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Savoury Day Of the Dead Pie

This savoury pie is a great addition to a light lunch buffet...you will love it!
Course: Main Course
Cuisine: Mexican
Servings: 11

Ingredients

  • Pastry for two crusts homemade or store bought
  • Flour for dusting
  • 2 cups ricotta
  • 2 eggs lightly beaten
  • ½ cup parmigiano grated
  • 1 ½ havarti cheese shredded
  • 2 tbsp chopped parsley
  • 4 cloves garlic
  • 8 slices turkey or cold cuts of choice
  • 1 egg for egg wash

Instructions

  • Preheat oven to 375 and have a 9-inch springform pan ready (or, alternately, use a deep dish pie plate).
  • On a floured surface, roll out your ½ your pastry (if using homemade) into a large circle and place in the bottom of your pan/dish (alternately, place one of the store bought pie shells into the bottom of your dish and, if using a springform pan, press up the sides).
  • Prepare the filling: In a large bowl, stir together ricotta, 2 eggs and parmigiano. Add grated Havarti, parsley and garlic and mix well.
  • Place 4 slice of the turkey on top of the pie crust in the baking pan/dish. Spread the ricotta filling on top of the turkey and then layer the remaining 4 slices on top of the ricotta.
  • Roll out remaining pastry and, using cutters, cut out shapes. With remaining pastry, feel free to decorate your pie as you wish (using a pastry cutter or sharp knife, cut out strips for a lattice top, etc). If using the hot water pastry, you can also use a pasta machine to cut out thin strips (using the spaghetti attachment) as this pastry is very pliable. Place pastry cut outs on top of pie and brush liberally with your egg wash.
  • Bake in a preheated oven for 55-60 minutes or until the top is golden.
  • Serve warm or at room temperature.