Italian Meat Pie with Olives
Description
This great dish is much like a deep dish pizza, but uses a pie crust instead of a pizza crust.
Ingredients
1-2 pie crusts
1 T. olive oil
1 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
1 lb. lean ground beef (pork or turkey could also be used)
1 c. tomato sauce
1 t. oregano
1 t. salt
½ t. freshly ground black pepper
½ c. dry bread crumbs/Panko
½ c. green or black olives, cut in halves, divided (or mixture of green and black olives)
½ t. Italian seasoning
1 egg
¼ c. milk
½ t. salt
½ t. Dijon mustard
2 c. Cheddar cheese, grated
Directions
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Preheat oven to 425 degrees.
Line a 9 inch pie pan with the crust; prick all over with a fork. Cover with aluminum foil and pastry weights; bake about 15 minutes. Remove foil and weights, then bake for about 5 to 10 more minutes, until browned.
While the crust is baking, prepare the filling.
Heat oil in a heavy bottomed skillet, cook onion and pepper until they begin to soften, about 4 minutes. Add garlic and cook for another minute or two, then add the ground beef; cook until browned, breaking it up often. Remove grease and discard.
Stir in tomato sauce, oregano, salt, pepper, and bread crumbs, half of the olives; remove from heat.
In a small bowl, beat together the egg and milk; whisk in salt, mustard, and cheese; set aside.
Spoon beef evenly into the pie crust; spread cheese mixture over the top to the edges. Sprinkle half of the olives and Italian seasoning.You can use another pie crust for the top, for desired, but be sure to prick it with a fork.
Bake 20 to 25 minutes, or until the cheese topping is golden brown. If the edges of the crust begin to get too browned, make a foil ring and cover them up for the last 10 minutes of baking.
4-6 servings