Savory pie with sausage and broccoli rabe.
If there’s a combination that never gets old and instantly makes your mouth water, it’s the pairing of sausage and broccoli rabe, my favorite duo. Today I’ve decided to capture these bold flavors in a crispy and flavorful savory pie, perfect for when you have little time but want to bring something truly special to the table.
For this version, I used a gluten-free puff pastry, but the beauty of this recipe is that you can customize it as you like. Feel free to use the classic puff pastry found in supermarkets or, if you want a more rustic and light touch, you can prepare my crazy dough: in any case, the result will be a guaranteed success! It’s the perfect idea to serve as an appetizer, for an aperitif with friends, or as a delicious main dish. Come with me, let’s start cooking. Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Savory Pie with Sausage and Broccoli Rabe
- 1 Puff Pastry (gluten-free)
- 14 oz broccoli rabe
- 2 sausages
- 1 egg (for brushing)
- sunflower seeds (linseed, for decoration)
Tools for the Savory Pie with Sausage and Broccoli Rabe
- 1 Pan 8/9 inches
Steps
Clean the broccoli rabe well and sauté them in a pan with a drizzle of oil, a clove of garlic, and, if you like, a pinch of chili pepper for character.
Once they are well cooked, this is the most important step: drain them and wring them out very well. It is crucial to remove all the excess water, otherwise the puff pastry will become too moist during cooking and won’t stay nice and crispy.Take the sausage and crumble it with your hands and add to the broccoli rabe.
Roll out your gluten-free puff pastry (or crazy dough) in a baking pan and prick the bottom with the tines of a fork.
Pour the mixture of sausage and broccoli rabe well-drained into the base and add, if you like, some cubes of provola cheese to make the heart of the pie melted, I preferred adding grated cheese on top.Fold the edges of the dough inward. Before baking, brush the entire crust with a beaten egg and decorate the edge with seeds (I used sesame or poppy seeds, but you choose your favorite).
Bake at 392°F for about 25-30 minutes.
When you see that the puff pastry is nicely golden, your pie is ready!
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Storage
If you have any leftover slices, you can safely store your savory pie in the refrigerator for 2 days, closed in a container or covered with plastic wrap.
To enjoy it best the next day, the secret is not to use the microwave, which tends to make it soggy. I recommend reheating it for a few minutes in a fan oven or in an air fryer: this way the gluten-free puff pastry (or your crazy dough) will return nice and crispy and the provola cheese will melt again.
If you used all fresh ingredients, you can also decide to freeze it already cut into slices, so you’ll always have a quick dinner ready to heat up at the last minute!
