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Sausage Pasty Celebration Dinner with Hillshire Farm #GourmetCreations
November 7, 2011 By 5 Comments
One month ago, we celebrated midterm and it is already the end of the quarter now! The kids finished the first quarter with good grades so it is time for another celebration dinner. This time I made Sausage Pasty! The traditional pasty has hamburger and potatoes wrapped in a crust. I decided to use Hillshire Farm Gourmet Creations Sausage instead of the hamburger.
There were 4 flavors of Hillshire Farm Gourmet Creations Sausage available at Walmart: Beef & Bacon with Monterey Jack Cheese, Chicken Apple with Gouda Cheese, Sweet Italian Style with Pepper & Mozzarella Cheese and Beef & Jalapeno with Monterey Jack Cheese. I chose the Beef & Bacon with Monterey Jack Cheese for this recipe. You can check out my Google+ story of the shopping trip!
The complete recipe is at the bottom of the post. Dice all 4 sausage links and 2 potatoes that have been peeled and washed.
Mixed diced sausage, diced potatoes, diced onion and 1/4 cup chopped carrots in a bowl.
Unroll premade pie crust (homemade pie crust works great too) and cut out circles of dough. I used the lid from a jar of peanut butter for the circle pattern. There was enough filling for 19 pasties but I only made 10 and froze the leftovers.
Put 1/2 of the pie crust circles on a greased cookie sheet and put 1/4 cup of the filling in the center of the crusts. Top with 1 tablespoon of cream of celery soup thinned with water and add a dash of pepper.
Cover the filling with another pie crust circle, crimp the edges, brush with beaten egg and poke holes in the top with a fork.
Bake at 375°F for about 30 minutes.
The Sausage Pasty was delicious! This recipe is a keeper!
by The Gunny Sack
1 package Hillshire Farm Gourmet Creations Beef & Bacon Sausage, diced
2 large potatoes, peeled & diced
1/4 cup chopped carrots
1 Tbsp diced onion
1/2 cup cream of celery soup
5 Tbsp water
1 egg, beaten
Pie Crust (homemade or store bought)
Preheat oven to 375°F. Mix diced sausage, diced potatoes, diced onion and chopped carrots in a bowl. Cut out pie crust circles. Mix cream of celery with water and set aside. Place half of the circles on a greased cookie sheets and put 1/4 cup of the filling mixture in the center. Top with 1 tablespoon thinned cream of celery soup and a dash of pepper. Cover with top pie crust circle. Crimp edges with a fork to seal. Brush with beaten egg and poke holes in top with a fork. Bake at 375°F for 30 minutes or until potatoes are soft and the crust is golden.
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