Savory pie with broccoli and sausage (no rising). A simple and quick rustic dish to prepare. Perfect to serve as an appetizer, aperitif, or at a buffet dinner.
The savory pie with broccoli and sausage is very simple to prepare. To fill it, I used broccoli and sausages, but you can use whatever you prefer or have in the fridge.
Even the dough is simple to prepare, and there are no rising times to respect.
It’s good both hot and cold, so you can prepare it in advance.
But let’s see right away how to prepare the savory pie with broccoli and sausage without rising.
This content contains one or more affiliate links.
If you haven’t subscribed yet, subscribe to my YouTube Have Fun in the Kitchen channel so you won’t miss my VIDEO RECIPES!
You might also like these recipes:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
For the filling
- 1 broccoli
- 2 sausages
- to taste salt
- 1 tablespoon extra virgin olive oil
- 3.5 oz emmental (sliced, or other cheese)
- 2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking powder (not vanilla-flavored)
- 3/4 cup water
- 2 tablespoons extra virgin olive oil
Tools
- 1 Pan
- 1 Saucepan
- 1 Bowl
- 1 Spoon
- 1 Rolling pin
- 1 Parchment paper
- 1 Spoon
How to prepare the savory pie with broccoli and sausage (no rising).
Divide the broccoli into florets, wash them, and boil them in water. From the boil, calculate 10 minutes of cooking.
In a pan, add a tablespoon of oil and the crumbled sausages. Let them cook, then add the well-drained florets. Stir and let them season for a moment. Turn off the heat and adjust the salt.
In a bowl, add the flour, salt, and baking powder. Stir with a spoon. (For the yeast, you can use non-vanilla-flavored baking powder or instant yeast for savory dishes).
Add the water and oil. Start mixing with the spoon, then continue kneading by hand until you get a soft and slightly sticky dough. (If necessary, add more flour).
Divide the dough into two equal parts.
Roll out the first dough with a rolling pin on a lightly floured sheet of parchment paper.
Transfer the rolled dough with parchment paper into a 28 cm mold. If you want to take a look at both the parchment paper and the mold I used, click here.
Fill the pie with the broccoli and sausages. Level well.
Add the cheese slices. I used thin slices of emmental cheese, but you can use the cheese you prefer. If you like, add a drizzle of oil.
Roll out the remaining dough, again with the rolling pin and on a lightly floured sheet of parchment paper.
Place the second dough disc inside the mold. Seal the edges well with your hands.
With the help of a knife, make small slits on the surface of the savory pie.
Add a drizzle of oil and bake in a preheated static oven at 356°F. Let it cook for about 30/35 minutes. Please check the cooking times according to your oven.
Take it out of the oven and serve. The savory pie is good both hot and cold.
