Monterey Sausage Pie

findatorr.com

Chelsey Rutledge

note: For the Pie Crust:*

2 ½ cups (310g) all-purpose flour

1 cup (227g) cold unsalted butter, diced

1 teaspoon salt

1 teaspoon granulated sugar

¼ to ½ cup (60 to 120ml) ice water

note: For the Filling:*

1 lb (450g) Monterey sausages, casings removed and crumbled

1 cup (150g) diced onions

1 cup (150g) diced bell peppers (any color)

1 cup (150g) sliced mushrooms

2 cloves of garlic, minced

1 cup (240ml) heavy cream

1 cup (240ml) chicken broth

½ cup (50g) shredded Monterey Jack cheese

½ cup (50g) shredded cheddar cheese

1 tablespoon olive oil

2 teaspoons dried thyme

Salt and pepper to taste

Directions at findatorr.com

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