Portland MEAT Pies – Pie Off

Such a wonderful day of baking pie. Congrats to Zoe and Tricia for winning in their categories….well done. Since Betsy didn’t mention me in her post, I’m gonna promote my own pies. I decided to go outside the box and make MEAT PIES. Yep, the Internets are a wonderful resource for finding recipes and I found one. I decided to make one veggie and one meat. The B pie was made with Spicy Italian sausage, organic red potatoes, red onion, crimini mushrooms, Italian parsley and seasonings. The D pie was made from Tofurky Italian veggie sausage, organic fingerling potatoes, red onion, crimini mushrooms, Italian parsley and seasonings.

I know I didn’t win and that’s cool. They weren’t prepared for Savory pies and honestly, I was competing with Tricia. I guess I should maybe think about taking my meat pies to farmer’s markets.
Seriously, I had a wonderful time making the pies, twitting about the process and presenting my work. I love cooking and at the end of the event, I realized others in Portland also love my cooking. Thank you.

And as Betsy said – thank you to the organizers. Well done!  Recipe after the jump.

Here’s the recipe I used for both my pies.  The only change was one had veggie sausage and the other had meat.

Dieselboi’s Veggie Sausage Pie

Ingredients:

1 lb Veggie Sausage

4 cups diced cooked potatoes

2 onions, minced

½ cup celery, diced

2 ¼ cup flour

2/3 cup shortening

1 tbsp chopped parsley

1 ½ tsp salt

½ tsp pepper

Milk to cover

Crust:

Combine flower and 1 ½ tbsp salt in a mixing bowl. Add shortening and cut in with whisk or blender until mixture is sufficiently blended – looks like peas. Add filtered cold water by the tablespoon while tossing lightly with a fork. Use only enough water to hold the pastry together when it is pressed between the fingers. Pastry shouldn’t be wet. Roll dough into a round ball, handling as little as possible. Roll out on a lightly floured board into a circle 1/8 inch thick. Line the bottom and sides of a flat backing dish with the pastry. Save a small ball of pastry for the top.

Insides:

Boil a few potatoes for approximately 15 minutes. Soft enough to cut into thin slices. Layer potatoes and veggie sausage with other ingredients until pie is full. I use Tofurkey Italian Sausage and cut the sausage on the bias. Add the celery, onion, parsley (use Italian Parsley for extra flavor.) Every so often while filling, toss in a pinch of salt and fresh ground pepper. Once filled, cover with warm buttermilk or a corn starch roux. Cover with remaining pastry. Cook at 350 for 1 hr.

Thoughts:

As stated, I use Tofurkey Italian Sausage links cut on the bias. Pretty tasty. You can also add garlic, peppers, mushrooms and any seasoning to flavor your pie. Another veggie sausage option is GimmeLean sausage style veggie sausage.

Related Posts

• August 10, 2009 -- Only 6 More Days ‘Til Pie Nirvana! (4)
• July 29, 2008 -- Mmmm…pie! (3)
• October 5, 2009 -- SLL: Art Night with Mark Colman (0)
• August 17, 2009 -- SLL: WordcampPdx 2009, Urban Airship and PIE (0)
• June 4, 2009 -- OurPDX shared links for June 4th (0)

Tagged as: #mmmpie, pie, pieoff