Pork Sausage Pie

This version of the classic French-Canadian Tourtiere takes great liberties with its flavors. It features pork sausage and is laced with favorite pizza toppings such as olives, mushrooms and mozzarella cheese.

1 1/2 cups flour
1/3 cup cornmeal
1/2 teaspoon salt
1/2 cup shortening or lard
1/3 cup cold water
1 pound bulk pork sausage
1/4 cup finely chopped onion
3/4 cup sliced fresh mushrooms
1/2 cup sliced pitted ripe olives
1 (2-oz.) jar diced pimiento, drained
2 tablespoons flour
1/2 cup water
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
1 tablespoon water

Prepare cornmeal pastry:
In a mixing bowl combine flour, cornmeal and salt; cut in shortening or lard till mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. Divide in half. On a lightly floured surface roll half the dough to a circle about 10 inches in diameter. Ease pastry into 9-inch pie plate. Trim to 1/2 inch beyone edge of baking dish; set aside.

In a large skillet cook sausage and onion over medium-high heat till sausage is browned and onion is tender; drain.

Stir in mushrooms, olives, pimiento and flour. Add water and cook over medium heat 5-6 minutes, stirring occasionally. Remove skillet from heat; stir in cheeses. Set aside.

For top crust, roll out the remaining dough. Spoon sausage mixture into the pastry-lined pie plate. Top with pastry for top crust. Trim top crust 1/2 inch beyond edge of baking dish. Fold extra pastry under bottom crust; flute edge

Combine egg and water; brush egg mixture atop pastry, cut slits for escape of steam.

Bake in a 400 degree F. oven for 30 minutes or until crust is golden. Let stand 5 minutes before serving.

Servings: 6
Source: National Pork Board