Savory Pie with Sweet Potatoes, Brussels Sprouts, and Sausage
Category: Savory Pies | Servings: 6
This savory pie, a delightful blend of earthy sweet potatoes, Brussels sprouts, and savory sausage, is a perfect comfort dish for a cozy dinner or a festive gathering. The crisp and buttery homemade shortcrust pastry pairs beautifully with the creamy filling, offering a rich and flavorful bite in every piece. It is crowned with a silky, Parmesan-infused custard that enhances the vegetables and sausage, making it an irresistible dish for all occasions.
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour (all-purpose) | 250g |
| Butter | 125g |
| Water | 85g |
| Sweet Potatoes (or American) | 200g |
| Brussels Sprouts | 120g |
| Sausage Meat (Salsiccia) | 50g |
| Red Onion | ½ |
| Bread (fresh) | 1 slice |
| Basil | To taste |
| Extra Virgin Olive Oil | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Fresh Cream | 300g |
| Parmigiano Reggiano DOP | 60g |
| Egg | 1 |
Instructions
Step 1: Prepare the Shortcrust Pastry
To start, prepare the shortcrust pastry for your savory pie. In the bowl of a food processor, combine the 00 flour and cold butter (cut into cubes). Pulse until the mixture resembles fine crumbs. Gradually add the water, pulsing just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead gently for a few seconds to bring it into a smooth ball. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow it to rest and firm up.
Step 2: Prepare the Filling
While the pastry chills, move on to the filling. Wash the sweet potatoes well (there’s no need to peel them), and using a mandoline slicer, cut them into very thin slices, about 7-8mm thick. Place the slices in a bowl of water to prevent oxidation.
Next, thinly slice the red onion and set it aside. In a large pan, heat a splash of olive oil over medium heat. Add the onion and cook until soft and translucent. Meanwhile, remove the sausage from its casing and chop it into small pieces. Add the sausage to the pan, breaking it up as it cooks. Once the sausage is browned and fully cooked, add the Brussels sprouts, sliced into thin rings, and cook for a few more minutes, stirring to ensure they are tender and well combined. Season with salt and freshly ground black pepper to taste. Remove from heat and set aside to cool slightly.
Step 3: Prepare the Royal Sauce
In a blender or using an immersion blender, combine the fresh cream, egg, and grated Parmigiano Reggiano. Blend until smooth and creamy, forming a rich royal sauce that will bind the filling together.
Step 4: Assemble the Savory Pie
Preheat your oven to 180°C (350°F).
Once the pastry has rested, roll it out on a lightly floured surface to fit your pie dish. Line the dish with the pastry, trimming any excess around the edges. Use the back of a spoon to lightly press down on the dough to prevent air bubbles from forming.
Start layering your filling: Begin with a layer of sweet potato slices at the bottom, followed by the sausage and Brussels sprout mixture. Arrange the remaining sweet potato slices in a circle around the edge of the pie, leaving the center open for a beautiful visual effect. Tear basil leaves and scatter them over the filling, adding flavor and a burst of color.
Pour the royal sauce evenly over the filling, ensuring it seeps through all the layers.
Step 5: Bake and Serve
Place the pie in the preheated oven and bake for 40-45 minutes, or until the pastry is golden brown and the filling is set. The top should be a beautiful golden color, and the center should feel firm when gently pressed.
Once baked, remove the savory pie from the oven and allow it to cool for a few minutes before slicing. This savory pie is perfect served warm and can be enjoyed as a main dish, or paired with a light salad for a complete meal.
Tips for Success
- For Extra Crispiness: If you prefer an even crispier crust, you can bake the pastry base for 10 minutes before adding the filling. This will help prevent the bottom from becoming soggy.
- Personalize the Filling: This recipe can be easily adapted by adding other vegetables like spinach or leeks or swapping the sausage for a vegetarian option like mushrooms or lentils.
- Make Ahead: You can prepare the pastry and filling in advance. Simply refrigerate the assembled pie and bake it the following day for a hassle-free meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | ~9g |
| Carbohydrates | ~40g |
| Fats | ~22g |
| Fiber | ~4g |
| Sugar | ~6g |
| Sodium | ~500mg |
This delightful savory pie is a great combination of flavors, perfect for family dinners or special occasions. The crispy, buttery crust and creamy filling will leave everyone asking for seconds!
