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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Continental Meat & Cheese Pie Recipe

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This recipe for Continental Meat & Cheese Pie is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds lean ground beef
1 cup fresh bread cubes (2 slices)
2 tsp. salt
1/4 tsp. pepper
2 10-ounce packages frozen chopped
broccoli or spinach, thawed
2 8-ounce pkgs. sliced Provolone cheese, chopped
2 eggs
2 pkgs. piecrust mix for 2-crust pies
1 egg yolk, beaten
1/2 pound sliced salami, chopped

EARLY IN THE DAY OR THE DAY BEFORE SERVING:

1. In 12-inch skillet over medium-high heat, cook ground beef until browned, stirring occasionally; spoon off all drippings. Stir in bread cubes, salt and pepper; set aside.

2. Drain broccoli. On paper towels, pat broccoli dry. In medium bowl, combine broccoli, cheese and eggs until well mixed; set aside.

3. In large bowl, prepare piecrust mixes as labels direct but make up both packages at once. Shape 2/3 of pastry into a large ball; shape remaining pastry into another ball. On lightly floured surface, with lightly floured rolling pin, roll large ball into 16-inch circle about 1/8 inch thick.

4. Fold circle into fourths and carefully lift into 10-inch springform pan; unfold. With fingers, lightly press pastry into bottom and sides of pan; trim edges of pastry to make it even with rim of pan.
Brush bottom of pastry with some egg yolk; spoon in beef mixture; top with layer of broccoli mixture, then salami. Fold edges of pastry over filling.
Directions:
Directions:
5. Roll remaining pastry ball in 10-inch circle. Cut designs in pastry; place over filling in pan, pressing around edges to seal. Cover & refrigerate.

ABOUT 1 1/2 HOURS BEFORE SERVING:

6. Preheat oven to 375ºF. Remove cover from pie
Brush top of pastry with egg yolk. Bake 1 hour or until browned; cool on wire rack 10 minutes; carefully remove springform.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
I made this pie for my bridge club, and they loved it.
Don't have to refrigerate it, prepare and cook.

 

 

 

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