ITALIAN SAUSAGE AND PEPPER PIE
This was inspired by the Tuscan Italian Sausage Pot Pie by KC Cooker on this site; I just changed it up to make it emulate my favorite sandwich! My family really liked it--hope you do too....
Provided by Raquel Grinnell
Categories Savory Pies
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Heat oil in a large saute pan or skillet over medium-high heat. Saute onions for a few minutes or until translucent, then throw in the peppers, garlic, salt, italian seasoning and optional cayenne. Saute for 6-7 minutes or until the peppers are soft. Remove veggies from the pan with a slotted spoon, leaving behind as much oil as possible.
- Remove the sausage from it's casings and pull apart with your fingers. Throw into the pan and brown, breaking apart with a wooden spoon. When browned, drain the grease from the pan and add the veggies back in, along with the tomato paste. Stir to combine. Add half of the mozarella and stir again.
- Pour the mixture into a large oven-proof skillet or pie pan. Top with the remaining mozarella.
- Unroll the crescent dough and separate into triangles. Arrange in a spiral with the points of the dough towards the center, overlapping slightly to cover the sausage mixture completely. Press the dough to the edges of the pie pan to seal.
- Bake for 12 minutes, or until the crust is golden brown.
Nutrition Facts : Calories 422.4, Fat 25.9, SaturatedFat 9.7, Cholesterol 66.2, Sodium 1179, Carbohydrate 27.1, Fiber 3, Sugar 6.4, Protein 20.6
RATATOUILLE AND SAUSAGE POTPIE WITH CORNMEAL BISCUITS
A typical ratatouille recipe has you sauté all the vegetables separately, then combine them. That seemed too laborious for a potpie. So I streamlined the method by making a sauce on the stove with the peppers and tomatoes, stirring in roasted eggplant and zucchini, and sausage for extra flavor, and baking everything covered in dough.
Provided by Melissa Clark
Categories dinner, main course
Time 1h25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees.
- For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.
- Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.
- Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.
- Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a 1/2 -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk.
- Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.
Nutrition Facts : @context http, Calories 705, UnsaturatedFat 29 grams, Carbohydrate 47 grams, Fat 52 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 19 grams, Sodium 983 milligrams, Sugar 13 grams, TransFat 0 grams
SAUSAGE & MUSHROOM POT PIES
A thrifty dish of pork meatballs with crispy ciabatta topping and a mustard, crème fraîche sauce
Provided by Good Food team
Categories Dinner, Main course
Time 52m
Number Of Ingredients 8
Steps:
- Heat half the oil in a large frying pan. Add the onion and cook for 5 mins until softened, then push to one side. Squeeze the meat from the sausages and roll into balls. Add to the pan and fry for 5 mins until golden. Add the mushrooms and cook for 5 mins more until softened.
- Season, then stir in the mustard, crème fraîche and 4 tbsp water. Bubble for 2 mins, then remove from the heat and scatter in the parsley.
- Heat oven to 200C/180C fan/gas 6. Transfer sausage mixture to 2 small pie dishes or 1 large baking dish. Toss the ciabatta in the remaining oil, scatter over the top of the pies and bake for 20 mins until golden and bubbling.
Nutrition Facts : Calories 757 calories, Fat 53 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 4.5 milligram of sodium
ONE-POT PIE WITH CALLALOO, PLANTAIN, GOAT CHEESE, AND CORNMEAL CRUST
This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.
Provided by Michelle Rousseau
Categories Dinner Pot Pie Vegetarian Cheese Soy Free Peanut Free Tree Nut Free Parmesan Leafy Green Plantain Cornmeal Milk/Cream Wine
Yield 6 servings
Number Of Ingredients 33
Steps:
- To make the crust:
- Cut the chilled butter into very small pieces. Mix the flour, cornmeal, and sea salt in a food processor; add the butter, and pulse until the mixture is a sandy texture that resembles breadcrumbs. Transfer to a bowl, and add half the Parmesan cheese, mixing with a fork or knife until combined. (Reserve remaining cheese for topping the pie.) Measure out 4 tablespoons of ice-cold water, and add to the flour mixture a little at a time until the dough sticks together, mixing just long enough to create a mass. Do not overmix. Wrap the dough in plastic wrap or place in a plastic bag; hold it in the refrigerator for at least 20 minutes. Remove one hour before use to bring to room temperature.
