Mushroom & Sausage Pie



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Time saver

I always try to keep 1 or 2 frozen pie crusts in the freezer, because they are so versatile and you can always turn anything into a tasty and easy dish! Sure, there are times when scratch-made pie crust is the clear choice – but I have become a believer in having a few convenience items around – it gives you so many more options that don’t take a lot of time. I’ve used this method to make sweet Berry Jam Hand Pies and even Leftover Lentil Hand Pies!

Gather your ingredients

I always recommend gathering and even measuring all of your ingredients before you start cooking! That way, you don’t have any surprises, and you know you are fully prepared. It’s no fun to cook under stress, so having everything within arm’s reach means I can enjoy some good music and a glass of wine instead of racing around!

Food By Joe Recipe Sausage Mushroom pie calzone

Chop chop!

The chopping for sausage & mushroom pie is minimal. The Onions, garlic, mushrooms and potatoes are the only things that need cutting up. If you wanted to save even more time, you could buy pre-chopped vegetables at your supermarket, and a bag of frozen potatoes would work just fine!

Start with sausage

Start by browning the sausage in a skillet over medium heat. Any sausage would work for this recipe – I used a spicy Italian sausage, but you can use a sweet sausage, chicken sausage – just about anything! You should not need any oil, but if there seems to be a lack of moisture, drizzle a little olive oil in the pan.

Once the sausage browns, use a slotted spoon to transfer it to a bowl but keep the drippings in the pan to cook the next ingredients!

The rest

Use the sausage drippings as the oil to cook the onions, potatoes, garlic, and mushrooms. Saute them on medium heat, stirring frequently, until the potatoes are just barely cooked through. Add this mixture to the bowl with the sausage.

Let things cool down for a few minutes before moving on to the nest steps. You’re going to add an egg to the mixture as a binder, but you don’t want to scramble the egg! After 5 minutes or so, things will cool sufficiently.

Food By Joe Recipe Sausage Mushroom pie calzone

Once the mixture has cooled a bit, add the egg, the pepperoncini and the pepperoncini liquid. Stir everything to combine.

Putting it all together

Thaw the pie crust according to the package instructions. You want it rolled out, but you don’t want it sitting around at room temperature for too long. If you have it rolled out but you’re not ready for it yet, put the crust on a sheet pan in the fridge until you’re ready. Be sure to sprinkle a bit of flour on the pan first.

When you’re ready to assemble, set the first crust on one side of the sheet pan. You’re going to end up with two semicircular pies, so try to position the crust so that you won’t need to move it once it’s filled and sealed.

Spoon around 1 cup of filling onto the lower half of the circle, but leave an inch or so of the crust showing all around. This is the part that we will brush with eggwash and crimp together to seal the pie crust. Sprinkle the cheese over the filling, and then top with the marinara sauce. You can use your favorite storebought marinara, or try out my Simple

Food By Joe Recipe Sausage Mushroom pie calzone

Seal it up

Crack an egg into a small bowl and use a fork to beat it gently. This will be the ‘glue’ to help seal our crust. Use a pastry brush or your fingers to brush a little eggwash along the bottom edge of the crust.

Fold the top of the crust down over the filling and press gently all around to seal the top and bottom crust. Use your fingers to pinch around the edge of the crust. (You can also use a fork to gently crimp the edges)

A final wash

Once your crust is crimped, your sausage & mushroom pie is ready for a final eggwash over the entire outside. This will help the crust come out shiny, flaky, and golden brown. Don’t forget to poke a vent hole or two in the top of the crust!

Do it again!

Repeat the process for the second sausage & mushroom pie. Slide the pan into the oven for 25-35 minutes, or until the crust is a nice golden brown and the bottom is cooked and not soft. If the tops are too dark but the bottoms aren’t cooked, cover the pies with foil to prevent the top from getting too much darker.

Food By Joe Recipe Sausage Mushroom pie calzone


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