Cooking With Lexi: Easter Meat Pies (Pizza Rustica)

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Filling: (makes 8 pies)
2 lbs ham, cubed
2 lbs salami, cubed
2 lbs prosciutto, cubed
2 pepperoni sticks, cubed
4 basket cheese, cubed
4 fresh mozzarella, cubed
4 dozen eggs

Pie Crust: (1-2 pies)
2.5 cups flour
1 tsp salt
2 sticks cold butter, cubed
4-8 tbs ice water

1. Start with the pie crust. Add flour, salt, and butter to food processor. Pulse until it forms a sandy texture. Add 4 tbs water and pulse. Continue to add 1 tbs of water at time and pulse until a dough texture is formed. Separate into 2 round discs, plastic wrap and refrigerate. (You can also use store bought pie dough, Pillsbury works just fine..)
2. Cut each meat and cheese into small 1/4 inch cubes. Place into a large bowl or pot. Stir to combine.
3. In a smaller bowl, crack 1 dozen eggs at a time, whisk and add to meat and cheese mixture. You maybe need a little less than 4 dozen eggs so add them in increments. Stir to combine.
4. Roll out pie crust to 1/4 thick and place into lightly greased pie tin. Roll out 2nd pie crust and cut into strips. Fill pies and create a lattice pattern on top with pie dough strips. Cut off excess dough and pinch around the edge. Brush with egg wash.
5. Place pies on baking sheet and lightly cover with foil. Bake covered at 350F for 45min. Bake uncovered for another 45min-1hour, just until set and golden brown. If additional browning is needed, place under the broiler for a few minutes.
6. Wait until pie is cooled to slice. Eat cold or heat up in the toaster oven! (Do that… trust me.) Happy Easter! Buona Pasqua!



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