Italian Meat Pie Recipe

Name: Italian Meat Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups King Arthur baking flour; 1/4 teaspoon baking powder; 1/4 cup vegetable shortening; 1 small egg, lightly beaten; 1/4 cup warm water; 1 1/2 teaspoon freshly ground black pepper; 1/4 pound prosciutto, thinly sliced; 1/4 pound Genoa salami, cut into 1/2-inch thick chunks; 1/4 pound sopressata, cut into 1/2-inch thick chunks; 1/4 pound boiled ham, cut into 1/2-inch thick chunks; 1/4 pound pepperoni, cut into 1/2-inch thick chunks; 1/2 pound mozzarella, cut into 1/2-inch thick chunks; 1/4 pound Muenster cheese, cut into 1/2-inch thick chunks; 1/3 cup Parmesan cheese, freshly grated; 1 pound fresh whole-milk ricotta cheese; 2 tablespoons fresh parsley, chopped; pinch of salt; 2 heaped tablespoons black pepper; 2 large eggs plus 1 egg yolk

Servings: persons

1 1/4 cups King Arthur baking flour
1/4 teaspoon baking powder
1/4 cup vegetable shortening
1 small egg, lightly beaten
1/4 cup warm water
1 1/2 teaspoon freshly ground black pepper
1/4 pound prosciutto, thinly sliced
1/4 pound Genoa salami, cut into 1/2-inch thick chunks
1/4 pound sopressata, cut into 1/2-inch thick chunks
1/4 pound boiled ham, cut into 1/2-inch thick chunks
1/4 pound pepperoni, cut into 1/2-inch thick chunks
1/2 pound mozzarella, cut into 1/2-inch thick chunks
1/4 pound Muenster cheese, cut into 1/2-inch thick chunks
1/3 cup Parmesan cheese, freshly grated
1 pound fresh whole-milk ricotta cheese
2 tablespoons fresh parsley, chopped
pinch of salt
2 heaped tablespoons black pepper
2 large eggs plus 1 egg yolk

1
In a large bowl, combine flour, baking powder and pepper, mixing lightly with a fork.
2
Add shortening and, using your fingertips, quickly incorporate into flour mixture.
3
Make a well in the flour mixture.
4
Add the egg and warm water, and use your hands to blend thoroughly.
5
The dough will feel sticky but solid.
6
Turn the dough onto a lightly floured surface.
7
Using a cookie sheet or jellyroll pan is a great way to minimize mess, but those blessed with ample counter space can just dot flour right on their countertops.
8
Knead for five minutes, until dough feels flexible but firm.
9
Cover with a bowl and let rest at room temperature for at least 30 minutes, or up to three hours.

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/4 cups King Arthur baking flour, 1/4 teaspoon baking powder, 1/4 cup vegetable shortening, 1 small egg, lightly beaten, and more.

Yes, Italian Meat Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Meat Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions