Savory Easter Pie
Savory Easter Pie is a hearty, creamy pie filled with a beautiful mixture of ricotta, eggs, meats and cheeses. A classic holiday pie wrapped in flaky layers of puff pastry.
Ingredients
- 1 box puff pastry, cold but soft enough to roll out (we used Pepperidge Farms brand asthere are two sheets of dough which is what is needed).
- 7 large Nature's Yoke eggs, whisked,room temperature
- 10 oz Ricotta cheese, room temperature
- 1 cup Italian bread crumbs
- 5 oz ham, boiled and cubed
- 5 oz mozzarella, cubed
- 5 oz salami, sliced and cut
- 5 oz pepperoni, sliced and cut
- 3 oz bacon, cooked, rough chopped
- 3 oz parmeson cheese, grated
- 3/4 cup parsley, chopped
- 1/4 cup pimentos, drained and patted dry
- 2 tsp black pepper
- 1 large Nature's Yoke egg, whisked for egg washing pie crust
Instructions
- Preheat oven to 350º F.
- Grease 9 inch springform pan.
- Add the 7 eggs, ricotta, bread crumbs, ham, mozzarella, salami, pepperoni, bacon, parmesan, parsley, pimentos and black pepper to a large bowl and mix until combined. Set aside.
- Roll out first sheet of dough so it is larger than the springform pan.
- Laythe dough into the springform pan and up the sides.
- Poke bottom and sides with a fork. This will allow air to escape as it bakes.
- Fill the crust with the egg filling. Spread evenly.
- Roll out second sheet of puff pastry and lay across the top of the pie filling.
- Trim off any overhang and pinch the edges of the two dough layers together.
- With a sharp paring knife, slice four 1/4 to 1/2 inch slits on the top crust near the center. This will allow air to escape as the pie bakes.
- Brush top and edges with egg wash.
- Bake 1 hour and 30 minutes. Pie will be firm in the center and the crust will be golden brown.
- Let pie rest for two hours prior to serving. Pie will still be warm after 2 hours. This will allow the filling to firm up before serving.
Notes
Puff pastry is very forgiving, so if fancy pie crust edges aren’t in your skill set that’s okay. In fact, we went with a rustic edge by just pinching the dough together and the crust baked up beautiful and the edges flaky and ruffle-y looking.
If your puff pastry is frozen it will need to be thawed. It should be thawed but still cold and able to be rolled out smoothly.
During baking you feel the top of your pie is browning too fast you can lay a piece of aluminum foil over the top to stop the crust from browning any further.