Pumpkin and Sausage Savory Pie

The pumpkin and sausage savory pie is a rich and flavorful dish, perfect for fall or winter. Here’s how to prepare it.

Ingredients

• 1 roll of puff pastry or shortcrust pastry
• 300 g of cleaned pumpkin
• 200 g of sausage
• 1 small onion
• 100 g of grated cheese (pecorino, parmesan, or similar)
• 2 eggs
• 100 ml of cooking cream
• Extra virgin olive oil
• Salt and pepper
• Nutmeg
• Butter for greasing the pan
• Breadcrumbs (optional)

Preparation

1. Begin by preheating the oven to 180 °C.
2. Dice the pumpkin and finely slice the onion.
3. In a pan, sauté the onion with a drizzle of extra virgin olive oil until it becomes translucent.
4. Add the pumpkin cubes to the pan and cook until they become soft; season with salt and pepper. You can sprinkle some nutmeg to enhance the flavor of the pumpkin.
5. In another pan, cook the crumbled sausage until it loses its pink color. If necessary, drain off any excess fat.
6. In a bowl, beat the eggs with the cooking cream, grated cheese, salt, and pepper.
7. Grease a round baking tray with a bit of butter, and sprinkle it with breadcrumbs if you want a crunchier base.
8. Unroll the puff pastry and lay it in the tray, pricking the bottom with a fork.
9. Distribute the pumpkin cubes and the cooked sausage on the pastry base.
10. Pour the mixture of eggs, cream, and cheese over the pumpkin and sausage.
11. Fold the edges of the puff pastry inwards and bake for about 30-40 minutes, or until the surface is golden brown and the pastry is well cooked.

Allow the savory pie to rest for a few minutes before cutting and serving.

Curiosity

Pumpkin is a very versatile ingredient with a low calorie content, used in various sweet and savory preparations. It pairs very well with intense flavors such as those of sausage and cheese, creating a balanced and comforting dish.