Meat and Cheese Pie
calories: medium
category: starter
cost: low
difficulty: medium
preparation time: 120
Ingredients
For the dough
White flour 350 gr. Yeast
Olive oil 2 spoonfuls
Salt to taste
For the filling
Zucchini 300 gr.
Egg-plant 300 gr.
Veal 6 thin slices
Hard-boiled eggs 4
Mozzarella 100 gr. in slices
White flour 5 spoonfuls
Salt to taste
Plenty of oil for frying
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Wine Tips
for your meals
White flour 350 gr. Yeast
Olive oil 2 spoonfuls
Salt to taste
For the filling
Zucchini 300 gr.
Egg-plant 300 gr.
Veal 6 thin slices
Hard-boiled eggs 4
Mozzarella 100 gr. in slices
White flour 5 spoonfuls
Salt to taste
Plenty of oil for frying
See our
Wine Tips
for your meals
Preparation Wash the zucchini and the egg-plants and cut them into slices of about 1 centimetre each. Place them in a soup strainer and cover them with coarse salt and leave them there for an hour. Then wash them well and dry them. Pass them with flour and fry them in plenty of oil until they are golden brown on both sides.
Beat the veal slices with a meat beater and pass them in the flour. Let them fry in the oil without letting them get too brown.
Prepare the dough by mixing the flour, the yeast, a little salt and the oil. Let it rise for half an hour covered with a cloth. Then roll it out into an oval shape about a centimetre thick.
On half the dough, place the fried zucchini and the eggplants, add the veal slices, the sliced hard-boiled eggs and the sliced mozzarella. Fold the other half of the dough over forming a kind of hat. Press the edges together and make some holes on the top with a large needle.
Grease an oven sheet and heat the oven to 200°C. Put the hat into the oven for about 30 minutes until it has risen well and golden brown on top. This dish may be eaten either hot or cold. The Chef's tips Cirò Rosè is a 12° dry wine with a dry warm velvety taste, to be served at 14 to 16°C Curiosity If you fill this pie with ham or salame instead of the meat, cheese and zucchini, this typical Lecce dish, is called "Pasticcio d'Inverno" or Winter Pie.
Beat the veal slices with a meat beater and pass them in the flour. Let them fry in the oil without letting them get too brown.
Prepare the dough by mixing the flour, the yeast, a little salt and the oil. Let it rise for half an hour covered with a cloth. Then roll it out into an oval shape about a centimetre thick.
On half the dough, place the fried zucchini and the eggplants, add the veal slices, the sliced hard-boiled eggs and the sliced mozzarella. Fold the other half of the dough over forming a kind of hat. Press the edges together and make some holes on the top with a large needle.
Grease an oven sheet and heat the oven to 200°C. Put the hat into the oven for about 30 minutes until it has risen well and golden brown on top. This dish may be eaten either hot or cold.
