Savory pie with sausage, mushrooms and pumpkin

Savory pie with sausage, mushrooms and pumpkin

Preparation time:
15 minutes

Cooking time:
10 minutes


  • Fiorani pork salamella
  • Round puff pastry 1 pack
  • Ricotta 400 g
  • Milk or cream 1 drop if necessary
  • Medium eggs 3
  • Champignon mushrooms 300 g
  • Delica pumpkin 300 g of pulp
  • 1 sprig rosemary
  • Salt and pepper to taste

How to make it


Make the filling

Cut the mushrooms and sauté them in a pan for a few minutes, over high heat. Keep them aside. Cut the pumpkin pulp and blanch it for a couple of minutes, then set this aside as well. Season the ricotta with whole eggs, a drop of milk if the dough is too firm, salt and pepper. Now add the mushrooms and pumpkin, keeping a few pieces of both aside.

Add sausages

Roll out the dough and use it to line a round mold with a diameter of 22-24 cm. Prick the bottom and pour the cream. Cover the surface with the crumbled sausage, adding here and there the mushrooms and pumpkin kept aside. Complete with a few needles of rosemary.

Bake the pie

Bake the savory pie in a preheated static oven at 180 ° C for 45-50 minutes. You can then serve it both hot and cold.