Today we prepare together a tasty rustic bundt cake with mushrooms and sausage.
This savory pie is perfect to serve as a appetizer, main course or for a buffet. A bundt cake that captures with its crunchy exterior and soft, flavorful filling.
You can prepare this recipe the day before and take it with you to the pool, to the beach, or to the office for a tasty lunch break.
It’s a great alternative to the classic savory pies or the classic omelets, as well as being a valid dinner saver.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet puff pastry (round)
- 2 potatoes, peeled, cooked, boiled
- 10.5 oz champignon mushrooms
- 9 oz sausage
- 1 egg yolk
- to taste salt
- 1 tbsp extra virgin olive oil
- to taste poppy seeds
- 3.5 oz fontina cheese
Tools
- Baking pan
- Knife
- Bowl
Steps
Wash the champignon mushrooms and slice them thinly.
In a large pan, heat the garlic clove with a tablespoon of extra virgin olive oil. Add the mushrooms, salt and stir with a wooden spoon.
Cook the mushrooms for about 10 minutes. Once ready, set them aside.
Peel the sausage and crumble it with a fork,
Cut the boiled potatoes into cubes and the fontina cheese into small dice.
Preheat the oven to 356°F.
Unroll the puff pastry and place it with its parchment paper on a baking pan.
Place a bowl in the center and distribute the potatoes around it. Add the crumbled sausage, mushrooms, and fontina cheese.
Remove the bowl and use a knife to cut a cross in the center, creating 4 triangles,
Fold the outer edge of the puff pastry towards the filling and the triangles inward.
Brush the surface with the beaten egg yolk and sprinkle poppy seeds.
Bake and cook for 25/30 minutes until golden.
Remove from the oven and let cool slightly before serving.
Enjoy your meal.
Storage and Tips …
Store covered in aluminum foil or under a cake cover.
Consume within 2 days
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