Ms. Mofet's Pizzagaina (Italian Easter Meat Pie)

[msmofet]

Pizzagaina (Italian Easter Meat Pie)

For 1 Deep Dish Pie or 8 Mini 5" Pies:

2 lg. raw eggs - beaten
1 (15 oz.) ricotta
1 C. Parmesan Reggiano & Pecorino Romano cheeses
Salt to taste
Fresh ground black pepper to taste
1/3 lb. (thick sliced - 1/8") Dilusso Genoa salami - diced small
1/3 lb. (thick sliced - 1/8") Imported ham - diced small
1/3 lb. (thick sliced - 1/8") Pepperoni - diced small
(1/4 lb. (thick sliced - 1/8") Hot Capicola - diced small - Optional)
12 oz. Mozzarella - cubed small and tossed with flour
2 lg. hard boiled eggs - cubed

(Homemade or Store bought) -
1 Large pie: Pastry dough for a 1 (2 crust) pie
8 Mini Pies: Pastry dough for 2 (2 crust) pies

Egg wash (1 egg scrambled with sm. amount water)

Preheat oven to 425°F.
Add 2 eggs to a large bowl and scramble.
Add ricotta, Parmesan Reggiano & Pecorino Romano cheeses, salt and pepper to bowl, mix well.
Add meats and mozzarella to bow, mix well.
Gently stir in hard boiled eggs.

For 1 Large Pie

Line pie plate with 1 piece of crust and brush bottom, sides and edge of crust with egg wash.
Fill pie with meat and cheese filling.
Top with dough and flute edges.
Make a vent hole in middle of top dough on each pie.
Brush top and edges of each pie with egg wash.

For 8 Mini Pies

Divide each pie crust into quarters.
Line each pie plate with 1 piece of crust and brush bottom, sides and edge of crust with egg wash.
Fill each with meat and cheese filling.
Top with dough and flute edges.
Make a vent hole in middle of top dough on each pie.
Brush top and edges of each pie with egg wash.

Place pie/s on sheet pan (to catch drips).
Bake for 20 - 30 minutes or until golden brown (internal temperature ≈175°F).
Cool completely on rack then refrigerate.

Large Pie










Mini Pies

 

[msmofet]

CORRECTION:

For 1 Large Pie

Bake for 1 hour or until top and bottom crusts are golden brown
(Internal temperature ≈175°F)

 

[msmofet]

Bump for KGirl.