Italian
Meat Pie
Makes
6 Pies
Meat
Pie Dough
|
2
eggs
|
2
lbs flour
|
|
1
pks dry yeast
|
2
cups milk
|
|
¼
c warm water
|
4
Tbsp Sugar
|
|
2
tsp salt
|
6
Tbsp melted shortening
|
Disolve
yeast in warm water. Heat milk to just
scalding. Add shorting and sugar and
allow to cool. Add to yeast with salt
and eggs. Mix. Add flour to form a smooth dough. Knead 10 minutes. Place in greased bowl and turn to grease
top. Cover and let rise until double in
bulk. Beat down and let rise again. Divide into 6 pieces . Note: I use purchased dough.
Meat
Filling
5
lbs pork cut into one inch pieces or partially cooked italian sausage
1
lb of cut up cheese (mozzarella, swiss, provolone) or pastrami, procuitto, hot
ham, capacolla
3
lbs of onions partially fried with salt pepper and garlic (optional).
Cheese
Mixture
3
lbs ricotta cheese
3
eggs
3
Tbsp water
Salt
and pepper
Mix
together and set aside.
Hard
boil, peel and cut in half 24 eggs.(optional)
Mix
meat, onion and cheese mixture together
Roll
a piece of the dough out to the size of a large pizza. Put the filling on half of the dough. Put about 8 egg halfs on top of filling. Cover with other half of dough and seal the
edges. Brush the top of the pie with a
beaten egg mixed with a few tablespoons of brewed tea. Sprinkle with granulated sugar. Pierce with a
fork to let out air as it bakes. Bake in
a preheated 425d oven for 35 minutes.
