• 3 good-quality hot or sweet Italian sausages
  • 1 tbsp olive oil (15 mL)
  • 2 cups mushrooms, (500 mL) quartered
  • 2 small green zucchini, cut into 1/2-inch (1-cm) slices
  • 1 medium sweet red or yellow pepper,seeded and cut into 1/2-inch (1-cm) pieces
  • 3 cloves garlic, minced
  • 1-1/2 tsp each paprika and dried oregano (7 mL)
  • 1/4 tsp each salt and black pepper (1 mL)
  • 2 tbsp fresh lemon juice (25 mL)
  • 2 9-inch (23-cm) deep dish pie shells, thawed


  1. Remove skins from sausages; crumble sausages into small pieces. In a large nonstick skillet, heat oil over medium heat. Add sausage, mushrooms, zucchini and sweet pepper; cook, stirring occasionally, for about 15 minutes, until sausage is lightly browned and vegetables are tender. Add garlic, paprika, oregano, salt and pepper; cook, stirring, for 1 minute.
  2. Remove skillet from heat; stir in lemon juice. Let sausage mixture cool to room temperature.
  3. Preheat the oven to 425°F (220°C). Put one pie shell on a baking sheet. Spoon sausage mixture into pie shell. Moisten edge of shell with water. Invert second pie shell over filling, matching edges of pastry and discarding foil plate. Seal tightly all around edge with tines of a fork; cut three or four slits for steam to escape.
  4. Bake for 25 to 35 minutes, until pastry is golden brown and filling is bubbly. Serve hot or at room temperature, cut into wedges.