The savory pie with stracchino, sausage, and sanded potatoes is a rich and very appetizing recipe.
A rustic and tasty pie perfect as an appetizer or a complete dish to enjoy at informal dinners or with friends.
A combination of irresistible flavors and textures.
The sanded potatoes, crunchy on the outside and soft on the inside, add a touch of rusticity.
The sausage, with its rich and spicy flavor, harmoniously blends with the creaminess of the stracchino, creating a warm and irresistible flavor balance.
While the puff pastry base provides a crunchy and light texture that pleasantly contrasts the softness of the filling.
The flavors are perfectly balanced: the saltiness of the sausage is mitigated by the sweetness of the potatoes, while the freshness of the stracchino adds a light touch that makes the dish less heavy.
Served hot, the savory pie presents an inviting appearance and an intoxicating aroma.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the savory pie with stracchino, sausage, and sanded potatoes
- 1 roll of puff pastry
- 10.5 oz sausage
- 1.3 lbs potatoes
- 5.3 oz stracchino cheese
- 2 tbsp breadcrumbs
- 2 tbsp grated Parmesan cheese
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Baking pan
- 1 Oven
- 1 Fork
Steps for the preparation of the savory pie with stracchino, sausage, and sanded potatoes
For a perfect preparation WATCH THE VIDEO RECIPE
Peel the potatoes and cut them on a cutting board into cubes and blanch them for about ten minutes in steam or plenty of salted water.
In a bowl, place the sausage devoid of casing and stracchino.
Mix well with a fork until everything is combined.
Spread the puff pastry on a 24 cm baking pan lined with parchment paper and prick the base with a fork. Fill with sausage and stracchino mixture
Let the previously blanched potatoes cool and season them with salt, extra virgin olive oil, parmesan, and breadcrumbs.
Cover the filling and bake at 375°F for about 35 minutes in a ventilated oven, until lightly golden. I used the convenient and multifunctional built-in electric oven from CECOTEC, with 81 l capacity, 11 functions including AIRFRYER (AIR FRYING), pizza stone, steam cooking, fast cooking, ventilated cooking, and self-cleaning. Use my discount code BARBARA5 in my AFFILIATE LINK and get a 5% discount on everything
Take it out and serve hot and …
Enjoy your taste from Barbara!
Storage
In the fridge: Cover it with cling film or transfer it to an airtight container. It can be stored for 2-3 days. Before consuming, I recommend reheating it in the oven at a low temperature (about 300°F) for a few minutes to restore the crispiness of the pastry and potatoes.
If you want to store it longer, you can freeze it. Ensure it’s completely cold before wrapping it in film or placing it in a suitable freezing container. It lasts up to 2 months. When you want to consume it, defrost it in the fridge and reheat it in the oven to make it fragrant again.
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