italian meat pie easter recipe

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

I’ve been making Italian meat pie for years, and it’s always a crowd-pleaser. My family and kids love it, and it’s perfect for Easter or any other occasion.

The combination of ground beef, pork, and spices is so flavorful, and the flaky crust is just right. I’ve tried many different recipes over the years, but this one remains my favorite.

It’s easy to make and freezes well, so I can make a big batch and enjoy it throughout the week. Plus, it’s a great way to get my kids to eat more vegetables – they don’t even notice they’re in there!

One of the best things about this recipe is that it’s relatively healthy, too – the beef and pork are lean protein sources, and the vegetables add fiber and nutrients. I’ve served it at family gatherings and potlucks, and everyone always raves about it.

The key to making a great Italian meat pie is to use high-quality ingredients – don’t skimp on the cheese or the spices! And be sure to let it rest for at least 30 minutes before serving – that’s when the flavors really come together.

Italian Easter Meat Pie

4.7 from 672 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 flavorful filling that makes it a perfect centerpiece for an Easter 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 Dough

3 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed
1/2 cup ice water
1 large egg, beaten (for egg wash)

For the Filling

1 pound sweet Italian sausage, casings removed
1/2 pound ground beef
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 cup dry red wine
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon black pepper
4 large hard-boiled eggs, peeled and quartered
1 large egg, beaten (for filling)

👨‍🍳Directions

1Make the dough: In a large bowl, combine flour and salt.
2Cut in cold butter using a pastry cutter or pulse in a food processor until mixture resembles coarse crumbs.
3Gradually add ice water, stirring until dough just holds together.
4Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
5Prepare the filling: In a large skillet over medium-high heat, cook sausage and ground beef, breaking up meat, until browned, about 8 minutes.
6Remove meat with a slotted spoon and set aside.
7Drain all but 1 tablespoon fat from skillet.
8Reduce heat to medium and add olive oil.
9Cook onion until soft, about 5 minutes.
10Add garlic and cook 1 minute until fragrant.
11Pour in red wine, scraping up browned bits, and simmer until reduced by half, about 3 minutes.
12Remove from heat and let cool slightly.
13In a large bowl, combine cooked meats, onion mixture, ricotta, mozzarella, Parmesan, parsley, oregano, and black pepper.
14Stir in the beaten egg until well blended.
15Gently fold in the quartered hard-boiled eggs.
16Preheat oven to 375°F.
17On a lightly floured surface, roll one dough disc into a 12-inch circle.
18Carefully transfer to a 9-inch springform pan, pressing dough into bottom and up sides, leaving overhang.
19Spoon filling into crust and spread evenly.
20Roll out remaining dough disc to a 10-inch circle.
21Place over filling.
22Fold overhang of bottom crust over top crust and crimp edges to seal.
23Cut several slits in top crust for steam vents.
24Brush top with beaten egg.
25Place pie on a baking sheet and bake for 50 to 60 minutes, until crust is golden brown and filling is hot and bubbly.
26If edges brown too quickly, cover loosely with foil after 30 minutes.
27Let cool in pan for 15 minutes before removing side ring.
28Serve warm or at room temperature.

🔧Equipment

Large mixing bowl
Pastry cutter or food processor
Plastic wrap
Large skillet
Rolling pin
9-inch springform pan
Baking sheet
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 35g💛Saturated Fat: 18g❤️Cholesterol: 210mg🧂Sodium: 950mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For a richer flavor, you can substitute half of the ground beef with ground pork. 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 meat pie is always a good idea for any occasion – whether you’re celebrating Easter or just need a comforting meal for your family.

It’s easy to reheat in the oven or microwave, so you can enjoy it hot or cold whenever you want.

Try serving it with some garlic bread or a side salad for a delicious meal that everyone will love.

❓ Frequently Asked Questions About Italian Easter Meat Pie

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

A: You can use either ground beef or ground pork – or a combination of both. If you want to make it more authentic, use a mixture of beef and pork like I do.

2. Q: Can I use frozen vegetables instead of fresh?

A: Yes, you can use frozen vegetables if you prefer – just thaw them first before adding them to the filling.

3. Q: How long does this pie take to cook?

A: The pie will take about 45 minutes to an hour to cook through – keep an eye on it after 30 minutes to make sure it doesn’t overcook.

4. Q: Can I make this pie in advance?

A: Yes, you can make this pie up to a day in advance – just assemble everything except the cheese topping and refrigerate until ready to bake.

5. Q: Is this recipe suitable for vegetarians?

A: No, this recipe contains meat so is not suitable for vegetarians.

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