Mom's Easter Meat Pie

Not sure what to write for this post. It is an annual tradition. Mom's recipe

Eleanor Lombardi's Pizzagaina- (this recipe is for 5 regular-sized pies)

Ingredients-

2 1/2 pounds baked ham, diced

1 1'/2 pounds pepperoni, skinned, diced, and boiled, drained (boiling removes excess grease)

2 pounds sweet sausage, fully cooked, drained

2 pounds basket of cheese, diced

15 eggs

Method-

Mix all ingredients.

Roll out a quarter of the dough.

Place the crust in the pie dish. Use a pie dish with handles if you have one. You will want to check the bottom of the pie to see if it is browned. 

Add enough of the meat and cheese mixture so you have a nice amount of the filling.

Break and mix 3 eggs (each pie requires 3 eggs) and pour over the top of the meat.

Roll out another ball of the dough. Place on top of the meat. Crimp edges. Cut 3 slits in crust.

Bake 350˚degrees for 45 to 50 minutes. (I baked mine for at least an hour and 15 minutes). Baking time will depend on how many pies you have in the oven.

Repeat this for the second pie.

The crust recipe is only for 2 pies. See the recipe at the bottom of this post.

When the pies are in the oven, keep an eye on overflow. The egg might spill out through the slits. It's a good idea to put some foil under the pie dishes on the lower rack. As long as the egg does not spill over your house will smell amazing. 

Pate Brisee - (this recipe is for 2 pies, top and bottom crusts)

Ingredients-

6 cups unbleached all-purpose flour


2 tsp salt

1/2 tsp. black pepper

22 Tbsp sweet butter, chilled


12 Tbsp vegetable shortening, chilled

1 cup iced water

Method-

• Sift the flour, salt, and pepper into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until the mixture is like a coarse meal.

• Sprinkle on and blend in enough ice water to make a workable dough, mixing water lightly with a fork.

• Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time.

• Scrap the smeared dough into 4 balls, Use a food scale so all the dough balls are the same size. Wrap it in plastic wrap, and refrigerate for at least 1 hour.