Brunch Sausage-Egg Pot Pie With Puff Pastry Crust
You can prepare the pie a day ahead and refrigerate overnight, or freeze pie for up to one month. Although I have only made this using puff pastry, I would think that you could use a plain pie pastry for this instead of the puff pastry. This is delicious! If you want cut the sausages in half after browning.
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DIRECTIONS
- Brown the sausages in a skillet for about 5 minutes, turning occasionally; remove from pan and set aside.
- Add in onion or shallot; saute for about 3 minutes or until softened.
- Add in mushrooms; saute for about 6 minutes.
- Add in cream cheese and the sausages back to the skillet; cook, stirring until cheese has melted (about 3 minutes).
- Spoon the sausage/cheese mixture into an 8 x 8-inch square baking dish.
- In a bowl whisk eggs with 3 tablespoons whipping cream or half and half cream OR milk.
- Add to the skillet and scramble (leaving slightly undercooked).
- Spoon eggs over the sausage.
- Sprinkle with breadcrumbs (do not mix in).
- On a floured surface roll out pastry to a 9x9 inch square.
- Brush with melted butter.
- Place on top of the baking dish (butter-side down) and "crimp" edges.
- Brush the top of the pastry with more melted butter.
- Cut about 5 steam vents in top of pastry.
- Bake in a 350 degree oven for about 30 minutes, or until pastry is golden brown and the filling is bubbly.
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