About this recipe:Every Easter, my grandmother makes two of these pies and they never make it to leftovers.
110g thinly sliced ham
110g thinly sliced salami
1 (450g) container ricotta cheese
1 (450g) package refrigerated pie crusts
1/4 cup chopped fresh parsley
1 pinch salt and pepper to taste
Directions Prep:15min › Cook:45min › Ready in:1hr
Preheat the oven to 175 degrees C (350 degrees F).
Tear the ham and salami into small pieces and place in a medium bowl. Stir in the ricotta cheese, egg and parsley. Season with salt and pepper. Set aside. Press one pie crust into a 24cm (9 inch) pie tin and fill with the meat mixture. Cover with the other pie crust and press the edges together to seal. Cut a few slits in the top to vent steam.
Bake for 45 minutes in the preheated oven, until the crust is golden brown and filling is set. Cool to room temperature, then refrigerate until cold before serving.