italian meat pie recipes 1

Italian Meat Pie Recipes

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Are you a fan of Italian cuisine? If so, get ready to tantalize your taste buds with delicious Italian meat pie recipes. Bursting with savory flavors and packed with hearty ingredients, these recipes are sure to bring a touch of Italy to your dining table. From classic meat and cheese fillings to mouthwatering vegetable variations, these pies are perfect for any occasion. So, grab your apron and let’s get cooking!

Italian Meat Pie Recipes

Classic Italian Meat Pie

Ingredients

  • 2 lbs ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 pie crusts

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
  3. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
  4. In a mixing bowl, combine the cooked beef mixture, breadcrumbs, Parmesan cheese, parsley, oregano, salt, and pepper. Mix well.
  5. Line a 9-inch pie dish with one of the pie crusts. Pour the meat mixture into the pie crust.
  6. Cover the meat mixture with the second pie crust, crimping the edges to seal the pie.
  7. Cut a few slits on top of the pie crust to allow steam to escape during baking.
  8. Bake the pie in the preheated oven for about 45 minutes, or until the crust is golden brown and the filling is hot and bubbly.
  9. Allow the pie to cool slightly before serving.

Variations

  • For a spicier version, add some crushed red pepper flakes to the meat mixture.
  • Add some chopped sun-dried tomatoes or olives for a Mediterranean twist.
  • Replace the ground beef with ground pork or a combination of ground meat, such as beef and sausage, for added flavor.

Sicilian Sausage and Cheese Pie

Ingredients

  • 1 lb Italian sausage, casings removed
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 2 eggs
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • 2 pie crusts

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, cook the sausage over medium heat until browned. Drain any excess grease.
  3. Add the diced onion, bell pepper, and minced garlic to the skillet. Cook until the vegetables are tender.
  4. In a mixing bowl, combine the cooked sausage mixture, ricotta cheese, mozzarella cheese, Pecorino Romano cheese, eggs, basil, oregano, salt, and pepper. Mix well.
  5. Line a 9-inch pie dish with one of the pie crusts. Pour the sausage and cheese mixture into the pie crust.
  6. Cover the filling with the second pie crust, crimping the edges to seal the pie.
  7. Cut a few slits on top of the pie crust.
  8. Bake the pie in the preheated oven for about 45 minutes, or until the crust is golden brown and the filling is hot and bubbly.
  9. Allow the pie to cool slightly before serving.

Tips

  • Feel free to use a combination of different cheeses, such as provolone or cheddar, for a unique flavor profile.
  • Add some chopped fresh basil or parsley to the sausage and cheese mixture for an extra burst of freshness.
  • Serve the pie with a side of marinara sauce for dipping.

Neapolitan Easter Pie

Ingredients

  • 1 lb ricotta cheese
  • 4 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
  • 1/2 cup diced cured ham
  • 1/4 cup diced salami
  • 1/4 cup diced provolone cheese
  • 1/4 cup diced mortadella
  • Salt and pepper to taste
  • 2 pie crusts
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Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a mixing bowl, combine the ricotta cheese, eggs, Parmesan cheese, parsley, diced ham, salami, provolone cheese, mortadella, salt, and pepper. Mix well.
  3. Line a 9-inch pie dish with one of the pie crusts. Pour the ricotta cheese mixture into the pie crust.
  4. Cover the filling with the second pie crust, crimping the edges to seal the pie.
  5. Cut a few slits on top of the pie crust.
  6. Bake the pie in the preheated oven for about 45 minutes, or until the crust is golden brown and the filling is set.
  7. Allow the pie to cool slightly before serving.

Serving Suggestions

  • Serve the Neapolitan Easter Pie as a traditional Easter dish.
  • Pair it with a fresh salad or steamed vegetables for a complete meal.
  • Enjoy it cold or at room temperature as a delicious picnic or party food.

Calabrese Lamb and Potato Pie

Ingredients

  • 1 lb ground lamb
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 potatoes, peeled and diced
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 pie crusts

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, cook the ground lamb over medium heat until browned. Drain any excess grease.
  3. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent.
  4. Add the diced potatoes and tomatoes to the skillet. Cook until the potatoes are tender.
  5. Stir in the chopped mint, parsley, oregano, salt, and pepper. Mix well.
  6. Line a 9-inch pie dish with one of the pie crusts. Pour the lamb and potato mixture into the pie crust.
  7. Cover the filling with the second pie crust, crimping the edges to seal the pie.
  8. Cut a few slits on top of the pie crust.
  9. Bake the pie in the preheated oven for about 45 minutes, or until the crust is golden brown and the filling is hot and bubbly.
  10. Allow the pie to cool slightly before serving.

