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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the dough, use a food processor for the best results. | 2. Place flour into processor bowl. | 3. add salt, milk and shortening, pulsing the flour until it resembles small peas. | 4. Process add one egg at a time, and continue to mix until dough becomes a ball. | 5. If mix is too dry, add a teaspoon of water, a little at a time, until dough holds together. | 6. Remove from processor, knead lightly by hand just to shape into two balls. | 7. Chill dough for 30 minutes. | 8. On a floured board, roll out dough, one ball at a time, 1/8-inch thick into a circle to fit a 9" round glass baking dish. | 9. Bring the dough up the sides of the dish and begin to layer the filling ingredients. | 10. In the processor or blender add eggs, romano cheese, parsley, salt and pepper. | 11. Set this aside. | 12. Filling: Place quartered boiled eggs an inch apart on the bottom of the baking dish on the dough for the first layer. | 13. Second layer fills in the space between the eggs by adding, cheeses, hams, and sausage. | 14. Alternating to make the filling distribution uniform. | 15. Ladle a 1/4 cup of the blended egg mixture on top of the second layer. | 16. Begin again layering the hard boiled quartered eggs, meat, cheeses, etc. | 17. until all ingredients are gone. | 18. Top off with the remaining blended egg mixture. | 19. Roll out the second ball of dough and cover the contents of the pie. | 20. Cut a steamhole in the top and crimp the outer edges sealing tightly. | 21. Preheat oven to 350 degrees. | 22. Cook for 1 hour or until pie crust is golden brown and contents are bubbly. | 23. Cool and serve warm. | 24. Reheat in micro for leftovers. | 25. Makes two 9-inch pies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
purpose flour	3	cups		1210.4027	0.0	269.2806	6.8
shortening	1/4	cup		453.05	0.0	0.0	51.25
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
salt	1	pinch		-	-	-	-
egg	1		boiled peeled quartered	214.5	1.08	18.84	14.265
egg	10		blended	214.5	1.08	18.84	14.265
romano cheese	1	cup	grated	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
italian parsley	1/2	cup	chopped	1210.4027	0.0	269.2806	6.8
italian sausage link	3		sweet	1210.4027	0.0	269.2806	6.8
ham	1		sliced cut	1111.32	0.0	79.0625	85.5943
ham	1	lb	boiled sliced cut	1111.32	0.0	79.0625	85.5943
mozzarella cheese	1		cubed	-	-	-	-
provolone cheese	1	lb		1592.1396	9.7071	116.0311	120.7486

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.