Continental Meat Ball Pie Recipe
Ingredients
| Ground pork | 1 1/2 Pound | |
| Flour | 3 Tablespoon | |
| Vegetable oil | 3 Tablespoon | |
| 2 Italian hot sausages, sliced 1/2 inch thick | ||
| Water | 3 Cup (16 tbs) | |
| 1 envelope spaghetti-sauce mix | ||
| Tomato Paste | 1 Can (10oz) | |
| 12 small carrots, pared and cut in 1-inch-long pieces | ||
| 6 small zucchini, washed and sliced 1 inch thick | ||
| White onions | 1 Can (10oz), drained | |
| 1 package piecrust mix | ||
| 1 egg, slightly beaten | ||
Directions
1. Shape meat-loaf mixture into about 18 balls; roll in flour to coat evenly. Brown in vegetable oil in a large frying pan; push to one side; add sausages and brown lightly.
2. Stir water, spaghetti-sauce mix, and tomato paste into frying pan; cover. Simmer 15 minutes.
3. Cook carrots and zucchini together in boiling salted water 15 minutes, or just until tender; drain well.
4. Spoon meat ball mixture, carrots and zucchini, and drained onions into a shallow 12-cup baking dish.
5. Prepare piecrust mix, following label directions, or make pastry from your own favorite two-crust recipe. Roll out to a rectangle, 15x12-inch; cut out 9 about 1-inch-wide strips.
6. Save 3 strips for rim of pie, then weave remaining over pie to make a criss-cross top; trim ends. Cover rim with saved strips, pressing down lightly all around. Cut out tiny fancy shapes from remaining pastry with a truffle or small cooky cutter. (Bake any leftover pastry for nibbles.)
7. Brush pastry strips with beaten egg; place cutouts around rim; brush again.
8. Bake in hot oven (425°) for 30 minutes or until pastry is golden and filling bubbles up.
2. Stir water, spaghetti-sauce mix, and tomato paste into frying pan; cover. Simmer 15 minutes.
3. Cook carrots and zucchini together in boiling salted water 15 minutes, or just until tender; drain well.
4. Spoon meat ball mixture, carrots and zucchini, and drained onions into a shallow 12-cup baking dish.
5. Prepare piecrust mix, following label directions, or make pastry from your own favorite two-crust recipe. Roll out to a rectangle, 15x12-inch; cut out 9 about 1-inch-wide strips.
6. Save 3 strips for rim of pie, then weave remaining over pie to make a criss-cross top; trim ends. Cover rim with saved strips, pressing down lightly all around. Cut out tiny fancy shapes from remaining pastry with a truffle or small cooky cutter. (Bake any leftover pastry for nibbles.)
7. Brush pastry strips with beaten egg; place cutouts around rim; brush again.
8. Bake in hot oven (425°) for 30 minutes or until pastry is golden and filling bubbles up.
Chef
