- 2 cups all purpose flour
- 1 teaspoon salt
- 1 Stick of room temperature butter
- ½ a cup of cold water
Meat & Veggie Filling
- 1lb of pork sausage
- 5 strips of bacon cut into bite-size pieces
- ½ an onion chopped
- 5 pieces of garlic chopped
- 1 pack of mushrooms chopped
- 1 red pepper chopped
- 1 sweet potato chopped
- 4 Eggs scrambled
- 1 cup of whole milk
- 1 handful of shredded cheese your choice!
- Preheat oven to 400°F
- In a large mixing bowl, prepare the crust. Combine the flour, salt, butter and water. Knead until dough forms.
- Cover the dough and place in fridge while you make the filling.
- Sautee the sausage and bacon bite-size pieces in a pan. When sausage and bacon are brown, pull the meat out of pan and set aside, but keep the grease. We'll use it.
- Place all your chopped veggies in the grease and sautee for 10 minutes.
- In a separate bowl, scramble together your eggs, add milk and shredded cheese. Mix together and set aside.
- Remove dough from fridge and rollout to make a flat surface, little less than an inch thick.
- Preheat your cast-iron over your stove with butter (I use 2 TBSP), but don't burn the butter. Just make sure your cast iron is buttered before putting in the dough.
- Place rolled out dough in cast-iron and fold in sides if they over flow your cast iron pan.
- Place the veggies and meats on top of the dough to fill the center of your pie.
- Grab your separate bowl of scrambled eggs and pour inside the pie over the veggies and meats.
- Place in oven at 400°F for 30 minutes
- Remove and let cool, but not too much. You want it to be slightly warm.
Adapted from Lily Lou Tay Recipes - love this girls videos and southern charm
