Broccoli and sausage puff pastry with stracchino is a quick and delicious recipe, a perfect dinner saver when you don’t feel like cooking much or don’t know what to prepare. I had a broccoli to cook, some sausage pieces, and some stracchino about to expire, and I decided to make this delight that literally flew off the table! Sausage and stracchino are already a well-known and loved combination, but have you ever tried adding broccoli? The broccoli and sausage puff pastry is made with only 4 ingredients, without eggs, and is perfect as an appetizer, main dish, or single course, also ideal for a party, buffet, or aperitif, maybe cut into squares, you absolutely have to try it!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz broccoli
- 7 oz sausage
- 7 oz stracchino
- 1 roll puff pastry
Steps
The broccoli and sausage puff pastry is very simple and quick to prepare. First, clean the broccoli, detach the florets, and boil them in salted water for about ten minutes. Check the cooking by piercing them with a fork.
Drain the broccoli and place them in a bowl, add the crumbled sausage, without the casing, the stracchino, and mix all the ingredients well using a fork. You should obtain a creamy and homogeneous mixture.
Unroll the puff pastry, place it on a baking sheet, and fill the base with the broccoli, sausage, and cheese mixture, leaving a couple of inches of margin along the edges.
Fold the edges of the pastry inward and bake the broccoli and sausage puff pastry with stracchino in a preheated oven at 392°F for 25/30 minutes, until it is well golden.
Tips:
The broccoli and sausage puff pastry can be kept at room temperature for a few hours or in the fridge for a couple of days. Instead of stracchino, you can also use gorgonzola, a classic spreadable cheese, Brie, or crescenza.
Other recipes with broccoli HERE
