Potato and Sausage Savory Pie

Name: Potato and Sausage Savory Pie
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 8
Ingredients: Puff pastry round 1 roll; Potatoes 0.9 lb; Sausage 9 oz; Provola cheese thin slices 3.5 oz; Pecorino Romano PDO cheese 3 spoonfuls; Eggs 1; Bay leaves 2 leaves; Rosemary 1 sprig; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Egg yolks 1

it de es fr br

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 20 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Potato sausage pie, oh man, it's the kind of dish that brings everyone to the table, especially on those cool evenings in Central and Northern Italy. I mean, with a golden puff pastry crust and a moist, hearty filling, this savory pie just makes things feel homey. Really cozy. Classic Italian home cooking loves mixing potatoes and sausage, and it works so so well here. The cheese inside melts and gets all gooey, blending with the tender potatoes and those bits of flavorful sausage. And look, you’ll sometimes see folks throw in some prosciutto, pancetta, or sweet sautéed onions to add another layer, which makes each bite way way better.

This is one of those potato sausage pies that’s known for being super flexible—pretty much every family has their own twist. It’s always about what’s hanging around in the kitchen. Seriously. The pie becomes a canvas for creativity, inviting additions like herbs or a splash of white wine for an extra touch of flair.

When you're planning laid-back dinners with friends or a quick buffet, sausage and potato pie is a pretty solid pick. The crust gets all crispy and flaky, which is great, and it goes really well with the rich and savory filling inside. In Italy, especially where cold weather and hearty food go hand in hand, people make these pies for all sorts of casual get-togethers. Some folks swear by adding stronger cheeses like pecorino or fontina, while others stick to a milder cheese for that extra creamy texture. Whether you call it a homemade sausage pie or just a quick puff pastry pie, it fits right in with those comfort food recipes everyone loves.

It is great because you can tweak it so easily—throw in extra meat, swap cheeses, or toss in some herbs. And here's the thing: no matter how you make it, the mix of flavors and the rich feeling you get from each bite make this pie the kind of thing that disappears fast at any gathering. It's a dish that shows the heart of Italian cuisine—simple, adaptable, and seriously satisfying.

INGREDIENTS

Puff pastry 1 roll - round

Potatoes 0.9 lb (400 g)

Sausage 9 oz (250 g)

Provola cheese 3.5 oz (100 g) - thin slices

Pecorino Romano PDO cheese 3 spoonfuls

Eggs 1

Bay leaves 2 leaves

Rosemary 1 sprig

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For brushing: Egg yolks 1

Preparation

How to prepare Potato and Sausage Savory Pie

To prepare the potato and sausage savory pie, start with the potatoes: immerse them in a pot with plenty of cold water, bring to a boil and from that moment cook for about 30–40 minutes. When they're soft in the center 1, mash them with the skins on while still hot 2. Set aside and meanwhile take care of the sausages: in a pan pour a drizzle of oil, the rosemary and the bay leaf 3.

When the pan is hot, add the sausages removed from their casings 4 and brown well, breaking them up with a wooden spoon 5. Add the browned sausage to the mashed potatoes 6.

Add the egg 7 and mix well 8. Unroll the puff pastry with its baking paper and line a 9 1/2-inch (24 cm) pan, then prick the base. Fill the pastry with the potato and sausage filling and level it 9.

Arrange the cheese in slices, leaving a small space around the edge 10, close the edges by pinching them, thus creating a braided pattern 11. Sprinkle the center with grated cheese 12.

Brush the edge with the egg yolk 13 and bake 14: bake in a conventional oven at 356°F for 30 minutes, then broil for another 5 minutes until the surface is golden. Your potato and sausage savory pie is ready; let it cool for a few minutes before cutting and enjoying it 15!