The savory pie with sausage and mushrooms is one of those savory pies that can’t be missed in the fall. Along with the rustic ricotta and spinach puff pastry pie and the rustic meat and mozzarella pizza, this savory pie is one of the most popular in my house.
It has a rich, all-autumn flavor thanks to the mushrooms and the savory Norcia sausage I used for the filling. For convenience and to save time, I used a pre-made shortcrust pastry roll. However, you can also use puff pastry or make the base by hand. You can choose wine dough for savory pies or the leavened dough that I use for panzerotti, sheet pizzas, and calzones.
The convenience of savory pies is that they can be prepared in advance or warmed up at the moment. Alternatively, you can prepare the filling in advance, store it in the fridge, and assemble the savory pie just before dinner.
The savory pie with sausage and mushrooms is perfect for dinner, as a main course, or as an appetizer for a dinner with friends. It is also very convenient to take with you for lunch at work or in the office. I also enriched it with ham, cheese, and scamorza, but you can customize the savory pie as you prefer. We’ll see the possible variations later.
It’s very simple to prepare, so let’s get right to the recipe for the savory pie with mushrooms and sausage. I’ll leave you some links to recipes and collections that might interest you during this period, such as pumpkin recipes.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8Persons
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 351.52 (Kcal)
- Carbohydrates 15.01 (g) of which sugars 1.52 (g)
- Proteins 14.68 (g)
- Fat 24.15 (g) of which saturated 2.12 (g)of which unsaturated 1.31 (g)
- Fibers 1.14 (g)
- Sodium 440.80 (mg)
Indicative values for a portion of 115 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 preparing the savory pie with sausage and mushrooms
- 1 roll shortcrust pastry (round)
- 7 oz sausage (type Verzino or Norcia)
- 7 oz mushrooms (your preferred variety)
- 3 oz cooked ham (diced)
- 4 oz scamorza
- 1.5 oz grated Parmesan
- 2/3 cup red wine (optional)
- 1 egg
- 1/2 onion
- 1 clove garlic
- 1 sprig parsley
- to taste salt
- to taste pepper
- 3 tablespoons extra virgin olive oil
Tools for preparing the savory pie with sausage and mushrooms
- Baking Pan 26-28 cm
- Frying Pan
- Cutting Board
- Knife
Steps for preparing the savory pie with sausage and mushrooms
Let’s see together the various steps to prepare this delicious autumn savory pie with mushrooms and sausage.
Before starting to prepare the filling, clean the mushrooms thoroughly. Remove all traces of soil and cut them into pieces of about the same size. Set aside.
In a frying pan, put 2-3 tablespoons of extra virgin olive oil, a whole peeled garlic clove, and thinly sliced onion.
Remove the casing from the sausage and break it up coarsely with your hands into the pan.
Turn on the heat to medium and cook for 4-5 minutes. Stir occasionally with a wooden spoon and try to break up the sausage even more.
When the sausage is almost cooked, pour in half a glass of red wine and let it evaporate until almost all the liquids have evaporated. If you don’t have red wine or prefer not to use it, no problem. You can skip this step and move directly to the next.
Add the diced cooked ham and let it flavor for a few minutes.
Add the mushrooms and a sprig of parsley to the pan.
Add a pinch of salt and pepper and cook. The time depends on how much water the mushrooms release.
The filling will be ready when all the liquids on the bottom of the pan have evaporated. Remove the sprig of parsley and the garlic clove, adjust the salt and pepper, and let it cool.
Once cooled, you can finish the filling directly in the pan without dirtying other bowls or containers. Add the grated cheese: you can choose to use Parmesan or, for a stronger taste, you can use grated pecorino romano.
Add the diced scamorza as well. Finally, add an egg.
Mix well to combine all the ingredients.
Take a baking pan or dish 10-11 inches in diameter and unroll the shortcrust pastry inside.
Pour the filling into the shortcrust pastry shell and distribute it evenly. Fold the edges of the shortcrust pastry over the filling.
Sprinkle the filling with some grated cheese.
Bake in a preheated ventilated oven at 355°F-375°F for about 30 minutes. In the last minutes of baking, move the dish to the bottom of the oven. This way, even the bottom of the savory pie will cook perfectly. When the edges are golden, take it out of the oven, let it rest for a few minutes, and then serve it still hot or warm.
Storage, tips, and variations
– The savory pie can be stored at room temperature for 24 hours. In the fridge, it keeps well for 2-3 days, closed in a container. When consuming it, simply heat it in the oven or air fryer for about ten minutes at 210°F.
– To prevent the bottom of the savory pie with sausage and mushrooms from not cooking well and remaining soft, it is important to dry the filling well in the pan. Also, once you put the filling inside the shortcrust pastry shell, it is advisable to bake immediately. This prevents the shortcrust pastry from absorbing the moisture from the filling.
– Instead of cooked ham, you can use other cured meats, such as speck, bacon, salami. You can use classic or smoked scamorza. You can also add other vegetables like pumpkin or peas.
FAQ
What type of mushrooms can I use for the savory pie with ham and mushrooms?
Any type of mushrooms will do: champignon, cardoncelli, pleurotus, porcini. You can also use a mix of mushrooms or frozen ones.
What type of sausage is best to use?
I prefer Norcia type sausage or Verzini type, as they are more flavorful and give more taste to the savory pie. If you want, you can also use spicy sausage.
Can I substitute scamorza with mozzarella or fiordilatte?
It would be preferable not to, as they contain too much water. It’s better to use regular or smoked scamorza because it’s drier. A watery filling would make the shortcrust pastry moist.
Can the savory pie be prepared without eggs?
Yes, but the filling will be less compact. The egg serves as a binder for the filling.
