Savory Rustic Pie: A Cozy Italian Dish That Feels Like Home
There’s something about a savory rustic pie that instantly makes a table feel more inviting. Maybe it’s the golden flaky crust, or the way the creamy filling smells as it bakes, but this is the kind of dish that brings everyone into the kitchen before it’s even out of the oven. In Italy, recipes like this aren’t meant to be fancy; they’re meant to be shared, sliced generously, and enjoyed together, whether it’s for Sunday lunch, a holiday buffet, or a simple dinner with family.
This Savory Rustic Pie has Simple Ingredients and Big Comfort
What I love most about this savory rustic pie is how it turns everyday ingredients into something special. Sausage, mushrooms, peas, and cheese come together in the most comforting way, wrapped in buttery puff pastry that does all the hard work for you. It’s one of those recipes that looks beautiful on the table but is secretly very easy to make, perfect when you want something homemade without spending hours in the kitchen. And honestly, it’s even better the next day, which makes it ideal for gatherings, meal prep, or those moments when you just want a slice of something warm and satisfying waiting for you.
Rustic Boscaiola Savory Pie
A rich, comforting Italian savory pie filled with sausage, mushrooms, peas, and creamy cheese. This rustic dish is perfect for brunch, appetizers, picnics, or an easy family dinner.
6-8
servings20
minutes35
minutesKeep the screen of your device on
Ingredients
1 1 Round sheet of puff pastry
2 2 Italian sausages
16 oz 16 White Mushrooms
1 cup 1 Peas, fresh or frozen
1/2 cup 1/2 White Wine
3/4 cup 3/4 Heavy Cream
10 10 Mozzarella slices
1/2 cup 1/2 Grated Parmesan Cheese
1 tbso 1 Extra Virgin Olive oil
1 1 Clove of garlic
Chives for garnish
1 tsp 1 Kosher salt
Directions
- Heat the extra-virgin olive oil in a large pan, then add the garlic. Sauté for a few minutes. Remove the sausage from its casing, crumble it into the pan, and cook until browned. (1)
- Add the sliced mushrooms and cook until they release their moisture and start to soften. (2) Pour in the white wine and let it evaporate.
- Stir in the peas, season with salt, and cook for a few more minutes. (3) Add the cooking cream and cook it for 5 minutes.
- Turn off the heat and let the mixture cool slightly.
- Preheat the oven to 375°F (190°C). If your puff pastry is frozen, thaw it in the refrigerator first, then let it rest at room temperature for about 10–15 minutes before unrolling. If it’s too cold, it may crack or break while you roll it out.
- Unroll the puff pastry into a baking pan, keeping the parchment paper underneath. Place the mozzarella (4) slices on the bottom and spread the filling evenly over them. (5) Add the parmesan cheese.
- Fold the edges slightly inward to create a rustic border. (6)
- Convection bake for 35–40 minutes, or until the pastry is golden and crisp.
- Let cool for about 10 minutes before slicing and garnish with copped chives.
