Its spring and that means its time for me to make the Pizzagaina or “Meat Pie”.
Which in itself is no small task. It takes planning, shopping and lots of prep. I wrote about this in the past here.
So last night after work and while doing some recording, I started the baking the batches. I had already prepped the meat and cheese earlier in the week and did the dough the night before.
Now, this isn’t your standard hand pie. This is the Italian older cousin. It’s dense, rich with eggs and cheese and full of dried and cured meats. Think “cheesecake meets quiche” but without the jiggle. You will hear this called by many names from including; Easter Ham Pie, Pizzagaina, Pizza Rustica but they all mean essentially the same thing.
I have several versions but as I’ve written before this is my favorite basic version recipe. You should feel free to swap out the meats for what you can find locally to you. I also started to try out doing them as mini loaves as they freeze and are great house gifts for pals