Serving Tips

  • Serve the Calabrese Lamb and Potato Pie with a side of tzatziki sauce for a refreshing flavor contrast.
  • Pair it with a simple green salad or roasted vegetables for a balanced meal.
  • Enjoy the pie as a comforting dish on a chilly evening.

Italian Meat Pie Recipes

Tuscan Torta di Carnevale

Ingredients

  • 1 lb Italian sausage, casings removed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 cups baby spinach, chopped
  • 1/2 cup diced roasted red peppers
  • 1/4 cup chopped black olives
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 eggs, beaten
  • 2 pie crusts

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, cook the Italian sausage over medium heat until browned. Drain any excess grease.
  3. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent.
  4. Stir in the chopped baby spinach, roasted red peppers, black olives, Parmesan cheese, and parsley. Cook until the spinach wilts.
  5. In a separate bowl, beat the eggs. Pour the beaten eggs over the sausage and vegetable mixture in the skillet. Mix well.
  6. Line a 9-inch pie dish with one of the pie crusts. Pour the sausage and vegetable mixture into the pie crust.
  7. Cover the filling with the second pie crust, crimping the edges to seal the pie.
  8. Cut a few slits on top of the pie crust.
  9. Bake the pie in the preheated oven for about 45 minutes, or until the crust is golden brown and the filling is set.
  10. Allow the pie to cool slightly before serving.

Decoration Ideas

  • Sprinkle some extra grated Parmesan cheese on top of the pie before baking for an extra cheesy crust.
  • Top the pie with a lattice crust made from strips of the second pie crust for a decorative touch.
  • Garnish the finished pie with fresh parsley or basil leaves for a pop of color.
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Ligurian Veal and Mushroom Pie

Ingredients

  • 1 lb ground veal
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1/2 cup diced canned tomatoes
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 pie crusts

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, cook the ground veal over medium heat until browned. Drain any excess grease.
  3. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent.
  4. Add the sliced mushrooms to the skillet. Cook until the mushrooms are tender.
  5. Stir in the diced tomatoes, basil, parsley, thyme, salt, and pepper. Mix well.
  6. Line a 9-inch pie dish with one of the pie crusts. Pour the veal and mushroom mixture into the pie crust.
  7. Cover the filling with the second pie crust, crimping the edges to seal the pie.
  8. Cut a few slits on top of the pie crust.
  9. Bake the pie in the preheated oven for about 45 minutes, or until the crust is golden brown and the filling is hot and bubbly.
  10. Allow the pie to cool slightly before serving.

Serving Suggestions

  • Serve the Ligurian Veal and Mushroom Pie with a side of mixed greens or a simple arugula salad for a light and refreshing meal.
  • Pair it with a glass of red wine, such as Sangiovese or Barbera, to complement the flavors of the pie.
  • Enjoy leftovers for lunch the next day, as the flavors tend to develop and intensify overnight.

Venetian Pork and Apple Pie

Ingredients

  • 2 lbs pork tenderloin, diced
  • 2 apples, peeled, cored, and diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh sage
  • 1/4 cup chopped fresh thyme
  • 1/4 cup chopped fresh parsley
  • 1 tsp ground cinnamon
  • Salt and pepper to taste
  • 2 pie crusts

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, cook the diced pork tenderloin over medium heat until browned. Drain any excess grease.
  3. Add the diced apples, onion, and minced garlic to the skillet. Cook until the apples and onion are tender.
  4. Stir in the chopped sage, thyme, parsley, cinnamon, salt, and pepper. Mix well.
  5. Line a 9-inch pie dish with one of the pie crusts. Pour the pork and apple mixture into the pie crust.
  6. Cover the filling with the second pie crust, crimping the edges to seal the pie.
  7. Cut a few slits on top of the pie crust.
  8. Bake the pie in the preheated oven for about 45 minutes, or until the crust is golden brown and the filling is hot and bubbly.
  9. Allow the pie to cool slightly before serving.

Serving Tips

  • Serve the Venetian Pork and Apple Pie with a side of roasted sweet potatoes or mashed potatoes for a comforting meal.
  • Drizzle some honey over the pie before serving for a touch of sweetness.
  • Pair it with a crisp and refreshing salad, such as arugula with lemon vinaigrette, to cut through the richness of the pie.

