The rustic chicory and sausage pie, made with eggless shortcrust pastry, is one of those recipes that tell of home cooking, full of intense aromas and simple yet characterful ingredients. A rustic dish, easy to make, that captivates at the first bite thanks to the contrast between the crispness of the shortcrust and the flavorful filling.
This savory pie comes from the idea of bringing something genuine to the table without complicating life: the shortcrust pastry is prepared in a few minutes with the food processor, while the chicory, a vegetable symbolic of rural tradition, is sautéed in a pan with garlic, oil, and chili pepper and enriched with pieces of sausage for an irresistible result.
It’s the classic recipe that pleases everyone, perfect for dinner, an informal lunch, or to serve in slices during a buffet. With a simple brush of egg yolk on the surface and quick baking in a hot oven, you get a golden, fragrant rustic pie that’s even better the next day.
Before moving on to the recipe, here are other versatile dish ideas:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 12
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/3 cups all-purpose flour
- 14 tbsp butter
- 7 tbsp water
- 1 tsp salt (leveled)
- 1.1 lbs chicory
- 3 sausages
- 2 cloves garlic
- salt
- chili pepper
- 1 drizzle extra virgin olive oil
- 3.5 oz mozzarella (optional)
- 1 egg yolk (for brushing the surface)
Tools
- 1 Food Processor
- 1 Pan
- 1 Baking Dish
Preparation
Bring plenty of water to a boil in a large pot and lightly salt it.
Boil the chicory for about 5 minutes, or until the stalks are tender when pricked with a fork.
Drain without squeezing too much and set aside.
In a non-stick pan, sauté with a drizzle of extra virgin olive oil two cloves of garlic cut into pieces together with the chili pepper.
Add the boiled and drained chicory, cut it directly in the pan with scissors, season with salt and add the three sausages cut into pieces.
Cover with the lid and cook until the sausage is well cooked and the filling is blended and fragrant.
Place in the food processor the flour, cold butter cut into pieces, a pinch of salt, and water.
Turn on the processor and work the ingredients until a compact dough forms.
Wrap the dough in plastic wrap and let it rest in the fridge for about 30 minutes.
Retrieve the shortcrust pastry from the fridge and roll it out on a lightly floured work surface (just a little is enough as it doesn’t stick).
Roll out the dough to a thickness of less than 0.4 inches and use it to line a lightly buttered baking dish, covering the whole base well.
Spread the chicory and sausage filling over the shortcrust pastry base.
If desired, you can also add a bit of crumbled mozzarella: it’s an optional variant that makes the filling even more delicious, but the pie is excellent even without.
Roll out another piece of shortcrust pastry into a very thin sheet, just a few millimeters, and to get the right size, place the baking dish directly on the pastry.
Cut out the circle that will cover the pie.
Cover the pie with the thin sheet of shortcrust pastry prepared earlier and adhere the edges well.
Prick the surface with a fork and brush with slightly beaten egg yolk.
Bake in a preheated oven at 430°F for about 25 minutes, or until the rustic pie is well browned and shiny on the surface.
📝 Final Notes
This rustic chicory and sausage pie is a simple yet flavorful recipe, perfect when you want to bring something genuine and satisfying to the table without spending hours in the kitchen. The homemade shortcrust pastry, quick and hassle-free, wraps a rustic filling that recalls the aromas of tradition.
It’s a versatile savory pie, excellent just baked but even better enjoyed warm or the next day. Ideal for dinner, an informal lunch, or to cut into slices and serve during a buffet. One of those recipes that never gets boring and is worth making often.
FAQ (Questions and Answers)
Can I prepare the rustic pie in advance?
Yes, you can prepare it even a few hours in advance. It keeps well in the refrigerator and can be enjoyed either cold or slightly warmed.
Is mozzarella indispensable in the filling?
No, mozzarella is completely optional. The rustic pie is excellent even without it, with just the chicory and sausage filling.