- To make the callaloo filling:
- Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add half the garlic, onion, bell pepper, Scotch bonnet pepper, thyme, and scallion; cook for about 5 minutes until soft. Add the callaloo and cook down for about 8 minutes, until it turns bright green. Stir in 1/4 cup heavy cream. Remove from heat and allow to cool. Season with salt and pepper to taste.
- To make the plantain filling:
- Heat 1 tablespoon olive oil in another sauté pan over medium heat, and add the remaining garlic, onion, bell pepper, Scotch bonnet pepper, thyme, and scallion; sauté for about 1 minute. Add the plantain and cook, stirring occasionally, for another 5 minutes. Add the corn and cilantro, and sauté for another minute. Add 1/4 cup heavy cream, and season to taste with salt and pepper.
- To make the sauce:
- Melt 1 tablespoon butter in a saucepan over medium heat. Add 1 tablespoon chopped scallion. Add the white wine, and cook, stirring, until the wine is evaporated. Stir in the heavy cream and whole milk. Bring to a simmer. Allow to simmer for about 5 minutes, until the sauce is reduced. Stir in the thyme and Parmesan cheese.
- To assemble the pot pie:
- Preheat the oven to 375°F. On a lightly floured surface, roll out two-thirds of the pastry into a large circle, and use it to line the base and sides of an 8-inch pie dish or casserole. Layer half the plantain mixture in the bottom, then distribute half the mozzarella and a sprinkle of Parmesan on top of that. Cover with half the callaloo mixture, then half the goat cheese and more Parmesan. Repeat the layers in the same order with the remaining plantain filling, mozzarella, Parmesan, callaloo filling, goat cheese, and more Parmesan. Pour the sauce over the assembled pie.
- On a lightly floured surface, roll out the rest of the pastry into an 8-inch round; lay it on top of the pie, trimming away any excess pastry and crimping the edges to seal well. Score an X in the middle of the top crust with a sharp knife. Brush the top of the pie with the beaten egg, scatter with the rest of the Parmesan, and chill for at least 20 minutes. Bake for 30 to 35 minutes until the pastry is golden-brown on top. Allow to cool in the pan for 10 minutes before serving.
BREAKFAST SAUSAGE POT PIE
With just 15 minutes of prep, this wholesome breakfast-inspired pot pie recipe is perfect for breakfast for dinner (brinner).
Provided by Jones Dairy Farm
Categories Trusted Brands: Recipes and Tips Jones Dairy Farm
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Place 1 pie crust into an ungreased 9-inch pie plate.
- Mix prepared sausage, 5 eggs, mixed vegetables and cheese together in bowl; season with salt and pepper. Pour into crust. Top with remaining pie crust and crimp edges to seal. Cut 3 slits in top crust. Brush with remaining 1 beaten egg.
- Bake for 35 to 37 minutes or until internal temperature reaches 165 degrees F. If needed, cover pot pie with foil to prevent top crust from over browning.
- Let stand for 10 minutes before cutting and serving.
Nutrition Facts : Calories 458.9 calories, Carbohydrate 26.5 g, Cholesterol 170.9 mg, Fat 32.9 g, Fiber 3.1 g, Protein 14.6 g, SaturatedFat 11.3 g, Sodium 567.1 mg, Sugar 0.4 g
MEXICAN SHEPHERD'S PIE WITH CORNMEAL BUTTERMILK TOPPING
The topping on this "pie" is really wonderful. Make it first and let it sit while you prepare the meat filling. Use the jalapeno if you want some heat, or use dried chili flakes.
Provided by Cookin-jo
Categories Savory Pies
Time 50m
Yield 9 serving(s)
Number Of Ingredients 17
Steps:
- For the topping beat together eggs, buttermilk and butter. Whisk in the dry ingredients until smooth and set aside.
- Brown ground beef with the onions and peppers. Drain off fat and return to the pan.
- Add remaining ingredients and simmer, covered, for 15 minutes.
- Pour into an ungreased 8 by 8 inch baking dish and level off the top.
- Spread topping over the meat.
- Bake at 350 degrees for 20 minutes.
- Prep time includes time to simmer the meat mixture.
