Best Brunch Slab Pie Recipe for your next Party!! | ASMR

I love to make this Brunch Slab Pie for parties and family gatherings. 1 sheet pan easily makes 24 squares. Everybody loves it, it's so satisfying.
Give it try, and let me know, how it turned out.

Enjoy
Linda

Brunch Slab Pie:

Crust:

4 cups all purpose flour
1 ½ teaspoon salt
12 ounces butter, cold
¾ cup water, cold

Whisk together in a large bowl the flour and salt. Add butter and work into pea size pieces.
Stir in water and mix until it starts to come together.
At this point you can empty the flour mixture onto a wooden board and knead until the dough forms a ball.
Divide the dough into two pieces with one being slightly larger than the other.
Form each dough pile into a rough rectangle. Wrap each piece in plastic wrap and refrigerate for 1 hour.
With a rolling pin roll the larger piece of dough in the plastic wrap to flatten out a bit more then unwrap and roll the dough out into a 18” x 13” rectangle.
Place the dough into a greased 15”x10”x1” sheet pan lined with parchment paper and press the dough into the sides and bottom and leave a ½ inch overhanging the edges.

Filling:

1 pound 6 ounces potatoes, peeled, cooked and sliced
1 pound ground pork sausage or other breakfast meat such as bacon or ham
1 onion, diced
1 red pepper, diced
6-8 ounces grated cheddar cheese
4 scallions, thinly sliced
11 eggs
Salt and pepper to taste
1 egg mixed with 1 tablespoon water for egg wash

In a non stick skillet over medium high heat, cook the ground sausage breaking it into pieces while cooking. When sausage is cooked through place in a bowl. In the same skillet add your diced onions and peppers and cook for a few minutes until soft. Place in a bowl and set aside.
To assemble the pie, arrange the sliced potatoes over the bottom of the pastry. On top of the potatoes, scatter evenly, the cooked sausage, onions and peppers, sliced scallions and cheese. In a bowl whisk together the eggs and season with salt and pepper. Pour egg mix over all.
Roll the remaining dough into a 16’X11” rectangle and drape over the filling.
Line up the edges with the bottom crust and pinch together to seal and fold in the overhang over the crust a bit.
With a sharp pointed knife make 3- one inch slits on top to act as vents. Brush the egg wash over top of the crust.
Place into a pre heated 375 degree F oven for 45-50 minutes until crust is golden brown.
(you may have to place the sheet pan on top of a larger one if the butter from dough starts to drip, so check after 15 minutes after placing in oven)
Let cool on a rack for 15 minutes before slicing into squares