Piedmontese Beef and Potato Pie

Ingredients

  • 2 lbs beef chuck roast, cubed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 potatoes, peeled and diced
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh rosemary
  • 1/4 cup chopped fresh thyme
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 pie crusts

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, cook the cubed beef chuck roast over medium heat until browned. Drain any excess grease.
  3. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent.
  4. Add the diced carrots and potatoes to the skillet. Cook until the vegetables start to soften.
  5. Stir in the diced tomatoes, rosemary, thyme, paprika, salt, and pepper. Mix well.
  6. Line a 9-inch pie dish with one of the pie crusts. Pour the beef and potato mixture into the pie crust.
  7. Cover the filling with the second pie crust, crimping the edges to seal the pie.
  8. Cut a few slits on top of the pie crust.
  9. Bake the pie in the preheated oven for about 45 minutes, or until the crust is golden brown and the filling is hot and bubbly.
  10. Allow the pie to cool slightly before serving.
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Variations

  • For a richer flavor, add a splash of red wine or beef broth to the beef and potato mixture.
  • Garnish the finished pie with some chopped fresh parsley or chives for a pop of freshness.
  • Serve the pie with a dollop of sour cream or horseradish sauce for added tanginess.

Roman Aperitivo Meat Pie

Ingredients

  • 1 lb ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup diced canned tomatoes
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 pie crusts

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
  3. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent.
  4. Stir in the diced tomatoes, basil, parsley, Parmesan cheese, oregano, salt, and pepper. Mix well.
  5. Line a 9-inch pie dish with one of the pie crusts. Pour the beef mixture into the pie crust.
  6. Cover the filling with the second pie crust, crimping the edges to seal the pie.
  7. Cut a few slits on top of the pie crust.
  8. Bake the pie in the preheated oven for about 45 minutes, or until the crust is golden brown and the filling is hot and bubbly.
  9. Allow the pie to cool slightly before serving.

Serving Suggestions

  • Serve the Roman Aperitivo Meat Pie as a delicious appetizer or snack for a gathering or party.
  • Cut the pie into smaller pieces and serve with toothpicks for easy finger food.
  • Enjoy it warm or at room temperature alongside your favorite Italian aperitivo drink, such as Aperol Spritz or Negroni.

Italian Meat Hand Pies

Ingredients

  • 1 lb ground Italian sausage
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 packages refrigerated pie crusts

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, cook the Italian sausage over medium heat until browned. Drain any excess grease.
  3. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent.
  4. Stir in the diced tomatoes, basil, parsley, Parmesan cheese, oregano, salt, and pepper. Mix well.
  5. On a lightly floured surface, roll out the refrigerated pie crusts.
  6. Cut out circles from the pie crusts, approximately 4 to 5 inches in diameter.
  7. Place a spoonful of the meat mixture onto one half of each circle.
  8. Fold the other half of the circle over the filling, forming a semi-circle shape.
  9. Press the edges of the dough together to seal the hand pies.
  10. Place the hand pies on a baking sheet lined with parchment paper.
  11. Bake in the preheated oven for about 20 minutes, or until the crust is golden brown and the filling is hot.
  12. Allow the hand pies to cool slightly before serving.

Freezing Tips

  • If you want to freeze the hand pies for future use, assemble the hand pies but do not bake them.
  • Place the unbaked hand pies on a baking sheet lined with parchment paper, making sure they are not touching each other.
  • Place the baking sheet with the hand pies in the freezer for a few hours, until the hand pies are frozen solid.
  • Once frozen, transfer the hand pies to a freezer-safe container or resealable plastic bags.
  • The hand pies can be stored in the freezer for up to 3 months.
  • When ready to bake, preheat the oven to 375°F (190°C) and bake the frozen hand pies for about 25-30 minutes, or until the crust is golden brown and the filling is hot.

In conclusion, Italian meat pies offer a delicious and savory option for any meal or occasion. From the classic Italian meat pie to regional variations like Sicilian sausage and cheese pie to hand pies that can be enjoyed on the go, there is a meat pie recipe to suit every taste. Whether you prefer beef, pork, lamb, or a combination of meats, these pies are sure to satisfy your cravings for Italian comfort food. So gather the ingredients, follow the instructions, and get ready to savor the flavors of Italy with these wonderful meat pie recipes.