Puff pastry with sausage and stracchino is a quick and delicious savory pie! I had some sausage in the freezer, stracchino, and puff pastry about to expire, so I decided to prepare this delightful savory rustic pie, a variation of the classic bruschetta with stracchino and sausage. It was a hit! Puff pastry with sausage and stracchino is prepared in 10 minutes and then into the oven, it’s fragrant, tasty, and appetizing, perfect as a main course or appetizer, ideal for an aperitif, soft inside and crispy outside, delicious both hot and cold, simply irresistible!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz sausage
- 7 oz stracchino
- 5 oz scamorza
- 1 sheet puff pastry
Steps
The puff pastry with sausage and stracchino is very simple and quick to prepare, first remove the casing from the sausage and place it in a bowl, add the stracchino and mix the two ingredients well using a fork.
Unroll the sheet of puff pastry and spread the sausage and stracchino cream over the entire surface, leaving a couple of inches of margin along all the edges.
Top with grated scamorza using a large-holed grater, fold the edges inward and bake the puff pastry with sausage and stracchino in a preheated oven at 400°F for about 25 minutes, until golden brown.
Tips:
The puff pastry with sausage and stracchino can be kept at room temperature for a few hours or in the fridge for a couple of days. If you don’t want to add grated scamorza, you can omit it, but adding it will create a nice crunchy crust and help keep the sausage and stracchino filling soft and creamy.
Other savory pie recipes HERE
Other recipes with sausage HERE
