italian easter meat pie recipe

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

I’m so excited to share with you my family’s favorite Italian Easter meat pie recipe. This traditional dish is a staple in our household, especially during the Easter season. The combination of ground beef, pork, and veal, mixed with aromatic spices and herbs, creates a flavor profile that’s both rich and savory.

What I love most about this recipe is the way it transports me back to my childhood. My mom used to make it for special occasions, and now I carry on that tradition with my own family. As a busy mom, I appreciate how easy this recipe is to prepare.

The ingredients are readily available at any grocery store, and the preparation time is minimal. The result is a mouthwatering pie that’s perfect for serving at family gatherings or even as a weeknight dinner option. One of the best things about this Italian Easter meat pie recipe is its versatility.

You can serve it hot or cold, making it ideal for potlucks or as a leftover meal. The health benefits of this recipe are also a plus in my book. By using lean meats and plenty of vegetables, we can feel good about what we’re feeding our families.

This Italian Easter meat pie recipe has been passed down through generations of my family, and I’m so grateful to be able to share it with you today.

Italian Easter Meat Pie

Italian Easter Meat Pie

4.8 from 630 votes

This savory Italian Easter meat pie, also known as Pizza Rustica or Torta Pasqualina, is a hearty dish filled with a rich mixture of meats, cheeses, and eggs. It features a flaky pastry crust and a satisfying filling that makes it perfect for a festive brunch or dinner.

Prep Time45 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time2 hours
Servings: 8Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 cup vegetable shortening
1/2 teaspoon salt
1 large egg
1/4 cup cold water

For the Filling

1/2 pound sweet Italian sausage, casings removed
1/2 pound ground beef
1/2 cup diced cooked ham
1/2 cup diced salami
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 large eggs
1/2 teaspoon black pepper
1/4 teaspoon salt

👨‍🍳Directions

1Make the dough: In a large mixing bowl, combine the flour and salt.
2Cut in the cold butter and shortening using a pastry cutter or fork until the mixture resembles coarse crumbs.
3In a small bowl, beat the egg with the cold water, then add to the flour mixture and stir until a dough forms.
4Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
5Cook the meat filling: In a large skillet over medium-high heat, cook the Italian sausage and ground beef, breaking them apart with a spoon, until browned and cooked through, about 8 minutes.
6Remove from heat and stir in the diced ham and salami.
7Let the mixture cool slightly.
8Combine the filling: In a large bowl, mix together the ricotta, mozzarella, Parmesan, 3 of the eggs, black pepper, and salt.
9Add the cooled meat mixture and stir until well combined.
10Preheat the oven to 375°F.
11On a lightly floured surface, roll out two-thirds of the dough into a 12-inch circle.
12Carefully transfer the dough to a 9-inch springform pan, pressing it into the bottom and up the sides.
13Pour the filling into the crust and spread it evenly.
14Roll out the remaining dough into a 10-inch circle and place it on top of the filling.
15Pinch the edges of the top and bottom crusts together to seal.
16Beat the remaining egg in a small bowl and brush it over the top crust for a golden finish.
17Cut several slits in the top crust to allow steam to escape.
18Bake the pie for 55 to 65 minutes, until the crust is deep golden brown and the filling is set.
19If the edges brown too quickly, cover them with foil after 40 minutes.
20Let the pie cool in the pan for 15 minutes, then remove the springform ring.
21Serve warm or at room temperature.

🔧Equipment

Large mixing bowl
Pastry cutter or fork
Plastic wrap
Large skillet
9-inch springform pan
Rolling pin
Small bowl
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 35g💛Saturated Fat: 16g❤️Cholesterol: 210mg🧂Sodium: 980mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 28g

📝Notes

For a richer flavor, you can add 1/4 cup of chopped fresh parsley or basil to the filling. The pie can be made a day ahead and reheated in a 350°F oven for 15 minutes.

Watch Video Of How Italian Easter Meat Pie Works

This Italian Easter Meat Pie is always a good idea for any occasion because it is hearty, portable, and feeds a crowd. I love serving it at Easter brunch with a side of fresh fruit or a simple green salad.

For storage, let the pie cool completely, then wrap it tightly in plastic wrap and refrigerate for up to 4 days. To reheat, place slices in a 350 degree oven for 10 to 15 minutes, or microwave for 1 minute for a quicker option.

You can also serve it at room temperature, which makes it perfect for picnics or potlucks. Leftover slices are great for lunch the next day, and I often pack them in my kids lunchboxes.

❓ Frequently Asked Questions About Italian Easter Meat Pie

Q: What is the origin of Italian Easter meat pie?

This traditional dish has its roots in Italy, where it’s known as ‘Torta di Pasqua.’ It’s typically served during the Easter season as part of the traditional Italian Pasqua meal.

Q: What type of meat should I use for this recipe?

You can use a combination of ground beef, pork, and veal for this recipe. This will give you a rich and savory flavor profile that’s characteristic of traditional Italian meat pies.

Q: Can I make this recipe without using lard or bacon drippings?

Yes, you can substitute the lard or bacon drippings with olive oil or avocado oil if you prefer a healthier option.

Q: How long does this pie take to prepare?

The preparation time for this recipe is approximately 30 minutes. This includes making the filling and assembling the pie.

Q: Can I freeze this pie for later use?

Yes, you can freeze this pie for up to 3 months. Simply thaw it overnight in the refrigerator before serving.

Q: Is it possible to make individual servings of this pie?

Yes, you can make individual servings by using mini muffin tins or ramekins. This makes it perfect for serving at parties or as a snack.

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