The rustic potatoes and sausage is a delicious, quick, and super tasty savory pie. I had some sausage, a roll of puff pastry nearing expiry, and decided to make a nice rustic potatoes and sausage for dinner, which, needless to say, was literally snapped up. It was a true delight! The rustic potatoes and sausage is crispy, extremely tasty, with a rich and stringy filling. It’s perfect as an appetizer, for an aperitif, as a main course or a single dish. To prepare it, you’ll only dirty one pan and the potatoes aren’t fried, it’s very clever and you must try it!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2-4 people
- Cooking methods: Electric oven, Oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.8 oz sausage
- 5.3 oz scamorza
- 1.8 oz grated Parmesan cheese
- 3 potatoes (medium)
- 1 roll puff pastry (rectangular)
- 1 egg
- 1 glass water
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste rosemary
- to taste sesame seeds
Steps
The rustic potatoes and sausage is very simple and quick to prepare. First, remove the casing from the sausage, brown it quickly in a pan, and set it aside.
In the same pan, place the peeled and diced potatoes, the water, a pinch of salt, and cover with a lid. Let them cook for about ten minutes and do the fork test to check if they’re done.
Remove the lid and let the water evaporate completely. Roughly mash the potatoes, then add the browned sausage, a drizzle of extra virgin olive oil, and let it season for a minute. Then add the grated Parmesan, chopped rosemary, a bit of black pepper, some scamorza pieces, and mix everything together.
Unroll the puff pastry and fill half of it with half of the potato and sausage mixture, add the remaining cheese, cover with the remaining potatoes and sausage, and close the rustic pie. Seal the edges well and fold them inward.
Brush the surface of the rustic potatoes and sausage pie with some beaten egg, make small cuts with a knife, sprinkle with some sesame seeds, and bake the savory pie in a preheated oven at 392°F for about 30 minutes until golden brown.
Notes:
The rustic potatoes and sausage can be kept at room temperature for a few hours or in the fridge for a couple of days. You can enrich the filling with the cheese of your choice, even creamy.
More recipes with potatoes and sausage HERE
More rustic recipes with puff pastry HERE
