Pie crust filled with fried bologna, potatoes, onion, carrots, garlic, and peas.
- 1 recipe double crust pie crust made the day before and rested in fridge
- 2 tbsp oil
- 1 lb thick sliced bologna fried until slightly browned
- 1 onion thin sliced
- 2 large russet potatoes peeled, halved and sliced thin
- 2 carrots peeled and thin sliced
- 2 cloves garlic minced
- 1 cup frozen peas
- 1/4 cup water
- salt and pepper
- 1 egg for egg wash
- ketchup for serving
Heat oven to 425 and place rack in the middle.
Roll out the bottom crust and put into your pie plate and put back into the fridge to chill while you make the filling. Also roll out the top circle and place back in the fridge on a sheet pan so it is ready to go.
In a skillet, heat 1 tbsp oil until hot. Add the onion and cook for 2-3 minutes. Add the potatoes, carrots, and garlic and cook, stirring occasionally for about 8 minutes until they are browning. Add the water and cover and cook until the potatoes are just tender. About 10-15 minutes. Stir in the peas and season with salt and pepper. Taste and adjust seasoning if needed. Allow to cool for 30 min.
Fry the bologna slices and allow to cool for 30 min as well.
Spoon the vegetables into the chilled pie crust and spread evenly. Top with the bologna. Cover with top crust and crimp as desired. Whisk egg with 1 tbsp water and brush crust with egg wash.
Bake until top and bottom crust are nice and brown and crisp. About 40-50 minutes. Cover the edges with foil if they are getting too browned. Let rest for 10 minutes, then cut and serve with ketchup. Yum!