This is a wonderful recipe that we have been making for years. We try to lower the fat by using low fat sausages and cheeses. It is quite good with a spicy sausage. We haven’t seen any recipe quite like it and hope you will give it a try and let us know what you think. It is good served with a nice green salad and a glass of red wine, we think.

Broccoli and Sausage Pie

3 T unsalted butter

1 1/2 c broccoli, cooked, diced

3 T flour

1/2 lb hot sausage, crumbled, sautéed, drained

1 1/2 c skim milk

milk, sesame seeds

3/4 c grated Gruyere or other cheese to your taste

1 recipe whole wheat pie crust

2 T fresh parsley

Salt and pepper

In saucepan, melt butter. Stir in flour. Cook roux over low heat until thick and lightly crowned, about 3 minutes. Off heat, add milk slowly, whisking. Return to heat and stir until thickened, stirring or whisking constantly. Add cheese, parsley and salt and pepper to taste. Heat until cheese melts. Off heat, add broccoli and sausage and mix well. Let cool.

Split dough into 2 pieces. Roll 1/2 into 8 or 9″, depending on the size of you pie pan. Place in dish. Fill with broccoli mixture. Top with remaining rolled out crust. Cut several slits in the top. Brush with milk, sprinkle with sesame seeds. Bake in preheated 350 oven for 25-35 minutes or until lightly

browned. Transfer to rack and let cool at least 10-15 minutes before serving.

Serves 6.

Whole Wheat Pie Crusts

1 c all purpose flour

1/2 c whole wheat flour

1 stick unsalted butter

1/2 t salt

1 egg lightly beaten with 3 T milk

Put flour and salt in food processor. Pulse in butter until it resembles coarse meal. Add egg mixture and mix until it starts coming together. Shape into 2 balls, one slightly larger than the other (bottom vs. top). Cover with wax paper and refrigerate at least 1 hour before using.

Makes crust for a pie that needs and top and a bottom crust.

Source by Peggy Bloodworth