So I was so inspired by my Pascua Pizza Gein that I decided to experiment with making another version of it that followed the same general concept (slightly eggy meaty cheesy filling in a yummers crust) but yet that did not explicitly involve salami. Although I do love the original Pizza Gein, salami, pepperoni, and all. So here is the fruit of my effort and I think it is pretty delicious. Also, I have discovered that it would be fairly easy to make any combination of ingredients Pizza Gein-style, so feel free to experiment.
Beefy Pizza Gein
Filling
8 oz. flank steak, cut into thin slices
12 oz. frozen peas, cooked in salted water
8 oz. white cheddar cheese, deli-sliced and then cut into squares
salt and pepper to taste
2 eggs
Crust
1-1/2 C. flour
1 egg, lightly beaten
1/2 tsp. pepper
1-2 TB.shortening
1/4 C. water
Mix the pepper and flour together. Blend the shortening into the flour. Add in the egg and then the water. Turn out onto a work surface and knead 5-7 minutes or until smooth and elastic. Let rest awhile. In the meantime, preheat the oven to 400F. Cook your meat in a little oil in the bottom of a deep pan until it is mostly done. (Remember, it's going to spend time in the oven, too.) Add in the peas and toss and let them rewarm if you cooked them previously. Turn all into a bowl and blend in the cheese, then the eggs. At this point divide your dough into two portions and roll out each portion so that it will fit into a 6-inch x 9-inch glass baking dish. Lay the first portion of dough in the dish, then pour in the filling. Top with the second half of the dough, sealing together the edges. Put the whole shebang in the oven and bake for about 30 minutes, or until the Pizza Gein is set and the crust is lightly brown. (By the way, I forgot to cut any vents in my crust and nothing bad happened. I guess because the crust is so short it's not so prone to making large air pockets. So feel free to also not cut vents into your own crusts.) This makes 6-8 hearty portions. Don't underestimate the meat pie; it's very filling, so a piece about the size of a generous slice of cornbread (ie 3 inches square or so) will be plenty as your main dish.
Beefy Pizza Gein
Filling
8 oz. flank steak, cut into thin slices
12 oz. frozen peas, cooked in salted water
8 oz. white cheddar cheese, deli-sliced and then cut into squares
salt and pepper to taste
2 eggs
Crust
1-1/2 C. flour
1 egg, lightly beaten
1/2 tsp. pepper
1-2 TB.shortening
1/4 C. water
Mix the pepper and flour together. Blend the shortening into the flour. Add in the egg and then the water. Turn out onto a work surface and knead 5-7 minutes or until smooth and elastic. Let rest awhile. In the meantime, preheat the oven to 400F. Cook your meat in a little oil in the bottom of a deep pan until it is mostly done. (Remember, it's going to spend time in the oven, too.) Add in the peas and toss and let them rewarm if you cooked them previously. Turn all into a bowl and blend in the cheese, then the eggs. At this point divide your dough into two portions and roll out each portion so that it will fit into a 6-inch x 9-inch glass baking dish. Lay the first portion of dough in the dish, then pour in the filling. Top with the second half of the dough, sealing together the edges. Put the whole shebang in the oven and bake for about 30 minutes, or until the Pizza Gein is set and the crust is lightly brown. (By the way, I forgot to cut any vents in my crust and nothing bad happened. I guess because the crust is so short it's not so prone to making large air pockets. So feel free to also not cut vents into your own crusts.) This makes 6-8 hearty portions. Don't underestimate the meat pie; it's very filling, so a piece about the size of a generous slice of cornbread (ie 3 inches square or so) will be plenty as your main dish.
So Grandmom just told me that the original Pizza Gein recipe came from her, by way of someone called "Aunt Kay". (I think she's in the way of being my Great Aunt by marriage or something like that.) Which only confirms that Grandmom is Queen of the Kitchen!
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