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Old 09-22-2019, 05:49 PM   #1
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Ms. Mofet's Pizzagaina (Italian Easter Meat Pie)

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 425F.
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 ≈175F).
Cool completely on rack then refrigerate.

Large Pie


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Mini Pies

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Old 09-22-2019, 08:24 PM   #2
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CORRECTION:

For 1 Large Pie

Bake for 1 hour or until top and bottom crusts are golden brown
(Internal temperature ≈175F)
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Ms. Mofet's Pizzagaina (Italian Easter Meat Pie) [B][U]Pizzagaina (Italian Easter Meat Pie)[/U][/B] [U]For 1 Deep Dish Pie or 8 Mini 5" Pies:[/U] 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 425F. 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. [U]For 1 Large Pie[/U] 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. [U]For 8 Mini Pies[/U] 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 ≈175F). Cool completely on rack then refrigerate. Large Pie [ATTACH]36777[/ATTACH] [ATTACH]36778[/ATTACH] [ATTACH]36779[/ATTACH] [ATTACH]36780[/ATTACH] Mini Pies [ATTACH]36781[/ATTACH] [ATTACH]36782[/ATTACH] [ATTACH]36783[/ATTACH] 3 stars 1 reviews
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