EASTER RUSTIC WITH SAUSAGES AND POTATOES, a quick savory pie without puff pastry, easy and fast, crunchy outside, soft inside — a perfect idea for dinner, great as an appetizer or to take away.
I wanted to make something rustic and super flavorful for the festive table, but without complicating my life with long doughs or ready-made puff pastry. This is how this Easter rustic with sausages and potatoes was born, a quick and simple savory pie but truly indulgent, the kind that disappears from the plate in just a few minutes.
The great thing is that this Easter rustic with sausages and potatoes is made with simple ingredients and the result is always guaranteed. The potatoes make it soft and creamy, while the sausage gives that rustic flavor that makes it perfect for Easter lunch, Easter Monday or even for an easy dinner when you have guests.
It’s a rustic and substantial savory pie, ideal when you want something different from classic recipes but still simple to prepare. Delicious hot or warm, perfect to make in advance and very convenient to take outdoors for a picnic or a day out during the holidays.
Join me in the kitchen today — it’s the Easter rustic with sausages and potatoes.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 1 7/8 cups all-purpose flour (the one you usually use)
- 3.4 fl oz water (about 100 ml (approx. 6 2/3 tbsp))
- 2.7 fl oz extra virgin olive oil (about 80 ml (approx. 5 tbsp + 1 tsp))
- 1 tsp instant baking powder for savory preparations
- Half tsp salt
- 2 sausages
- 2 potatoes
- 5.3 oz fiordilatte (mozzarella) (or provola)
Steps
Cook diced potatoes in a pan for 5–6 minutes, brown the sausage cut into pieces or crumbled for 3–4 minutes.
Mix the flour, salt and baking powder.
Add the water and oil, knead until you get a soft ball without proofing.Roll out the dough, place the potatoes (press them down a little), add the sausages and the fiordilatte all on one half of the dough, then fold the other half over the filling and seal the edges.
Bake at 392°F, 20–25 min, until golden.
Enjoy!
If you liked the recipe please click the stars at the bottom of the article. THANK YOU!
RUSTIC with SAUSAGES and POTATOES: savory pie without puff pastry
Useful tips
For an even more intense flavor you can add a bit of grated cheese into the dough.
If you like a creamier filling you can also add provola or scamorza in cubes.
Thinly sliced potatoes cook faster and stay tender.
This rustic pie is also perfect the next day; just reheat it a few minutes in the oven or in an air fryer.
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FAQ RUSTIC with SAUSAGES and POTATOES: savory pie without puff pastry
How should I store the Easter rustic with sausages and potatoes?
How should I store the Easter rustic with sausages and potatoes?
Can I prepare the rustic pie in advance?
Yes, it’s a savory pie that is perfect to prepare a few hours ahead. It remains soft and flavorful.
Can I replace the sausage?
Of course, you can use pancetta, cooked ham or speck for a different but still tasty version.
Can this rustic pie be frozen?
Yes, you can freeze it already cooked and cut into slices. To enjoy it at its best just let it thaw and reheat it in the oven.
