Rustic Savory Pie with Leeks, Sausage and Roccaverano Dop. A tribute to simple and true flavors: the rustic savory pie that encloses a delightful combination of aromas and flavors with fresh black pig sausage, which arrived at home by chance and therefore must be enhanced, leeks, and Roccaverano Dop.
As I often write, I don’t like using puff pastry in savory pies; I prefer crazy dough, which I can then cook in various ways, both in a pan and in the oven.
Crunchiness is guaranteed, and the taste of the filling is not overpowered by the flavor of the dough containing it.
The leeks stewed with sausage, moistened with good red wine, and then combined with Roccaverano, give this savory pie a real delicacy.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 300 dough (Crazy dough.)
- 400 g sausage
- 6 leeks (Medium-sized)
- 1 goat cheese (Roccaverano Dop)
- as needed poppy seeds
- as needed olive oil
- as needed salt
- 1 glass red wine
Tools
- Cutting Boards
- Knives
- Pans
- Baking Pans
- Parchment Paper
Steps
There are no particular difficulties for this pie; in fact, it’s very simple!
Cut the sausage into small chunks and the leeks into rings, place them in a large pan, and moisten with the red wine. Add two pinches of thyme and olive oil, just like that, all together. Sauté well until all liquids have evaporated, let it brown a little, and then cool.
In the meantime, roll out the crazy dough into very thin sheets and stack at least three, on parchment paper to help maintain the shape. Naturally, you could use a baking dish, but I prefer it to remain crispy even at the edges. Arrange the filling leaving a margin of about four inches, which you will fold over. Lastly, cut the cheese and distribute it on top.
Bring the outer edges over and cover with another three sheets. Decorate and distribute the poppy seeds which will create a texture difference. The petals used are marigold.
Transfer to the baking pan and bake in a preheated oven at 375°F for about 30 minutes, it should have a nice golden color.
The pie is ready to enjoy!
A few more tips:
If you like to add a more colorful touch, brush with egg yolk before baking. It keeps well in the refrigerator; I do not recommend freezing. Any dough leftovers can be fried after being rolled out, they are delicious, I call them crispy bites! If you prefer, you can cook in a pan with a little oil and add the poppy seeds as decoration on the plate along with the petals.
FAQ (Frequently Asked Questions)
Can I prepare it the day before?
It’s perfectly fine to prepare it the day before, just store it in the refrigerator.
Can I make single portions?
Great. Of course, you can, just arrange the filling into small piles.
