A tradition I grew up with was having a Meat Pie at Easter time. Mom made them every single year but when I moved away I needed to learn to make it on my own for my family if I still wanted to have it. It took me years to get things right as when I asked I was only told what was in it and not how to actually make it. This version uses thin deli meats cut up and not chunks and its way better this way. Give it a try and let me know what you think.
Ingredients
4 pounds Ricotta Cheese
1 Pound Mozzarella
1 ½ Cups Grated Pecorino Romano
5 Eggs
¾ Pound Pepperoni
¾ Pound Genova Salami
¾ Pound Ham Capicola
Preparations
Prep 1: Preheat the oven to 350 degrees.
Prep 2: Chop your 3 meats.
Prep 3: Shred Mozzarella
Prep 4: In two 8×10 pans place your pastry dough. You can learn to make it yourself but to be honest that is a bit of a nightmare. I used pre made Pillsbury.
Directions
Step 1: In a large bowl add 4 pounds of ricotta cheese, 1 pound of mozzarella cheese, 1 ½ cups of pecorino Romano cheese, 5 eggs, all three meats and stir very well. Take your time as you will want this to be well mixed.
Step 2: Spread your mixture evenly in both prepared trays with your pastry dough.
Step 3: Place more pastry dough on top and pinch around the entire thing around the edges. Cut 3 slices into the top dough to help it vent and cook properly.
Step 4: Place trays in the oven and cook for an hour and a half until golden brown.
Step 5: Once it is done remove from the oven and let cool for at least 3 hours before putting it in the refrigerator.
Step 6: Refrigerate the pie overnight.
Serve!
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