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 !
Ingredients
2 frozen ready to bake 9 inch piecrusts
1 can (12 or 16 ounces) whole kernel corn
1 can (about 1 pound) boiled onions with cream sauce mix
1 can (1 pound) white potatoes, drained and diced
1 package (8 ounces) heat and serve sausages, sliced
2 tablespoons butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons parsley flakes
3 hard-cooked eggs, shelled and diced
1 egg, 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.
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.
