Country-style savory pie. I don’t make many savory pies, but when I do, I prefer using homemade dough or pizza dough. It allows me to create the thickness I need, maybe a crust, or closed between two layers. I don’t like using puff pastry because I often find it undercooked inside, creating an unappealing layer for those consuming the pie. I prefer a rustic dough because I find it more digestible and it blends better with the filling.
Or I prepare naked savory pies, without dough as a shell.
I prepare the dough the night before and let it rest in the refrigerator until the morning. If I’m not working, I roll it out and fill it, then the subsequent rising; otherwise, I roll it out in the evening to a fairly thin layer and bake it.
The result has a soft and substantial texture, or if rolled thin, it’s “crispy,” with a soft and flavorful heart. This strongly rustic recipe recalls the old farmer habits, using these preparations for the day’s meal in the fields; convenient to consume and nutritious.
Potatoes, sausage, and onions make this simple yet good rustic pie special.
- Difficulty: Easy
- Rest time: 12 Hours
- Preparation time: 1 Hour 30 Minutes
- Portions: 2 of 9.5 inches in diameter
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter and Spring
Ingredients
Smoked provolone, sausage, potatoes…
- 2 cups all-purpose flour
- 2 tbsp olive oil
- Half malt (Or honey, or sugar)
- 1 1/4 cups water
- 1 to taste salt
- 2 tsp compressed yeast
- 1 lb lbs potatoes (Boiled with skin)
- 9 oz sausage (Spicy)
- 3 onions
- 7 oz smoked provolone cheese
- 1 glass red wine
- to taste olive oil
- to taste salt
Tools
A pan, two 10-inch baking pans. A bowl for mixing.
- Pans
- Baking Pans
Steps
Starting with the dough, then filling…
As I often write, I use long rising, but you can omit this step. In the bowl, combine flour, salt, and malt and mix well; then add water with dissolved yeast, oil and knead well. If you have time, let it rest in the refrigerator until it’s time to fill, otherwise let rise for two hours in a warm and humid place; I recommend the oven with a pot of hot water.
Slice the onions and sausage and transfer them to a pan with olive oil…
Add the previously cooked potatoes cut into cubes and the wine, let it brown well until cooked without drying too much. Adjust the salt and let it cool until use.
Take your dough and cut out two discs with a slightly higher edge, like a crust. You can cut the excess dough into rectangles and fry them for an appetizer.
Fill with the vegetables and sausage and sprinkle with grated provolone cheese.
Bake in a preheated oven at 392°F until fully cooked! Believe me, it’s spectacular!
It keeps well for two days. You can freeze it if necessary. If you don’t like spicy sausage, use one without pepper. If you like it, the sausage with wild fennel is also precious in flavor.
FAQ (Questions and Answers)
Can I use gluten-free flour?
Yes, of course, you choose the flour, also excellent with chickpea flour base.
Can I freeze before cooking?
You can freeze before baking, when cooking put it in a very hot oven and extend the cooking time.
