Easter Meat & Cheese Pie

The traditional Italian American version of this Easter Ham Pie was something of a “must have” in our house growing up. In fact I can distinctly remember it being my job every year to dice up all the meats in cheese in preparation of the making of it. For Italian and many Italian-American catholics it was often a dish served to break the fast on Easter morning while waiting for the main meal later in the day. For many years my mom would make it and send me mine here in California until I started to make it for myself and our friends here. It goes by several names, such as “Pizza Rustica”, “Pizza Gaina”  and seems that the variations on the name is as abundant as the variations on the dough type; from crisp, flaky, savory pie to doughy pizza style and assorted filling options. Below is my take on this holiday tradition. At the bottom of the page you can some some of the images from the last batches to help frame the instructions

Italian Easter Meat & Cheese Pie

Ingredients for the Dough

• 1/8- 1/4 tsp ground pepper (or more to taste for dough)

• 6 large eggs

• 3/4 cup shortening (I use Crisco brand)

• 4 1/2 cups all purpose flour

• 1 tsp salt

• 1- 2 tsp good grated cheese (I general use parmesan)

• 2 tbsp ice water (as needed)

Note: This dough recipe can be doubled. This recipe will make 1 - 9’ in springform pan pie, 1 - 8’ inch foil round pan and 1 - 8’ in loaf pan with filling left over.

Ingredients for the Filling

Hint: When buying your meats and cheese - you will save time by asking the deli to slice it in 1/4’ slices for you.

Notes

• Depending on where you live - some of these meats won’t be as available. Its totally fine to switch out for your favorites

• The filling for this recipe will make several 9’ inch pies (in a springform pan) or 4-5 8’ in foil round pans. depending on how much you fill them. I also like to use foil loaf pans.

• I often make the first batch of dough, knowing I will have leftover filling. Then a few days later make another batch for the freezer

• 1/4 lb Pepperoni (Use the traditional sticks not the larger slicing one.)

• 1/4 lb Prosciutto

• 11/4 lb HOT Capicola or Hot Sopressata

• 1/4 lb Hard Peppered Salami

• 1/4 lb Genoa Salami

• 1/4 Boneless boiled or Smoked Ham

• 1/4 lb Procuittini (You can substitute this with any other pepper coated ham they have)

• 1/4 lb Abbruzese ( or Dry Coppa)

• 12 oz Basket Cheese (optional)

• 1/2 lb Provolone (Other recipes use Ricotta Salatto etc.)

• 6-12  Large Eggs

• Salt & Pepper 1/8 tsp of each

Preparation

Cut all the meats and cheeses into small cubes. 1/4 to a 1/2 inch mix. You can do this several days before in resealable bags or containers.

Making the Dough

• You can make the dough several ways.

  1. My usual method is in a large flat bowl (or on your counter if you have the room)- sift together flour and salt. Add ground pepper and grated cheese. This also works in a stand mixer with the paddle attachment.

  2. If you use a food processor – its super fast and the dough will be softer. A few tips include dice up the shortening and don’t over mix.

• Add in the shortening and work in quickly. Use a pastry cutter if you have one.

• Crack and break up the eggs. Add the eggs to the flour mixture and mix, adding up to 2 tablespoons of iced water as needed to bring the dough together.

• Dump it on the counter and knead it until it comes together and form into a ball. DO NOT OVER WORK. Wrap in plastic or cover until ready to use.

• You have two options now:

  • You can divide the dough in 4, shape into discs and wrap and chill for 30 min or overnight  or

  • Divide the dough and roll out and fit into your pans, pressing up the sides. Cut off at any extra to save as decoration on the top.

For the filling (wet mix first)

1. Crack and whisk the remaining eggs

2. Add pepper, grated cheese

3. You can add 1-2 tablespoons of the Basket cheese and gentle loosen it into the batter. This will add some moisture when cooking.

Assembling the Pie

1. Roll out the dough, large enough to extend beyond your pan several inches as you will want the sides to hang over. You want it thin enough to be flexible

2. Using either a 9in spring form pan (or an 8 inch one will do – but use less of everything) or simple foil cake or loaf pans

3. Lay the dough in the pan and gently press into place and make sure all the corners and sides and flattened smooth.

4. Sprinkle some grated cheese ( about a tablespoon) on the dough at the bottom of the pan.

5. Place 2 cups (for foil pans) or 3 1/2 – 4 cups (for spring form pan) of meat and cheese mix in each prepared pan and spread it out. It should be no more than 3/4 of the way up the sides.

6. Pour the wet batter over the meat and cheese. Using the back of a wooden spoon gently mix in.

   Hint - By volume, the foil pans take about 6-7 eggs worth of the batter and the springform will take up to 12 – 13 eggs depending on the size eggs you use.

   Essentially you want to barely cover the meat mixture.

7. Take the leftover dough and add any decorative topping you want (i.e. a cross hatch or cut out shapes)

8. Brush with an egg or cream wash

9. Sprinkle with more grated cheese

10. Bake in a preheated oven*

11. When they are a golden brown and a toothpick comes out clean

12. take them out of the over and let them cool on a rack, in the pan until cool to the touch

13. Then remove them from the pan and let finish cooling on the rack (remember they will still be hot inside)

14. You can serve these warm, room temp or cold. Once fully cooked - wrap in plastic wrap then foil to keep. They freeze great!

Notes:

If you use a springform pan – be sure and give it a foil “condom” in case it leaks

*Baking Times

My mom prefers to use 350 degrees for 60 – 75 minutes or until the toothpick comes out dry for the foil pans (my oven was dead on at 60 minutes. (For the larger springform – plan for another 20 min).

I also liked this version technique – preheat the oven to 425 and bake for 9 minutes, then reduce heat for 1 hour (and and up to an additional 20 minutes for larger pans).