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5 from 2 votes

Sciachiatta or Sicilian Meat Pie

Prep Time1 hr 30 mins
Cook Time30 mins
Total Time2 hrs
Servings: 1 9-inch pie

Ingredients

Pie Dough

  • 2 1/2 cups all purpose flour
  • 2 teaspoons kosher salt
  • 2 teaspoons granulated sugar
  • 1 cup lukewarm water
  • 1 ½ ounce packet (or 2¼ tsp) I used Fleishmann's Rapid Rise. Each packet contains 2¼ teaspoons.
  • 3 tablespoons extra virgin olive oil

Pork Filling

  • 2 pounds ground pork butt or Italian sausage
  • 1 teaspoon dried red pepper flakes
  • 1 teaspoon black pepper
  • 4-5 garlic cloves minced or sliced
  • 1/2 cup fresh parsley chopped
  • Optional: 1 cup dandelion greens roughly chopped
  • 1 cup Pecorino Romano thinly sliced

Instructions

  • In mixing bowl, whisk together 2 1/4 cups of the flour and 1 teaspoon of salt; set aside.
  • In separate small container, stir together water, sugar and yeast. Let sit for several minutes until foam forms on top.
  • Make a well in center of flour and add the yeast mixture; stir until combined. If using an electric mixer, add hook attachment and knead for several minutes until dough pulls away from the sides and has an elastic texture. If kneading by hand, roll out on to floured surface and knead by hand for 10 minutes.
  • Add 1 tablespoon of olive oil to large bowl. To that same bowl, add the dough and roll to coat dough in olive oil.
  • Cover top of dough with plastic wrap and then cover the top of the bowl with a clean towel.
  • Let rise for a least 90 minutes, until dough has doubled in size.
  • Punch dough down and break in half to form two dough balls.
  • If using right away, let rise another 30 minutes on counter. If using at a later date, place in greased plastic ziplock and refrigerate for up to 3 days.
  • To make filling, heat 1 tablepoon of olive oil in saute pan. Add red pepper flakes and garlic; saute about a minute. Add ground pork and saute on medium high heat for five minutes; add parsley, salt, black pepper, dandelion greens and continue to saute until vegetables are tender and meat is slightly carmelized; set aside to cool.
  • When ready to make the sciachiatta, heat oven to 450 degrees F.
  • Grease 9-inch shallow pie or pizza pan or dish with olive oil.
  • Roll out both dough balls to about a 6-inch circle. With the first half, using hands, press and stretch dough into the bottom of the pan, and the bottom sides of the pan.
  • Brush with a little olive oil and then add a layer of Pecorino. Spread a thick, even layer of the cooked pork (about an inch or more) and then top with another layer of Pecorino.
  • With hands, gently pull remaining dough over the top to cover the entire top of the pie and dish. With fingers, tuck and pinch the dough down into the sides of the pan to seal the pie.
  • With sharp knife, cut several one-inch slices in top crust (to allow for steam to escape).
  • Brush top with olive oil and sprinkle with a little kosher salt.
  • Bake for about 30 minutes until crust is deep golden brown; remove from oven and let cool about 20 minutes before slicing.