Ingredients
2 double crust pie shells
3/4 lb italian sausage links
6 hard cooked eggs diced
1 C diced Cheddar cheese
1/2 C diced Provolone cheese
1.5 C whole milk ricotta cheese
1/2 bunch fresh parsley chopped
salt and pepper to taste
1 uncooked egg
1/4 C melted butter
Preparation
Preheat oven to 350 Place bottom crusts in pie tins. save tops aside. Cut sausage into 1/2 inch pieces and saute til brown. Cool a bit. Place sausage in a large bowl and add hard cooked eggs, cheddar, provolone, rocotta and parsley. mix and season with S&P. add one raw egg and mix. check consistency, not too soupy, and not to dry. add another egg if too dry. Spoon 1/2 of filling into each pie tin. Cover with top crusts, seal edges, cut steam vent in top. brush top with melted butter. Bake for 30-40 minutes til pie shell is baked. remove, let rest for 5 minutes and serve.
