Falagone (Potato Pie)

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  • 3/4 cups Crisco
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • cold water
  • 4 cups sliced red potatoes
  • 3/4 cups finely sliced green pepper
  • 3/4 cups finely sliced onion
  • 2 eggs
  • 1/4 cup plus 2 TBS vegetable oil
  • 1/3 cup locatelli cheese
  • 1/4 cup freshly chopped Italian parsley
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons salt
  • 1 cup diced veal (optional)


  1. Place Crisco, flour and salt in a food processor and blend until mixture is like course meal. Add enough water to make a pliable dough; set aside.
  2. Combine remaining ingredients and mix well. Roll out half of dough and place in a 10" pie pan. Add filling and cover with rest of rolled-out dough. Make slits in top crust to allow steam to escape.
  3. Bake at 350° for 45-60 minutes. Test pie by inserting paring knife in the center. If potatoes are soft, the pie is done. Start testing when pie has been baking for 35-40 minutes. Serve hot or cold.
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