This version of the classic French-Canadian Tourtiere takes great liberties with its flavors. It features pork sausage and is laced with favorite pizza toppings such as olives, mushrooms and mozzarella cheese.
- 1 1/2 cups flour
- 1/3 cup cornmeal
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening (solid, OR lard)
- 1/3 cup water (cold)
- 1 pound bulk pork sausage
- 1/4 cup onions (finely chopped)
- 3/4 cup mushrooms (sliced)
- 1/2 cup black olives (pitted and sliced)
- 2 ounces pimentos (sliced, drained and diced)
- 2 tablespoons flour
- 1/2 cup water
- 3/4 cup mozzarella cheese (shredded)
- 1/4 cup parmesan cheese (grated)
- 1 eggs (beaten)
- 1 tablespoon water
- 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 beyone edge of baking dish; set aside.
- 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 cheeses. Set aside.
- For top crust, roll out the remaining dough. Spoon sausage mixture into the pastry-lined 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. Combine egg and water; brush egg mixture atop pastry, cut slits for escape of steam. Bake in a 400 degree F. oven for 30 minutes or until crust is golden. Let stand 5 minutes before serving.