Easter Meat Pie

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Easter Meat Pie                                                                                                                                   Makes a 9" pie

Crust Ingredients                                                                                                                                  220g Plain Flour
110g Self Raising Flour
50g Corn Flour
50g Custard Powder
45g Caster Sugar
190g Cold Butter
1 Egg
90ml Iced Water
1 Egg (For brushing) 

Filling Ingredients                        &                                                                                                 250g Cream Cheese
2 Egg Yolks
1 Egg White
2 Potatoes (Boiled and mashed)
120g Mozarella Cheese
150g Picnic Ham (Chopped)
80g Salami (Chopped)
80g Proscuitto (Chopped)
60g Parmesan Cheese
                     Method                                                                                                                                                             1. Place plain flour, self raising flour, corn flour, custard powder
sugar and cut cold butter into a mixing bowl, use “K” beater at
low speed to mix until crumbly.

2. Add egg and mix evenly, gradually pour in the iced water while
the mixer is rotating. Mix until it becomes a dough.

3. Divide dough into 2 portions, 1 slightly bigger than the other.

4. Using the bigger portion, roll dough until big enough to fill the
base of a 9” pie pan. Put aside.

5. Place cream cheese into a mixing bowl and use “K” beater to
beat until creamy, add eggs and cream evenly.

6. Add in the mashed potato, mozzarella cheese, chopped ham,
salami and proscuitto into the cheese mixture and mix evenly.

7. Pour mixture into pie pan and spread parmesan cheese on top.

8. Roll smaller dough and cover top of the pie. Brush with beaten egg.

9. Preheat oven at 180º C and bake for 45 to 50 minutes or golden brown.


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