italian-canadian-meat-pie

Italian-Canadian Meat Pie

2 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 35 m
Lauren H.
Recipe by  Lauren H.

“This pie appears every Christmas at my family's gatherings and has for several generations. It is very dense, rich, and oh, so good! Cut the finished pie into one-inch pieces to serve as an appetizer, rather than as an entree. Substitute sharp Cheddar for the Asiago if you prefer, and try an 8-inch square pan instead of a pie plate. Good cold or warm.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place a skillet over medium heat; cook the ground pork in the skillet with the fennel seed, red pepper flakes, and salt until completely browned, breaking the pork into small pieces as it cooks. Remove from heat and allow to cool completely.
  3. Combine the ground pork, eggs, Asiago cheese, and bread crumbs in a large bowl; use your hands to mix thoroughly.
  4. Line a 9-inch pie plate with one of the prepared pastries. Fill the pie with the pork mixture. Place the remaining pastry over the pie and press the edges together to seal. Be sure to cut steam vents into the top pastry.
  5. Bake in the preheated oven for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and continue cooking until the pastry is browned and the filling is bubbling a bit, another 20 to 30 minutes. Remove from oven and allow the pie to cool 5 to 10 minutes before cutting to serve.

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Reviews (2)

Rate This Recipe
Country Girl
8

Country Girl

this is excellent with a few additions. made exactly to recipe..pie was too solid,& not too flavorful.so the 2nd time I added 1/4 lb of ground beef, 1 tsp Italian seasoning,1/2 teasp. basil & only 4 eggs.Also made it with 1/2 mozzarella & 1/2 Sharp cheddar.Excellent. And as Laurie said, perfect cut cold for appetizers. My friends loved it. Thanks.

Purrl Gurrl
0

Purrl Gurrl

Replaced the pork, fennel, crushed red pepper, and salt with 1-1/2 lbs. hot Italian sausage removed from the casings because the pork mixture in the recipe is really just loose Italian sausage. If you don't like peppery heat, you could use mild Italian sausage instead. Didn't have Asiago, so I used Parmesan. Reminded me very much of something my Mom made all the time when we were kids, only she made it into calzones instead of a pie.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 350 cal
  • 18%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 13.1 g
  • 4%
  • Protein
  • 21.3 g
  • 43%
  • Cholesterol
  • 164 mg
  • 55%
  • Sodium
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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