Potato and sausage pie: a very good recipe. A rustic pie made with potatoes, mozzarella or whatever cheese you have at home, and some sausage, which can be replaced with cooked ham, bacon, bacon, etc. In short, we can enrich it as we like.

I recommend that you make this savoury potato and sausage pie with a base that you make yourself. In this case, I used a sachet of paneangeli (pizza maker’s) yeast, which is not brewer’s yeast, but a leavening agent that makes the dough softer.

To prepare this recipe, the potatoes must first be boiled to compensate for the cooking of the dough.

People: +6 people

Time: 55mins

Difficulty: Easy

Ingredients

For the base

300g ’00’ flour
150g lukewarm water
15g EVO oil
1 pinch of salt
1 sachet (Paneangeli pizza maker)

For the filling

3 medium potatoes
2 sausages
5 spoons of EVO oil
150g cheese of your choice
15g Parmesan
Rosemary Q.B.
Salt and pepper Q.B.

How to prepare it

• First of all we need to prepare the base of the rustic cake, which we do by putting the flour, 125g of water, oil, salt and the whole Paneangeli packet into the bowl of the planetary mixer, running the mixer on medium low speed and gradually adding the rest of the water.
• Mix until the dough comes away from the sides of the mixer; if it doesn’t, the base is still too wet and we should add a few more tablespoons of flour.
• When our rustic cake base is ready, wrap it in cling film and refrigerate for at least 30 minutes, then take it out of the fridge and roll out to the thickness you like best.
• Roll out the pastry and place it in a 24 cm cake tin (the tin must not be covered with any type of fat (butter or oil)), cut off the excess pastry by running the knife around the edges, pierce the entire base of the cake with a fork, put a second cake tin aside and prepare the filling.
• Boil the potatoes in plenty of water and let them cook until the knife slides easily into the potato, then peel them under running water, cut them into cubes and put them in a large bowl, season the potatoes with oil, salt, pepper, rosemary and cheese, mix everything together and pour it into the tart tin, Once the potatoes are well distributed over the base of the cake, make small pieces of sausage and push them into the potatoes all over the base, then sprinkle with a little Parmesan cheese and bake in a ventilated oven at 180° for 15 minutes.
• I advise you to keep an eye on it and when it is well browned, take it out of the oven and serve it.