|Frozen ready to bake piecrusts||2 (9 Inch)|
|Whole kernel corn||16 Ounce|
|Boiled onions with cream sauce mix||1 Pound|
|White potatoes||1 Pound, drained|
|Heat and serve sausages||8 Ounce, sliced|
|Parsley flakes||2 Teaspoon|
|Hard-cooked eggs||3 , shelled and diced|
|Egg||1 , beaten|
Thaw both piecrusts, following label directions.
Drain liquid from corn into a 1 cup measure; drain liquid from onions; add enough onion liquid to corn liquid to make 3/4 cup.
Saute potatoes and sausages in butter or margarine until lightly browned in a large frying pan; stir in salt and pepper.
Spoon mixture into a large bowl.
Stir the 3/4 cup liquid into drippings in frying pan; add sauce mix from onions.
Cook, stirring constantly, until sauce thickens and boils 1 minute.
Stir into meat mixture with corn, onions, parsley flakes and hard-cooked eggs.
Spoon into a shallow 6-cup baking dish.
Roll out 1 of the piecrusts on a pastry cloth or board to a rectangle, 12x10 working length wise, cut into 6 strips 3/4 inch wide and 6 strips 1/4 inch wide with a pastry wheel or knife.
Brush wide strips lightly with part of the beaten egg; press a narrow strip on top of each.
Weave strips over filling in dish to make a crisscross top; trim any overhang flush with rim of dish.
Repeat rolling, cutting, brushing and stacking with remaining piecrust.
Brush ends of strips over filling with beaten egg; place remaining strips around rim of dish, overlapping slightly, to make a neat edge.
Bake in moderate oven (375Â°) for 15 minutes; brush strips with remaining beaten egg.
Bake 25 minutes longer, or until pastry is golden and filling bubbles up.
Garnish with parsley, if you wish.
Cut piecrust trimmings into 2 inch lengths; place on a cookie sheet; sprinkle with salt.
Bake in hot oven (425Â°) for 8 minutes, or until golden.
Serve with soup or salad or as snacks.