastry: In a large bowl, combine flour and salt.
2Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3Add the egg and cold water, mixing until the dough comes together.
4Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5Make the filling: In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through, about 8 minutes.
6Remove from heat and let cool slightly.
7In a large bowl, combine the cooked sausage, salami, provolone, mozzarella, ricotta, 5 of the eggs (reserve 1 for egg wash), Parmesan, parsley, and pepper.
8Mix until well combined.
9Preheat oven to 375°F.
10On a lightly floured surface, roll out one disk of dough to a 12-inch circle.
11Carefully transfer the dough to a 9-inch springform pan, pressing it into the bottom and up the sides.
12Pour the filling into the crust and spread evenly.
13Roll out the second disk of dough to a 10-inch circle and place it over the filling.
14Crimp the edges to seal.
15Beat the remaining egg with a tablespoon of water and brush over the top crust.
16Cut several small slits in the top to allow steam to escape.
17Bake for 50 to 60 minutes, until the crust is golden brown and the filling is set.
18If the crust browns too quickly, tent with foil.
19Let the pie cool in the pan for 15 minutes, then remove the springform ring.
20Serve warm or at room temperature.

🔧Equipment

Large mixing bowl
Pastry cutter or food processor
9-inch springform pan
Rolling pin
Large skillet
Mixing bowls
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 38g💛Saturated Fat: 20g❤️Cholesterol: 230mg🧂Sodium: 1200mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 28g

📝Notes

This pie can be made a day ahead and refrigerated. Reheat in a 350°F oven for 15 minutes before serving. For a lighter version, you can use turkey sausage and reduced-fat cheeses.

Watch Video Of How Italian Easter Meat Pie Works

This Easter meat pie Italian recipe is always a hit with my family – they love helping me prepare it and devouring every last bite! One of my favorite things about this recipe is that it makes perfect leftovers for future meals – simply reheat it in the oven until hot and bubbly.

When storing leftovers, be sure to keep them refrigerated at 40°F (4°C) or below within two hours of cooking. For longer storage, consider freezing individual portions in airtight containers or freezer bags for up to three months.

❓ Frequently Asked Questions About Italian Easter Meat Pie

Q: What type of meat should I use for the filling?

In this recipe, we recommend using a combination of ground beef and pork for the best flavor and texture. You can adjust the ratio of beef to pork according to your preference.

Q: Can I make this recipe vegetarian?

Unfortunately, no – this recipe relies heavily on ground meats for its signature flavor and texture.

Q: How do I prevent the pastry crust from becoming too soggy?

To avoid overfilling the pastry crust, make sure to leave some room between the filling and the top crust. You can also brush the top crust with an egg wash or melted butter to help prevent sogginess.

Q: Can I freeze this recipe?

Yes – this recipe freezes beautifully! Simply thaw it overnight in the refrigerator before reheating.

Q: What are some good accompaniments to serve with this dish?

This dish pairs perfectly with garlic knots or crusty bread on the side. You can also consider serving it with a simple green salad or roasted vegetables for added nutrition and color.

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