Southwest Sausage Pie
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INGREDIENTS 1 Cornmeal Pastry
1 pound bulk pork sausage
1/4 cup finely chopped onion
1 cup sliced mushrooms
1/2 cup sliced, pitted black olives
1/4 cup canned roasted red peppers, diced
2 tablespoons flour
1/2 cup water
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese, fresh preferred
1 egg, optional
1 tablespoon waterIn a large skillet over medium heat, sauté sausage and onion until the sausage is browned and onion is tender. Drain off the fat. Stir in the mushrooms, olives, red peppers, and flour. Add 1/2 cup water and cook over medium heat for 5 to 6 minutes, stirring occasionally. Remove the pan from the heat, stir in the cheeses, and set aside to cool.
Preheat the oven to 400 degrees.
Divide the pastry in half. On a lightly floured surface roll 1 half to a 12-inch circle and fit it into a 9-inch pie plate. Roll out the second half of the pastry to the same size. Place the filling in the pastry-lined pan and top it with the second round.
Cut the pastry to a 1-inch overhang, turn the edges under and crimp to seal. Cut slits in the crust for the steam to escape.
Combine the egg with 1 tablespoon water and brush it over the crust, if using.
Bake in the preheated 400 degree oven for 30 minutes or until the crust is a golden brown. Let the pie stand for 5 minutes before cutting.
Makes 4 servings