LEFTOVER SAUSAGE AND POTATO PIE

   Some years back, my mom developed an affinity for sweet potatoes and as you can guess, I had no choice but to go with the flow. We had potatoes somewhere in our meals week in week out, I just couldn’t hate on them, they are sweet. For some funny reason a couple years after, the love started dying and she selectively eats potatoes now. You know sometimes when there’s food that isn’t enough to be eaten as a meal in itself but has to be paired with something? Well, there was a similar potato situation when I first tried out this recipe. Luckily for me, there was some leftover sausage and I thought to just play around with both ingredients and hopefully get everyone to enjoy the sweet potatoes. Anyway, below is the recipe I came up with after all the mixmatching and whatnot in the kitchen.

You Need

 Sweet potatoes
 Sausage (I used chicken francks)
 Ground pepper
 Seasoning cubes
 Onions (optional)
 Curry
 Eggs (2)
 Vegetable oil
For the crust
 Flour
 Salt
 Water
 Baking soda.

Preparation
For the crust.
 Sift 2 cups of flour and a level teaspoon of baking soda
 Add a third of a teaspoon of salt and a whisked egg. Mix.
 Add water in bits.
 Mix together until all is well combined and a slightly sticky dough is formed.
 Leave to rest for 5 minutes.
 Knead on a floured board.
 Roll out the dough

The filling
 Peel and chop the potatoes into small bits. Boil until soft. Drain
 Chop the sausages into bits (circles or dices).
 Sprinkle some pepper as desired on the diced sausages.
 Chop the onions.

Method
 Heat about a cooking spoon of vegetable or olive oil in a frying pan.
 Add the onions to the hot oil and fry.
 Add the sausage bits to the oil as well, fry till it begins to turn brown.
 Add the potatoes to the stir fry and keep frying, turning at intervals.
 Add seasoning cubes and some more pepper if needed and curry to the sausage-potato mix.
 Keep frying and add a tablespoon or two of water to the mixture when it seems to burn.
 Lay the rolled dough in a buttered oven safe dish of your choice. I used a pyrex bowl.
 Scoop the sausage-potato evenly mix into the laid dough.
 Whisk an egg or two and pour some over the filling. Leaving some for glazing.
 Use the overhanging dough to cover the filling over the top. Brush lightly with the remaining egg. PS: Ordinarily, you should make a separate covering of dough for the top of the pie. I didn’t do that for some reason in this case.
 Bake for 20-25 minutes in a preset oven or until the top crust is golden brown.
 Enjoy