After a recent trip to the Farmer’s Market at Fairfax, Kyle and I had some garlic artichoke sausage from Huntington Meats and some days, the answer is just to make pot pies.

Pot Pies!

1lb raw sausage of some sort

1/2lb mushrooms, quartered

1 leek, finely chopped

2 red potatoes, diced

a few sage leaves

a dash of beer

a double recipe of pie crust, perhaps this one

1 can cream of mushroom soup

1 egg

a dash of some sort of dairy (milk, cream, etc.)

You also need 4 ramekins because that’s how much it makes (with a little extra that we just ate on the spot but you could probably wrangle it into 5 if you were less inclined to snack while cooking than I am) .

Step One: Roast ALL THE THINGS

Well, just those first 6 things, like this:

We did 425 for about 45 minutes, the sausage was cooked and the veggies were a little brown but not crispy. Once all the bits cool down a little (Save the now crispy sage leaves!), chop the sausage into slices, throw everything into a sauce pan, and add the can of cream of mushroom. Let the mix simmer a little while you throw together some pie crust.

Mmm. Filling.

Cut out circles of pie dough about an inch bigger than the mouth of the ramekin and arrange it as the bottom crust, scoop in filling, cut out another circle that’s only a bit bigger than the mouth of the ramekin, and pinch the side to seal. I did mine a bit ragged because I like it when little crust bits get extra crispy.

Scramble an egg with a dash of dairy, we used regular milk:

Use a brush and paint on the eggwash, salt and pepper the crust. Then crush and sprinkle on some of those crispy sage leaves you so cunningly saved from earlier. Bake at 425 about 25 minutes or until the perfect color.