Italian Chicken Sausage and Thyme Pie

“There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.”
― Thomas Wolfe

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Happy Week my Friends!

Hope you all had a marvelous weekend and I also hope that you’re having a great beginning of year. So far, mine it’s been so sweet, literally.

This Chicken Sausage and Thyme Pie recipe comes from a very special person: My Mom! Everything she cooks and touch, has magic. She can make something complicated seem simple; ingredients impossible to get, suddenly are at your fingertips.

pie crust

This pie bakes up like a regular pie.  That means we start with melted butter, flour, ice cold water, grated parmesan cheese, garlic, salt and pepper.

crust

Now, I have to say, there’s nothing complicated in making this full-of-flavor pie. And I’m going to share my secret with all of you: The way I read recipes, is the same way Rita Rudner would read science fiction: I get to the end and say to myself “well, that’s not going to happen”.

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Hope you really enjoy preparing this Pie and don’t worry about following to a “T” the recipe or anything else for that matter. Grab the ingredients you like the most, listen some of your favorite music in your IPod, dance while you’re cooking and remember to put tons of LOVE on this. The result is AMAZING! A meal to die for!

::Italian Chicken Sausage and Thyme Pie::

For the crust:

125 gr. unsalted butter, room temperature

200 gr. whole wheat flour

3 tablespoons ice cold water

1 tablespoon grated parmesan cheese

1 clove garlic

Salt & pepper

Knead the butter with the flour. Add cold water, salt, pepper and grated cheese. Crush the garlic in the dough and let rest for 1 hour in a cool dry place.

To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan  Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes.

Preheat the oven to 375 degrees F.  Place a rack in the center of the oven.

For the Filling:

200 ml heavy cream

6 large eggs

4 mild italian chicken sausages, diced

200 gr. mozzarella cheese, grated

Thyme

Oregano

In a bowl, beat the eggs and heavy cream. When mixed, incorporate the rest of the ingredients, except the herbs. Pour the filling into the prepared crust and the herbs on top.

Bake pie for 40 to 50 minutes until pie is golden brown and puffed around the edges. Remove from the oven and allow to rest for at least 30 minutes before serving.  Serve warm or at room temperature.

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