Happiest Plates On Earth: Savory Sausage & Mushroom Pie- Inspired By ‘Fantasia’


It feels like it’s been forever since we did this!


It was a very difficult choice to step away from this blog for a couple months, both to give myself the mental break I needed to focus on real life stuff, and to give myself the physical break of being tied to my computer and my iPhone camera.  After the break (and a much-needed job change), I’m back and ready to get to it again!

When it comes to creating dishes for each of the Disney animated canon films, some of them really take some thought.  Even when there are obvious theming options or flavor ideas, it is sometimes difficult to adapt all of those things into one cohesive dish that will eat well.

So what can you do when you are already starting with a film that doesn’t even have plotlines or real characters?

No, I’m actually asking you guys.

I’ve watched a lot of ‘The Great British Bake Off’ over the years, and something that I’ve always wanted to try is a savory raised pie filled with meat. They make them all the time and they always look so good.  Let’s see…. ‘Fantasia’ has a sequence involving a flood, so…water. Hot water crust.



Hot water crust, it turns out, is awesome and super simple! I don’t know that I would ever make a traditional butter crust again actually.  This hot water crust is tender and flaky and takes only a minute to put together.  I highly recommend trying it out sometime.

I chose to add roasted vegetables to represent Chernobog, the satanic villain of the film and then added a red wine reduction drizzle to represent the Pastoral Symphony section.  I added mushrooms for the ‘Nutcracker’ sequence as well.

Savory Sausage And Mushroom Pie

Serves: 4-6

Prep Time: 1 Hour

Cook Time: 1 1/2 hour 

Hot Water Pie Crust 
3 1/2 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 1/2 sticks butter
6 ounces lard
1 cup unbleached bread flour

In large bowl, whisk together flours and salt and add to mixer bowl.  Place remaining ingredients in pan on the stove and bring to a boil.  Pour the liquid over the flour and mix until a shaggy dough forms.  Turn out onto a flour surface and knead for approximately 4 minutes, until the dough is smooth.  Divide the dough in half and wrap them each well to keep them from drying out.

Savory Sausage, Sweet Potato, And Mushroom Pie Filling

1 lb fresh mushrooms, sliced

1 red onion, sliced

2 tablespoons chopped garlic

4 medium sweet potatoes

1 lb ground hot pork sausage

1 tablespoon vegetable oil

3 tablespoons flour

1 cup vegetable stock

2 tablespoons fresh picked thyme leaves

1/4 cup chevre

4 teaspoons salt (split)

5 teaspoons  black pepper (split)

Wash and bake the sweet potatoes, then cool. I did this step in the microwave, as it saved about 45 minutes. Once the potatoes are cool enough, peel them and cube them. Set them aside for construction. Brown the pork sausage in a pan on the stove and remove the meat, reserving the fat in the pan for browning other ingredients. Set aside the sausage for construction. Add the vegetable oil, garlic, onion, mushrooms, and thyme into the pan and brown all ingredients together until browned. Sprinkle flour over the mixture and stir to coat them, creating a paste. Pour in the vegetable stock little by little, whisking everything together to make a sauce. Add in the remaining salt and pepper, seasoning to your taste.

Red Wine Balsamic Reduction

3 cups merlot

1 cup balsamic vinegar

1/2 cup honey

Place the merlot and the balsamic in a small saucepan on the stove and simmer it until it is reduced to a thick syrupy mixture. This will take about 30 minutes, but watch it to make sure it doesn’t burn. Stir in the honey, 1 teaspoon salt, 2 teaspoons pepper, and set it aside to cool to room temperature.

Making The Pie

Preheat the oven to 350 degrees.

Press half of the dough evenly into a prepared 9″ springform pan, working it up the side to the very top.  Try to keep the pastry thin so everything bakes evenly.

Press the cooked and diced sweet potatoes into the bottom crust of the pie in the springform pan.  Top with the cooked sausage. Take the chevre and break it up into small pieces and sprinkle it on top of the sausage.  Place the saucy vegetable mixture on next, spreading it evenly so the top is as flat as possible.  Carefully add the top crust over the mushroom mixture and press it down on the edges to seal it to the crust that is along the sides of the pan.  Pinch off the excess so it doesn’t hang over the edge.  Decorate with extra pieces of pie crust if you’d like.  I used circles to make hidden Mickeys on the top.

In a small bowl, whisk together the eggs and the milk and brush it over the top of the crust and them sprinkle with sea salt if desired.  Place the springform pan on a cookie sheet and place in the oven.  Bake the pie for 1 hour before carefully unlocking and removing the ring to brown the sides of the pie.  Continue to bake for another 20 minutes before removing it from the oven.  Allow to cool for a couple minutes, so it doesn’t seep when cut into.

Slice into pieces and garnish with a drizzle of the red wine reduction and freshly chopped parsley.



This was a very filling and comforting meal to have, and quite tasty to boot.  The combination of the sweetness and the darker, earthy flavors really works well together, and it was a fairly simple meal to put together.  I would recommend it on any cold, snowy evening.  It was a veritable symphony of flavors.  I hope you try it out!



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