Ricotta Sausage Pie
Instructions
Sift togther flour, baking powder and salt. Make a well in the center
and add olive oil and water, mix together (by hand or with a standing mixer and
a dough hook) until dough forms a ball and pulls away from sides of bowl.
Knead for a few minutes and wrap in plastic and refrigerate at least 1 hour and up
to 2 days. Remove from fridge 30 mins before rolling.
Remove casing from sausage and brown in a little olive oil in a cast iron
skillet, breaking up into bite size chunks, drain fat and remove to cool on
a paper towel lined plate. Combine cooked sausage with all other filling ingredients
and chill for 30 mins.
Cut dough in half and roll each half into a large circle. Take a 9-10 cake pan and spray
with cooking spray. Place one of the rolled pastry circles in the pan letting edges hang over sides,
brush with a little olive oil and add filling. Fold edges over the filling and place the
other circle of pastry on top and fold excess under the bottom of the first pastry circle.
Brush with an egg wash (1 egg yolk beaten with 1 Tbs cold water) Cut four vents in top. Bake in
a 375 for 40-50 mins. Let cool for at least 15 mins before cutting. Serve with tomato sauce,
if desired.
