1 1/2 cups all-purpose flour
1/3 cup cornmeal
1/2 teaspoon salt
1/2 cup shortening
OR
1/2 cup 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-ounce jar diced pimiento, drained
2 tablespoons all-purpose flour
1/2 cup water
3/4 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
1 tablespoon water
Servings: 6
1. 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 beyond edge of baking dish; set aside.
2. 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 Mozzarella cheese and Parmesan cheese. Set aside.
3. For top crust, roll out the remaining dough. Spoon sausage mixture into the pastry-line 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.
4. Combine egg and water; brush egg mixture atop pastry, cut slits for escape of steam. Bake in a 400º oven for 30 minutes of until crust is golden. Let stand 5 minutes before serving.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
1/3 cup cornmeal
1/2 teaspoon salt
1/2 cup shortening
OR
1/2 cup 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-ounce jar diced pimiento, drained
2 tablespoons all-purpose flour
1/2 cup water
3/4 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
1 tablespoon water
Servings: 6
1. 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 beyond edge of baking dish; set aside.
2. 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 Mozzarella cheese and Parmesan cheese. Set aside.
3. For top crust, roll out the remaining dough. Spoon sausage mixture into the pastry-line 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.
4. Combine egg and water; brush egg mixture atop pastry, cut slits for escape of steam. Bake in a 400º oven for 30 minutes of until crust is golden. Let stand 5 minutes before serving.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
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