A cornmeal pastry hides the mixture of sausage, onion, cheese, mushrooms, olives and pimiento in Savory Sausage Pie. For a crisp, shiny crust, brush the pie with a mixture of egg and water just before baking.
SAVORY SAUSAGE PIE
1 1/2 cups plus 2 tablespoons flour
1/3 cup cornmeal
1/2 teaspoon salt
1/2 cup shortening or lard
1 pound bulk pork sausage
1/4 cup finely chopped onion
3/4 cup sliced mushrooms
1/2 cup sliced pitted black olives
1 (2-ounce) jar diced pimiento, drained
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
Combine 1 1/2 cups flour, cornmeal and salt in mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon water over part of mixture and gently toss with fork. Push to side of bowl.
Repeat sprinkling water and tossing with fork until all dry ingredients are moistened, using 1/3 to 1/2 cup water. Form dough into ball. Divide in half. Roll out 1 portion to 10-inch circle and use to line 8-inch square baking dish. Trim pastry to 1/2 inch beyond edge of dish. Set aside.
Saute sausage and onion in large skillet over medium-high heat until sausage is browned and onion tender. Drain. Stir in mushrooms, olives, pimiento and remaining 2 tablespoons flour. Add 1/2 cup water and cook over medium heat 5 to 6 minutes, stirring occasionally. Remove skillet from heat, stir in mozzarella and Parmesan cheeses. Set aside.
Roll out remaining dough to 10-inch circle. Cut slits for steam to escape. Spoon sausage mixture into pastry-lined baking dish. Top with second pastry. Trim top crust 1/2 inch beyond edge of baking dish. Fold extra pastry under bottom crust and flute edge.
Combine egg and 1 tablespoon water and brush top of pastry with mixture. Bake at 400 degrees 30 minutes or until crust is golden brown. Let stand 5 minutes before serving. Makes 4 servings.