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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1 1/2 pounds
fennel seed, or to taste
crushed red pepper flakes, or to taste
1 1/2 cups
grated Asiago cheese
pastry for a 9-inch double crust pie
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian-Canadian Meat Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 210
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