The broccoli and sausage pie is truly a treat for the palate. The combination of these two ingredients never disappoints. I usually use them to dress pasta like my orecchiette, and this time I ventured to create a savory pie with a homemade flaky shortcrust pastry, easy for everyone and strictly made with oil.
Savory pies have always been delicious dinner savers and are also a different way to consume vegetables, which are always good and should be on our tables every day, both at lunch and dinner.
Every season has its own, and besides this one, I recommend you visit the potato and mushroom pie, the artichoke pie, the zucchini pie, and the pumpkin pie. They are always the most sought after as they provide a complete meal. I usually prepare them in the morning for the evening, so in the afternoon, I am free and relaxed as I already have dinner ready. Then in the evening, a quick reheat in the oven for a few minutes, and off you go! Also because dinner is always the most challenging for me, as I never cook pasta, which I reserve for lunch.
Now let’s see the procedure together
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Filling Ingredients
- 12.35 oz broccoli
- 8.8 oz sausage meat
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste salt
- 3.5 oz grated Parmesan
- 1.1 cups type 1 flour
- 3.5 oz sunflower seed oil
- 0.5 cup cold water
- 1 tsp baking powder for savory dishes
- 0.14 oz salt
Tools for the Filling
- 1 Frying pan
- 1 Pot
- 1 Colander
- 1 Bowl
- 1 Spoon
- 1 Work surface
- 1 Rolling pin
- 1 Knife
- 1 Pie pan
Steps for Preparing the Filling
To prepare the filling, start by cleaning the broccoli. Keep everything, including leaves and stems because they are really good, especially the leaves, and in the kitchen, nothing should be wasted. So, cut into small pieces. Meanwhile, take a pot with a high edge, add plenty of water, and bring to a boil, then salt and add the broccoli to be cooked for about 10 minutes. Meanwhile, in a frying pan, add extra virgin olive oil and garlic cloves, and let them brown. After 10 minutes, drain the broccoli and add them to the sauté along with the sausage meat. Cook for another 8-10 minutes on low heat, adding a little water if they dry out, as they need to remain moist, otherwise, they will dry out too much during baking. Once cooking is complete, let cool well and begin preparing the shortcrust pastry.
To prepare the shortcrust pastry, start by getting a bowl. Then add the flour, oil, water, salt, and baking powder. Mix roughly with a spoon, then pour the dough onto a floured work surface. Knead energetically with your hands for a few minutes until you get a nice smooth and compact dough. Note that the dough does not need to rest because it is made with oil, not butter.
Next, cut the dough into two parts. For decorations, I used 200 grams of dough and the rest for the base.
Then, line a pie pan of d.25-28 with parchment paper and spread the dough with your fingertips, creating high edges as shown in the photo, and prick it with a fork so bubbles don’t form during baking, then add the filling with the addition of grated Parmesan.
Next, use the rolling pin to roll out the remaining dough, thinly to about half a centimeter in a rectangular shape. Cut it into strips with a knife as shown in the photo, and finally, decorate the pie. If you don’t have time, you can leave the pastry whole.
Finish by baking it at 356°F for about 30 minutes until golden brown.
Storage and Notes
The broccoli and sausage pie keeps in the fridge for two days and is best served reheated.
If you like my recipe, SHARE it on your social media and follow me on Instagram and on Facebook I WAIT FOR YOU!
To stay updated on my new recipes, you can activate push notifications on my blog.
