Threw one together today: leftover turkey sausage*; cut-up apple, onion, and red pepper (all microwaved for fast-and-dirty softening); a fairly generic savory spice mix; and leftover shredded cheese. It all went into one of the roll-up pie crusts that have been in my fridge for something else that didn’t happen; fifteen minutes at 450 degrees, and pull it out.
Conclusions: it needed a binder. The cheese worked better than expected, but my wife pointed out that meat pies usually use an egg. I’m not big on eggs in meat pies, so I’ll need something else. Also, the red pepper was a problem because it looked a bit like the apple, or possibly the apple was a problem because it looked a bit like the red pepper. If I do another sausage and apple meat pie, my wife thinks that the spice load should be cinnamon and black pepper, and I can see that. Overall, though, a credible dish.
Obviously, feel free to sound off.
Moe Lane
*I know, but my wife’s current dietary profile requires me to find alternatives to red meat. So we’re going through all the usual non-vegan substitutes.
Actually, I’ve had some tasty experiences with turkey sausage. This sounds pretty good to me.
Apparently flax seed and Chia seed make good binder subs. I’d probably throw some rolled oats or other fibrous cereal like sticky rice in there, just to see what happened.
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But, why shy away from eggs: Have you considered quiche?
Google “flax egg” .. ‘s pretty simple, just need ground flax seeds and water and a little time.
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I’ve got this bread recipe that I needed to vegan-ify and the flax egg suits nicely .. flax has a sufficiently mild flavor that it doesn’t affect the bread flavor noticeably. I’ll admit, I haven’t tried it in a pie.
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Mew
I’m weird about eggs, sometimes.