SAVORY PIE WITH MUSHROOMS AND SAUSAGE If you like savory pies, this is definitely the recipe for you! I love them with any topping and I never miss an opportunity to make them because my whole family loves them. I confess, in all honesty, that this is the classic recipe that allows you to use up all the leftover cheeses in the fridge, for example a few days ago I had 3 pieces of sausage to use up and some mozzarella that after a couple of days had become particularly dry and what better occasion to try this recipe! Now follow me to the kitchen, I’ll explain how to prepare the savory pie with mushrooms and sausage!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 365.25 (Kcal)
- Carbohydrates 19.04 (g) of which sugars 2.50 (g)
- Proteins 11.99 (g)
- Fat 25.40 (g) of which saturated 3.58 (g)of which unsaturated 1.54 (g)
- Fibers 1.49 (g)
- Sodium 320.28 (mg)
Indicative values for a portion of 100 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 a 11-inch Savory Pie with Mushrooms and Sausage
- 1 sheet puff pastry
- 8.8 oz button mushrooms (champignon)
- 3 tbsps extra virgin olive oil
- 3 pieces sausage
- 1/4 cup white wine
- 5.3 oz béchamel
- 1.4 oz grated parmesan cheese
- 2.8 oz mozzarella for pizza
Useful Tools for Baking the Savory Pie with Mushrooms and Sausage
- 1 Pan
Preparation of the Savory Pie with Mushrooms and Sausage
To prepare this recipe, you can opt for the use of ready-made puff pastry that you find in the refrigerator section of the supermarket. If you want to make it at home, follow my tried and tested recipe that you can find here.
If you have prepared the puff pastry at home, while the dough is resting in the fridge, we focus on preparing the filling. First, remove the casing from the sausage and break it into pieces, this way it will blend evenly into the filling and make it even tastier.
In a large pan, heat the oil together with the grated onion. As soon as it starts to sizzle, add the sausage and let it brown over high heat until it is crispy and golden.
Once the sausage is cooked, add the mushrooms previously washed and sliced, and continue cooking with a lid, stirring occasionally.
As soon as we add the mushrooms, adjust the salt so they will release their water and cook quickly. After about 5 minutes they will be soft and cooked, deglaze with white wine and when it has evaporated (a couple of minutes is enough), turn off the heat and set aside.
Now prepare the béchamel (the recipe can be found here) if you already have it ready, add it to the mushrooms and mix well, add the grated parmesan and cubed mozzarella, give it one last quick stir, and our filling is ready!
Roll out the puff pastry on a pan, making sure to leave an edge at least 0.8 inches high, then pour in all the mushroom and sausage filling, level it well, and close the edges.
Cook in a static oven at 356°F for about 25 minutes or until golden, then let it cool slightly. Enjoy it not hot because the flavors will be enhanced to the maximum!
An Extra Tip:
* If you want to get ahead with the preparation, you can make the filling a few hours in advance and let it rest in the fridge well covered;
* The savory pie with mushrooms and sausage can be stored for up to 2 days in the refrigerator, well covered;
* This recipe contains affiliate links.
