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Posted on: Nov 20, 2002

This recipe was originally posted in my hometown Newspaper (Lawrence, MA), back in the 70s. The original recipe was lost, but with the help of my Mother, we've recreated it here. Note; the use of frozen bread dough is original to the authentic recipe.

Cook pork and onion over low heat until meat is no longer pink. Cool. Drain spinach, add to meat and onions, with rest of the ingredients. Spread half of dough on greased cookie sheet. cover with meat mixture. Spread rest of dough over mixture. Brush with a beaten egg yolk, if desired. Bake 25 to 30

1 pound Muenster cheese, sliced 1 pound salami, (Genoa), sliced 1/2 pound ham, sliced or cubed 1 tablespoon whole peppercorns 1/2 cup Romano cheese 10 eggs Fresh parsley Beat eggs, Romano cheese and pepper; stir in parsley. Set aside. Crust 3 cups flour 2 eggs 1/2 cup water 1 teaspoon salt 1/3 cup

PIE: Brown meat and onion. Drain drippings. Add salt, pepper and seasonings. Add tomato paste. Mix well. Spread crescent rolls in ungreased pie pan. Put in meat mixture. Completely cover meat with cheese. Bake at 375 degrees for 25 to 30 minutes.

Mix bread crumbs, milk, garlic salt, and beef together. Pat evenly into a 9 inch pie plate, pressing firmly on rim. Spread tomato paste over meat mixture. Arrange mushrooms on tomato paste. Top with shredded cheese and sprinkle oregano over cheese. Complete with grated Parmesan cheese. Bake at 375
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Italian Meat Pie Recipe