Nutrition Facts : Calories 276.1, Fat 14.7, SaturatedFat 5.8, Cholesterol 96.7, Sodium 709.8, Carbohydrate 18.3, Fiber 2.8, Sugar 4.8, Protein 18.5
SMOKED SAUSAGE POT PIE
Fall is the season for sausage and for comfort food. Convenience foods help save some time for this a pot pie, made with smoked sausage. Puff pastry, pulled from the freezer and thawed, forms the crust, and fully cooked smoked sausage, a few frozen hash browns, and frozen mixed vegetables combine in the yummy filling.
Provided by Bibi
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 2 1/2-quart casserole dish with cooking spray.
- Roll out puff pastry to the dimensions of the casserole dish, adding 1 inch on all sides. Cover and place in the refrigerator.
- Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, 5 to 7 minutes. Stir in garlic, herbes de Provence, salt, and pepper; cook for 1 more minute, stirring occasionally. Add flour and whisk to combine. Cook for 1 minute.
- Pour in broth and cream gradually, stirring continuously until sauce bubbles. Add sausage pieces, vegetables, and potatoes. Cook, stirring continuously, until mixture bubbles again, 4 to 5 minutes. Pour into the prepared casserole dish.
- Place puff pastry on top of the filling, letting excess dough hang over all sides. Brush pastry with the beaten egg.
- Bake in the preheated oven until pastry is browned and the pot pie is bubbly, about 45 minutes. Cover loosely with foil after 25 minutes, to prevent overbrowning.
- Remove from oven and cool on a rack for about 15 minutes. Serve warm.
Nutrition Facts : Calories 606.9 calories, Carbohydrate 33 g, Cholesterol 114.1 mg, Fat 46.4 g, Fiber 2.9 g, Protein 17.8 g, SaturatedFat 19.8 g, Sodium 1085.9 mg, Sugar 2.5 g
TUSCAN ITALIAN SAUSAGE POT PIE
If you like your dinner to have a little zip to it, this is the recipe for you! My family loves this dish, so it is a staple at the Doyle household!
Provided by Dine Dish
Categories Savory Pies
Time 45m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degree F.
- Remove sausage from casings.
- Brown sausage in a skilled, stirring to separate meat.
- Rinse and drain the grease off of the sausage.
- Add the spaghetti sauce, beans and thyme to the sausage in the skillet.
- Simmer for 5 minutes over medium heat.
- Remove from heat and stir in the mozarella cheese.
- Pour the mixture into a medium size, round oven proof skillet or pie dish.
- Unroll the crescent dough; divide into triangles.
- Arrange in a spiral with points of dough towards the center, covering the sausage mixture completely.
- Bake for 12 minutes or until the crust is golden brown and the cheese is bubbly.
Nutrition Facts : Calories 624.5, Fat 29.4, SaturatedFat 11.7, Cholesterol 88, Sodium 1286.4, Carbohydrate 54.4, Fiber 8.6, Sugar 3.3, Protein 35.3
SPICY SAUSAGE POT PIE WITH CORNMEAL PASTRY:
Spice up your life with this Pot PIE. I did try this, but I did not use the pastry blender because I don't have one! The regular mixer served my purpose. This was a great tasting meal. I found this one in Better Homes & Gardens. The flavors & the aroma was worth the wait.
Provided by Poker
Categories Sauces
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a Med mixing bowl combine pastry ingredients.
- Using a pastry blender,cut in 1/3shorting until pieces are pea-size.
- Sprinkle 3-5 tablespoons of cold water, 1 tablespoon at a time, over mixture, tossing with a fork after each addition until moistened.
- Form dough into a ball.
- IN large skillet cook hot sausage for 8-10 minutes or until brown.
- Drain fat.
- Stir in rutabaga,salsa,ham& broth.
- Bring to boil & reduce heat.
- Cover until rutabaga is crisp-tender (8-10 min). Stir in hominy.
- Spoon sausage mixture into a ungreased 1 1/2-quart casserole.
- Preheat oven to 375°F.
- Prepare Cornmeal Pastry: Measure diameter of top of casserole. Roll pastry about 1 inch larger than top of casserole.
- Place pastry on top of casserole.
- Turn edges on top under & fluted; Cut slits on top for steam to escape.
- Bake for 40 to 45 minutes or until pastry is golden brown!
Nutrition Facts : Calories 474.2, Fat 18.2, SaturatedFat 6.1, Cholesterol 48, Sodium 1167.3, Carbohydrate 55.4, Fiber 6.8, Sugar 5.5, Protein 22.4
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