Traditional Italian Easter Meat Pie
Ingredients
Filling
- 1 pound Muenster cheese, sliced
- 1 pound Genoa salami, sliced
- 1/2 pound ham, sliced or cubed
- 1 tablespoon whole peppercorns
- 1/2 cup Romano cheese
- 10 eggs
- Fresh parsley
Crust
- 3 cups all-purpose flour
- 2 eggs
- 1/2 cup water
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon baking powder
Instructions
Filling
- Beat eggs, Romano cheese and pepper; stir in parsley. Set aside.
Crust
- Make circle with flour and salt. Add eggs, oil and water and knead. Make 2 rolls like pie crust. Place 1 crust on bottom of dripping pan (9 x 13 x 2 inches) and up side of pan.
- Make layers of salami, cheese, pepperoni, ham, etc., until you end with ham. Pour half the egg mixture in center, then pour the rest.
- When done, place other crust on top.
- Beat 1 egg; spread on crust on top. Pinch with fork to seal edges.
- Bake at 325 degrees F for 1 hour.
