Southwest Sausage Pie

Yield: 4 servings

1 cornmeal pastry
1 pound bulk pork sausage
¼ cup finely chopped onion
1 cup sliced mushrooms
½ cup sliced pitted black olives
¼ cup canned roasted red peppers, diced
2 tablespoons flour
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg (optional)

In a large skillet over medium heat, saute sausage and onion until the sausage is browned and onion tender. Drain off the fat. Stir in the mushrooms, olives, red pappers and flour. Add ½ cup water and cook over medium heat for 5 to 6 minutes, stirring occasionally. Remove the pan from the heat, stir in the cheeses and set aside to cool. Preheat the oven to 400 degrees.

Divide the pastry in half. On a lightly floured board roll one half to a 12" circle and fit it into a 9" pie plate. Roll out the second half of the pastry to the same size. Place the filling in the pastry-lined pan and top it with the second round.

Cut the pastry to a 1" overhang, turn the edges under and crimp to seal. Cut slits in the crust for steam to escape.  Combine the egg with 1 tablespoon of water and brush it over the crust.  Bake in a 400 degree oven for 30 minutes or until the crust is golden brown. Let the pie stand for five minutes before cutting.