Italian-Canadian Meat Pie Popular Recipes

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Italian-Canadian Meat Pie

"This pie appears each Christmas at my circle of relatives's gatherings and has for several generations. It may be very dense, rich, and oh, so exact! Cut the completed pie into one-inch portions to function an appetizer, as opposed to as an entree. Substitute sharp Cheddar for the Asiago in case you pick, and attempt an 8-inch rectangular pan in place of a pie plate. Good bloodless or warm."

Ingredients :

1 1/2 pounds ground red meat
1 tablespoon fennel seed, or to taste
1 tablespoon crushed crimson pepper flakes, or to taste (non-obligatory)
1 teaspoon salt
five eggs
1 half of cups grated Asiago cheese
half of cup bread crumbs
1 pastry for a 9-inch double crust pie

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H35M

Preheat an oven to 400 tiers F (200 ranges C).
Place a skillet over medium warmth; cook dinner the floor beef within the skillet with the fennel seed, purple pepper flakes, and salt until completely browned, breaking the pork into small portions as it chefs. Remove from heat and allow to chill absolutely.
Combine the ground red meat, eggs, Asiago cheese, and bread crumbs in a huge bowl; use your hands to combine very well.
Line a 9-inch pie plate with one of the organized pastries. Fill the pie with the red meat mixture. Place the final pastry over the pie and press the rims together to seal. Be certain to reduce steam vents into the pinnacle pastry.
Bake inside the preheated oven for 15 minutes; lessen the warmth to 350 stages F (175 ranges C) and hold cooking till the pastry is browned and the filling is bubbling a piece, some other 20 to half-hour. Remove from oven and permit the pie to chill 5 to ten minutes before reducing to serve.

Notes :

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