Autumn is knocking at the door, bringing with it that unmistakable desire for warmth, comfort, and enveloping flavors. And what better way to welcome this season than with a fragrant and buttery pie crust enclosing an explosive filling? Pumpkin, with its intrinsic sweetness and vibrant color, remains the undisputed queen of our kitchens, but in this recipe, it is not alone: we decided to give it a rustic and bold character by balancing its delicacy with a flavor combination that will make you fall in love at first bite.
Forget the usual vegetarian savory pies! Today we raise the bar of pleasure with a combination that celebrates tradition and indulgence without compromise. The velvety sweetness of the pumpkin blends perfectly with the peppery savoriness of the crumbled sausage and the unmistakable aroma of diced salami, creating a robust and satisfying fusion of flavors. Holding this trinity of taste together is the Emmental cheese, which melts during cooking, giving the filling a soft and stringy texture and an irresistible aroma that will flood your kitchen.
Perfect as a main dish for a casual dinner, superb as a rich appetizer, or ideal for an autumn picnic, this savory pie is much more than just a recipe: it is a hymn to conviviality and the genuine flavors of the past. Ready to roll up your sleeves and discover all the secrets to preparing this marvel that will conquer everyone, from the most demanding palate to the most traditional one? Follow me step by step!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 12 oz pumpkin
- 1 white onion
- 14 oz ground beef
- to taste salt
- 1 pinch nutmeg
- 1/4 cup water
- several slices of salami
- 9 oz emmental
- to taste extra virgin olive oil
- 1 sheet round puff pastry
Tools
- Cutting Board
- Skillet
- Baking Pan
- Parchment Paper
Steps
First, heat a base of extra virgin olive oil in a skillet and then sauté a diced white onion. After a few minutes, add all the ground beef and cook until it turns brown. Finally, add all the diced pumpkin.
Next, add a quarter cup of water and let it cook over low heat, with the lid on, for about 20 minutes or until the pumpkin is soft and can be shredded. Occasionally test by trying to mash all the pumpkin with a fork, and finally add the salt and nutmeg.
At this point, once all the pumpkin has melted and mixed well with the ground meat, turn off the heat and add the diced salami and Emmental, mixing everything evenly.
To finish, after lining a baking pan with parchment paper, place the sheet of puff pastry on top and pour all the freshly cooked filling over it, leveling it. Fold all the upper edges inward and bake in a preheated oven at 356°F for 30 minutes.
Finally, when baking is complete, remove the pan and let it rest for at least 1 hour before removing the savory pie and serving.
Advice
The Autumn Savory Pie with Pumpkin and Sausage can be stored in the fridge for up to 2 days before being consumed. You can also heat it for a few minutes if needed.
FAQ
Can I bake it in an air fryer?
Certainly, just be careful not to burn the top part of the savory pie too much.
