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Entree: Farmer's Market Sausage Pie




Source of Recipe


Teri S. TOH


Recipe Introduction


This recipe is a "Contest Winner".


List of Ingredients




4 Italian sausage links, casings removed, halved and cut into 1/2-inch pieces
1 medium tomato, cut into chunks
1 small yellow tomato, cut into chunks
1 cup thinly sliced zucchini
1 cup thinly sliced yellow summer squash
1/2 cup julienned green pepper
1/2 cup julienned sweet red pepper
1 tablespoon Italian salad dressing mix
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon fennel seed, crushed
Pastry for double-crust pie (9 inches)
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese

Recipe



In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes, zucchini, yellow squash, peppers, salad dressing mix, garlic powder and fennel seed. Cook and stir for 10 minutes; drain. Cool for 10 minutes.

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Fill with sausage mixture. Sprinkle with cheeses. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.

Bake at 375° for 35-40 minutes or until filling is bubbly and crust is golden brown. Let stand for 10 minutes before cutting.


Yield: 8 servings.

Originally published as Farmer's Market Sausage Pie in Taste of Home October/November 2001, p25