Sausage Potpie

Potpies have been around since the Roman Empire. They have remained popular because they are so delicious and easy to serve. Everything-meat, veggies, and bread-all in one little package. They are a great way to use up leftovers, as well.

These are not classic potpies, which are usually filled with stew. These are breakfast potpies packed with creamy sausage goodness. You can use your favorite sausage.  I used spicy Italian because it has the bold taste we prefer. You can add other veggies like mushrooms or cubed boiled potatoes.  Sometimes I include different shredded cheeses, in addition to the cream cheese.  Cheddar and Swiss are good choices.

These can be frozen and rewarmed.  However, these are NOT tasty cold.  The cheese become gelatinous.  When I make these I serve a side of fruit or scrambled eggs.

Sausage Potpie

Servings:  6 pot pies
Time:  Thaw: 30 minutes, Prep: 30 minutes, Cook: 35 minutes total
Hardware:  Measuring spoon, a cutting board and knives, a skillet, a wooden spoon, 6-6 ounce ramekins (or individual pie plates), a clean flat surface, a rolling pin, a fork, a baking sheet, a kitchen towel, serving plates

Ingredients

• Olive oil to cover bottom of the skillet
• 1 ½ pounds bulk sausage
• ½ large bell pepper (¾ cup)
• 1 small onion (¾ cup)
• 1 teaspoon red pepper flakes
• 12 ounces soften cream cheese
• Salt
• Flour
• 2 sheets thawed puff pastry
• Cooking spray

1. Preheat oven to 375°. Dice the veggies.
2. Cover the bottom of the skillet in olive oil and heat over medium. Add the sausage and veggies.  Cook and crumble until the sausage is no longer pink, about 6-8 minutes. Drain.
3. Add the sausage mixture, pepper flakes and the cream cheese to the skillet over medium low and stir until the cheese completely melts. Taste and adjust the salt. Remove from the heat and allow it to cool while you prepare the crust.
4. Spray the ramekins liberally with cooking spray. On a slightly floured surface roll the first pastry sheet out to a 12”x 9”. Cut it into six squares.  Place a square into a ramekin.  Gently push the dough down into the bottom.  Make sure that some dough hangs out the sides because you will need to seal the pies.  You can use kitchen scissors to cut off a piece and wet it with a little water to make a patch if needed.  Repeat for the rest of the ramekins.  Fill each pie with the sausage mixture.  The mixture can mound up a little.  There may be some filling left over.  It is great served over rice.
5. Roll out the second pastry and cut it into 6 pieces.  Lay a top crust on each pie.  Crimp the edges of each pie.  Make sure each one is sealed. Use a knife to cut three vents in each top.  If you have leftover dough, you can bake it and serve it with the pies.
6. Place the pies onto the baking sheet and bake for 20 minutes or until the tops are golden brown.
7. Remove the pies from the oven and allow them to cool for about five minutes. Holding the ramekin with a kitchen towel, carefully turn a pie upside down over a small plate.  It should gently slide out.  You may need to run a thin knife along the edge, but be careful not to pierce the pie.
8. Serve warm.

Creamy Sausage Goodness