Onion-Sausage Pie Recipe

This Onion Sausage Pie makes a superly delicious appetizer or snack ! This onion, white potato, sausage egg pastry with seasonings tastes yummy with savory sauces ! Try it out rght away and tell me if you like it ! Your suggestions for this Onion Sausage Pie are always welcome !

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
MethodInterest Group

Ingredients

 Frozen ready to bake piecrusts2 (9 Inch)
 Whole kernel corn16 Ounce
 Boiled onions with cream sauce mix1 Pound
 White potatoes1 Pound, drained
 Heat and serve sausages8 Ounce, sliced
 Butter/Margarine2 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Parsley flakes2 Teaspoon
 Hard-cooked eggs3 , shelled and diced
 Egg1 , beaten

Directions

Thaw both piecrusts, following label directions.
Drain liquid from corn into a 1 cup measure; drain liquid from onions; add enough onion liquid to corn liquid to make 3/4 cup.
Saute potatoes and sausages in butter or margarine until lightly browned in a large frying pan; stir in salt and pepper.
Spoon mixture into a large bowl.
Stir the 3/4 cup liquid into drippings in frying pan; add sauce mix from onions.
Cook, stirring constantly, until sauce thickens and boils 1 minute.
Stir into meat mixture with corn, onions, parsley flakes and hard-cooked eggs.
Spoon into a shallow 6-cup baking dish.
Roll out 1 of the piecrusts on a pastry cloth or board to a rectangle, 12x10 working length wise, cut into 6 strips 3/4 inch wide and 6 strips 1/4 inch wide with a pastry wheel or knife.
Brush wide strips lightly with part of the beaten egg; press a narrow strip on top of each.
Weave strips over filling in dish to make a crisscross top; trim any overhang flush with rim of dish.
Repeat rolling, cutting, brushing and stacking with remaining piecrust.
Brush ends of strips over filling with beaten egg; place remaining strips around rim of dish, overlapping slightly, to make a neat edge.
Bake in moderate oven (375°) for 15 minutes; brush strips with remaining beaten egg.
Bake 25 minutes longer, or until pastry is golden and filling bubbles up.
Garnish with parsley, if you wish.
Cut piecrust trimmings into 2 inch lengths; place on a cookie sheet; sprinkle with salt.
Bake in hot oven (425°) for 8 minutes, or until golden.
Serve with soup or salad or as snacks.
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