The tasty savory pie is a great idea for dinner, it can be prepared in advance and baked at the right time… we can put it in the fridge and at dinner time put it in the oven, in a few minutes it will be cooked and ready to serve.
A single dish, it is prepared quite quickly since it does not require leavening.
I have prepared this savory pie several times and this time I used the bread machine, so it could work while I did other things, but of course, you can easily make it by hand.
This kind of processing, however, made the dough blend so well that as you can see from the photos, it almost looks like a leavened dough.
Try making it yourself and if you like, send me the photo, I will put it on my fb page with your name.
Kcal 1163 approximately per ¼ of pizza
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 1 savory pie
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the Tasty Savory Pie
- 4 1/4 cups all-purpose flour
- 3/4 cup water
- 7/16 cup milk
- 3 tablespoons extra virgin olive oil
- 1 packet instant yeast for savory pies
- 1 teaspoon salt
- 1 pinch sugar
- 1.1 lbs sausage meat
- 5 1/4 oz mozzarella
Tools
- 1 Baking pan Non-stick rectangular baking pan
Preparation of the Tasty Savory Pie
First, take the crumbled sausage meat and cook it in a pan for about 5 minutes, just enough time to give it medium cooking and let out some liquid which we will remove. Set aside.
In a bowl, pour the water, milk, and e.v.o. oil; in another, pour the flour, yeast for savory pies, pinch of sugar and salt, mix everything separately and then gradually combine the dry ingredients with the wet ones.
Form a homogeneous, soft, and non-sticky loaf, add a little more water if the dough is too dry or flour if it’s too soft.
Divide the loaf into two parts
…with each one, form a rectangle, place it in a previously greased baking pan and bring the dough up a little along the edges.
On this first layer, put the previously cooked sausage, add the crumbled mozzarella.
Cover with the second rectangle sealing the edges well and cutting off any excess dough.
Prick the surface with a fork and brush it with e.v.o. oil.
Put in a preheated oven at 482°F for about 20 minutes, covering with a sheet of aluminum foil if it colors too quickly.
