Sausage Pot Pie
Ingredients
| 1 lb of bulk pork sausage | ||
| 1 cup cubed cooked smoked ham | ||
| 1 green bell pepper, chopped, about 1 cup | ||
| 1/2 cup of onion, chopped | ||
| 1 stalk of celery, chopped | ||
| 1 tsp ground sage | ||
| dash of kosher salt and fresh cracked black pepper | ||
| 1 can of condensed cream of chicken soup | ||
| 4 cups apples, thinly sliced | ||
| Pastry: | ||
| 1/3 cup plus 1 tbs of shortening | ||
| 1 cup flour | ||
| 1/4 cup Parmesan cheese | ||
| dash of kosher salt | ||
| 2 to 3 tbs of cold water |
This is an absolutely delicious version of the classic pot pie.
- Cook sausage in a saute pan until done. About 10 minutes, drain.
- Stir in ham, green pepper, onion, celery,sage, salt, pepper and condensed soup.
- Divide sausage mixture into 6 (10 oz) individual casserole or custard dishes.
- Place apples on sausage mixture in each casserole.
- Prepare pastry.
- Gather into ball and divide into 6 equal parts.
- Roll each part 1 inch larger than casserole.
- Fold in half and place on casserole and unfold.
- Seal pastry to the edge of casserole and cut several slits on the top.
- Bake in a preheated 375 degree oven until the crust is brown, about 30 minutes.
Pastry:
- Cut shortening and cheese into flour and salt until particles are the size of small peas.
- Sprinkle in water, 1 tbs at a time, tossing with a fork until all four is moistened and pastry almost cleans the side of a bowl. Add more water if necessary.
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