The rustic chicory and sausage pie is a savory recipe perfect for lunch or dinner, a tasty main course or appetizer, the classic savory pie to consider for an outdoor picnic like the Easter pie or the savory asparagus pie.
In this recipe, there is no puff pastry, in fact, I prepared the classic bread dough, the one used to make pizza, let it rise, and in the meantime, boiled and sautéed the chicory with sausages, garlic, and chili pepper in a pan, then rolled out the dough, filled it, closed it, baked it, and enjoyed it for dinner with my dear friends.
This rustic chicory and sausage pie was a great success, shall we prepare it together? Then let’s get to work!
See you soon, Susy
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 229.88 (Kcal)
- Carbohydrates 28.24 (g) of which sugars 1.01 (g)
- Proteins 8.16 (g)
- Fat 9.82 (g) of which saturated 0.86 (g)of which unsaturated 0.05 (g)
- Fibers 3.54 (g)
- Sodium 382.23 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the rustic chicory and sausage pie
- 7 oz Manitoba flour
- 3.5 oz spelt flour
- 3/4 cup water (lukewarm)
- 0.2 oz fresh yeast
- 0.2 oz honey
- 1 tsp salt (5 g)
- 1.1 lbs chicory (can also use frozen or pre-boiled)
- 2 sausages
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- to taste hot chili peppers
Tools
- Bowl
- Pan
- Round baking dish 9 1/2 inches
- Food processor
Preparing the rustic chicory and sausage pie
Place the flours in a bowl, dissolve the yeast in lukewarm water with honey and pour it into the bowl. Mix by hand until a homogeneous dough forms. Finally, add the salt, continue kneading, and let it rise until doubled, covered with plastic wrap.
I used frozen chicory, and boiled it, but if you’re short on time you can buy pre-boiled chicory, the pie will still be great.😁
In the pan, place a clove of garlic, extra virgin olive oil, and chili pepper, and sauté without burning the garlic, add the chicory and salt.
Stew for 5 minutes, then add the sausages, skinned and crumbled, and cook for 7/8 minutes over high heat, stirring constantly. Then turn off the heat and let cool.
Take the risen dough, roll it out with a rolling pin on a lightly floured surface, and place it in a greased 9 1/2-inch baking dish. Remove excess dough and set it aside to cover the pie. Prick the base, pour in the chicory and sausage filling. Roll out the remaining dough and cover, sealing the edges well.
Brush the surface with extra virgin olive oil, prick it, and bake in a fan oven at 356°F for about 20/25 minutes. Remove from the oven and serve.
