Stuffed Italian Pirazo Pie

Remember how I ranted on about college starting in my last post? Well, it did start and so much has been happening since then that I haven’t had the time to post anything. Group problems, project dilemmas, frenemies, general steering clear of some evil people, and what not.

Italian Pirazo Pie; a twist on the classic meat pie.

If there’s any recipe fit for a mighty comeback it would be a pie. Nothing beats a good ole pie!

A savory pie to be exact. Made with meat and cheese and dough and carbs.

It is so so good! I kid you not.

This recipe consists of two separate recipes.

  • one is for the pie filling,

  • the second is for the base and top of the pie which is essentially a tweaked up recipe of my foolproof pizza dough

Italian Pirazo Pie; a twist on the classic meat pie.

It makes for two pies. I made one with the beef filling, and stuffed the other one with a random shredded spicy chicken mix.

You can go wild with the filling;

  • sub the ground with chicken or sausages

  • add in corn, beans, mushrooms

  • drizzle in some Sriracha

  • or a dash of paprika

This is YOUR pie and the world is your pickle. Add in anything and everything your heart desires!

Italian Pirazo Pie; a twist on the classic meat pie.


How this pie works?

You fit half of the dough onto a pie plate, spoon on the filling, and then top with another piece of rolled out dough; plain or go fancy like I did with some rusty lattice work.

If you want to learn how to do proper pie lattice, check out this tutorial.

Italian Pirazo Pie; a twist on the classic meat pie.

This pie does take time to come together.

  1. Make the dough. Let it proof.

  2. Make the filling. Let it cool.

  3. Assemble the pie.

  4. Bake. Let it cool.

And THEN you get to dig in.

But it’s all well worth the time and effort…for this pie really is scrummy. You’ll find yourself going in for second And third helpings. Maybe more. :3

Italian Pirazo Pie; a twist on the classic meat pie.

I’m sure you’ll love this Italian Pirazo Pie; it’s a twist on the classic meat pie, easy to make and deeply comforting.

If you have any questions or comments let me know in the comment box down below. 🙂

Stuffed Italian Pirazo Pie

Serves: 6-8
For the Dough
3 cups all-purpose flour, plus more as needed
1 standard packet (1/4 ounce) or 2 ½ teaspoons active dry yeast
2 teaspoons granulated sugar
1 teaspoon salt
1 egg
¼ cup vegetable oil
½ cup whole milk
Lukewarm water, as needed
For the Filling
2 Tbsp cooking oil
1 tsp ginger garlic paste
250g ground beef
½ tsp red chilli flakes
½ tsp salt
¼ tsp ground black pepper
½ tsp cumin powder
1 tomato, chopped
1 Tbsp tomato paste
2 Tbsp tomato ketchup
¼ tsp garam masala (all-spice powder)
1 green chilli, finely chopped
Fresh coriander, finely chopped
1 green bell pepper, chopped
Cheddar cheese, shredded
Sesame seeds
1 egg, for egg wash
In a large mixing bowl combine the flour, yeast, sugar, salt, the egg, oil, and the milk. Slowly mix in the water with your hands till all the ingredients are mixed well and dough starts to form.
Knead the dough for 5-7 minutes on a floured counter top till the dough becomes smooth and is no longer sticky. Add more flour if it is still sticky.
Bang the dough on the counter top 7-8 times for elasticity.
Shape the dough in a ball and place in a greased bowl. Brush the top lightly with some oil. Cover with plastic or a kitchen cloth, and allow the dough to rise somewhere warm until doubled in size, around 2 hours. In the meantime, prepare the filling.
Heat oil in a pan, and fry the ginger garlic paste till golden brown. Add in the ground beef. Cook till the beef changes color, stirring constantly, for around 3-4 minutes. Add in the red chilli flakes, salt, black pepper, cumin powder, chopped tomato, and the tomato paste along with a ¼ cup of water. Mix. Cover and let it simmer on low heat for 10-12 minutes.
Then, increase the heat, and let excess water evaporate, stirring constantly. Add in the ketchup, bell pepper, coriander, garam masala, and the chopped green chilli. Mix well.
Set aside, and allow to cool.
Punch down the dough and divide in half. Roll both halves, onto a floured counter surface, in the shape of two circles around 10 inches wide or according to the size of your pie plate.
Place one half of the rolled out dough onto a greased pie dish. Spoon on the filling. Top with shredded cheese. Place the other rolled out half of the dough on top. Crimp the edges. Brush with a beaten egg. Sprinkle on a few sesame seeds.
Bake at 200 degrees C for 25-30 minutes till its golden brown.


Italian Pirazo Pie; a twist on the classic meat pie.