OMG -- it's soooooo good. I found this recipe via Taste of Home magazine and adapted it by adding an onion. I love it, and I bet you will, too.
Ingredients
4 Italian sausage links, casings removed, halved and cut into 1/2-in pieces
1 medium tomato, cut into chunks
1 medium sweet onion, chopped
1 small yellow tomato, cut into chunks
1 cut 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 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in tomatoes, 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 even with edge. Fill with the 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 375F for 35-40 minutes or until filling is bubbly and crust is golden brown. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
What are you having for supper tonight?
I may have to try that! Here's my contribution- adapted form a British cookbook I found at the library:
ReplyDeleteChicken & Stuff Pie
1-1 ½ lb boneless/skinless chicken breast, diced & seasoned with salt & pepper
2-4 strips thick cut bacon, chopped (used Whole Food$ dry rubbed Black Forest Bacon- OMG-YUM)
1 cup chopped onion (used Vidalia, but any yellow or white is fine)
1 ½-2 cups chopped mushroom (used cremini/baby bella)
1 cup diced ham (optional)
1 can cream soup (I suggest mushroom or potato)
1-2 tsp herb mix (italian seasoning, herbes de provence, whatever)
Chopped fresh parsley to taste
Pastry for double crust pie (I used Pillsbury roll & bake because I was tired & lazy)
Pre-heat oven to 375*
In large skillet, sauté bacon until half-cooked. (if you choose to skip the bacon and just use ham, heat 1-2 tbsp olive oil to sauté the veggies) Add onion, cook & stir for 3-5 minutes. Add mushrooms and continue to cook & stir until veggies are softened & browned. At this point you can remove the mixture from the pan or push it to the sides and add the chicken. Brown the chicken, stirring to get all sides. If you removed the bacon mix, put it back in the pan, add the ham (if using) & soup & herbs. Stir to combine well and heat soup. Stir in fresh parsley.
Pour chicken mix into prepared crust. Top with second crust, seal edges, and brush with beaten egg if you like. Poke several holes in top to let steam escape. Bake for 45-55 minutes until crust is golden brown. Let cool before eating.
This is REALLY good the next day after the flavors have a chance to meld.
This sounds wonderful. I'll have to give it a try. Thanks for sharing.
ReplyDelete