Deep Hamburger Sausage & Pepperoni Pie
A hearty, comforting pie filled with seasoned ground beef, spicy sausage, and pepperoni, all held together by gooey mozzarella and Parmesan cheese.
Servings: 6 servings
Equipment
- Skillet
- Pie Dish
Ingredients
Pie Crust
- 1 package Refrigerated pie crusts (or homemade pie crust)
Meat Filling
- 250 grams Ground beef
- 250 grams Italian sausage (casings removed)
- 100 grams Pepperoni slices
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 200 grams Shredded mozzarella cheese
- 100 grams Grated Parmesan cheese
- 2 large Eggs, beaten (for egg wash)
Instructions
- Preheat your oven to 190°C (375°F). Lightly grease a deep pie dish.
- Roll out one pie crust and gently press it into the bottom and sides of the prepared dish. Let the edges hang over slightly for sealing later.
- In a large skillet, add ground beef and Italian sausage. Cook over medium heat, breaking apart with a spoon, until well browned (about 6–8 minutes). Drain excess fat if necessary.
- Add diced onion and minced garlic to the pan. Cook for another 3–4 minutes, until soft and fragrant.
- Sprinkle in Italian seasoning, salt, and black pepper. Mix well to coat the meat evenly. Remove from heat and set aside.
- Layer half the mozzarella and Parmesan cheese on the bottom of your pie crust. Spoon the meat mixture over the cheese. Top meat with pepperoni slices, then finish with remaining cheeses.
- Roll out the second pie crust and lay it over the filling. Pinch the edges with the base crust to seal. Cut a few small slits in the top for steam to escape.
- Brush the top crust with beaten egg for a glossy, golden finish.
- Place the pie in the oven for 35–40 minutes, or until the crust is deeply golden and filling bubbles through the slits.
- Let the pie rest for 10–15 minutes before slicing. This makes cutting easier and helps the layers set.
Notes
Store any leftover pie tightly covered in the refrigerator for up to 4 days. To freeze, wrap slices individually and store in a freezer-safe bag for up to 2 months.