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Hot Italian Sausage Mexican pie

  • Baking — 60

  • Preparation — 30

  • Servings — 6


Shortcrust Pastry

  • 1 ¼ cups (190 g)

    unbleached all-purpose flour

  • ¼ tsp


  • 6 tbsp (85 g)

    cold unsalted butter, diced

  • ½ cup (125 ml)

    plain yogurt

  • ¼ cup (60 ml)

    ice water


  • 1

    onion, chopped

  • 2

    celery stalks, chopped

  • 1

    jalapeno chili pepper, seeded and chopped

  • 2 tbsp (30 ml)


  • 1 ½ lb (675 g)

    Dalisa Hot Italian sausage

  • 1 tbsp (15 ml)

    chili powder

  • 1 cup (250 ml)

    beef broth

  • 2

    tomatoes, finely chopped

  • 2 tbsp (30 ml)

    chili sauce

  • 2 tbsp (30 ml)


  • 1 tbsp (15 ml)

    prepared mustard

  • 2 tsp (10 ml)

    hot sauce (optional)

  • 1 cup (100 g)

    Tex-Mex cheese, grated


Shortcrust Pastry

  1. In a food processor, blend the flour and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the yogurt and water. Pulse just until the dough starts coming together. Add more water, as needed. Remove the dough from the food processor and form into a disc with your hands.
  2. On a floured work surface, roll the dough out until about 1/8 inch (3 mm) thick. Line a 9-inch (23 cm) glass pie plate with the dough. Refrigerate for 30 minutes.
  3. With the rack in the lowest position, preheat the oven to 400°F (200°C).
  4. Prick the dough all over with a fork. Cover with a piece of foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove from the oven. Remove the foil and weights.


  1. Meanwhile, in a large non-stick skillet over medium heat, soften the onion, celery and jalapeno in the butter for 7 minutes. Add the Hot Italian Sausage and cook over high heat, breaking the meat up with a wooden spoon, until nicely browned, about 10 minutes. Season with salt and pepper. Add the chili powder and cook for 1 minute while stirring.
  2. Add the broth and tomatoes to the skillet. Bring to a boil and cook over high heat, uncovered, stirring a few times, until the liquid has been absorbed, about 15 minutes. Remove from the heat. Add the chili sauce, relish, mustard and hot sauce, if desired. Let cool before pouring into the crust. Cover with the cheese.
  3. Bake for 20 minutes or until the cheese is melted and the crust is golden. (If cooking from frozen, let partially thaw before baking for 40 minutes.)
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