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Chard and Sausage Pie

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Source: Cooking at a Glance - Vegetables & Grains

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Active Time:  30 Minutes
Total Time:  1 Hour 10 Minutes
Yield:  Makes 8 servings

Swiss chard is an overlooked vegetable that deserves more attention. Deep green and leafy, it tastes like spinach and is available with white or crimson ribs and veins. Here it adds fresh flavor to a substantial filling for a dinner pie.

RECIPE INGREDIENTS

For the Pie Pastry:

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup shortening or cold butter

6-7 tablespoons water

For the Filling:

1 pound swiss chard, stems trimmed and leaves and stems sliced crosswise into thin strips

1 onion, sliced

2 tablespoons olive oil

2 sweet or hot italian sausages (8 ounces total), casings removed and meat crumbled

1 cup ricotta cheese

2 eggs

1/2 cup grated parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS

FOR THE PASTRY:
In a mixing bowl stir together flour and salt. With a pastry blender, cut in shortening or butter till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened (you may not need all of the water). Divide dough in half and form each half into a ball. Wrap in plastic and chill while preparing the filling, or for up to 24 hours.

FOR THE FILLING:
In a large pot of boiling salted water cook Swiss chard for 3 minutes, or till limp but still bright green. Drain and let cool. Squeeze out excess liquid; set aside in a large mixing bowl. (You should have about 1 1/2 cups chard.)

Meanwhile, in a large skillet cook onion in hot oil for 3-5 minutes, or till softened. Add crumbled sausage meat; cook and stir for 7-9 minutes, or till meat is brown. Drain off excess fat. Add onion and sausage mixture to Swiss chard in bowl; mix well.

In a small bowl stir together ricotta, eggs, Parmesan cheese, salt, and pepper. Add mixture to Swiss chard.

On a lightly floured surface flatten one ball of dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll onto a 9 inch pie plate; ease pastry into pie plate without stretching. Transfer filling to pastry-lined pie plate. Roll out remaining dough for top crust. Cut slits in pastry. Place top crust on filling. Trim top crust 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust and crimp edges. Bake in a preheated 400 degrees F oven for 30 minutes, or till golden brown. Let stand for 10 minutes, then serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 8 servings

Calories:

498

Fat. Total:

35g

Fiber:

Carbohydrates, Total:

29g

Sodium:

790mg

% Cal. from Fat:

63%

Cholesterol:

89mg

Protein:

16g

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