Smoked Sausage Potpie Galette with Cheddar-Thyme Crust

A beautiful and delicious take on a classic!

Ingredients

Filling:

—2 Links-Queen City Sausage-Smoked Sausage.  Cubed/chopped

—3 Cups mixed spinach and broccoli chopped

—8 OZ Sliced mushrooms

—2 Large carrots, sliced or use shredded

—1 SM Onion, diced

—1 Celery stalk, diced

—1 Cup Chicken stock/broth

—3 Cloves of garlic, minced

—3 TBLS All purpose flour

—1/2 TSP Salt

—1/2 TSP Pepper

—1/2 TSP Minced fresh oregano

—2 TBLS Fresh parsley, minced

—3 TBLS Olive oil

Crust

—11/4 Cups all purpose flour

—1 Stick of cold butter, cubed

—1/2 Cup Shredded cheddar cheese

—2 TBLS Fresh thyme, minced

—1/4 Cup Ice water

—1/4 TSP Salt

Directions

1. Mix together crust ingredients: Combine cheese, flour, salt and thyme.  Add in butter slowly, until crumbly.  Gradually add in ice water, toss with a fork until dough holds together when pressed. Shape into a patty and refrigerate for one hour

2. Filling: Add olive oil to an large skillet.  Medium high heat.  Add carrots, celery and onions to soften, 5-7 minutes. Add mushrooms, cook for 3 additional minutes.  Add broccoli, spinach, and garlic, about 2 minutes. Stir often

3. Blend together broth, salt, flour and pepper.  Slowly pour over skillet ingredients.  Cook until thickened and then add sausage and oregano

4. Preheat oven to 375.  On a floured parchment sheet, roll out the dough into an approximate 12” circle.  Transfer to a baking sheet.

5. Begin adding the mix from the skillet, to the dough circle, keeping a 2 inch distance from the edges.  Fold the crust edge over the filling, pleating as you go.

6. Bake on a lower oven rack until crust is golden brown and bubbly.  About 35 minutes. Cool before slicing.  Top with parsley

PRINT PAGE