Sausage Ricotta Pie Recipe Video
This pie is a cross between a quiche and a calzone - very similar to Italian easter pie, but with many less eggs. It makes a wonderful weeknight supper, and the crust is so easy to work with and really stands up to the filling without
getting soggy - you could add 1 lb of cooked spinach (moisture all squeezed out, please) as a variation and you
could leave the sausage out if you don't want meat, or use ham instead if you don't like sausage.
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Ingredients
2 cups sifted unbleached flour
2 tsp baking powder
1 tsp salt
3 Tbs olive oil
3/4 cup water
5 Italian pork sausage (sweet or hot)
1/3 cup grated parmesan cheese
1 lb whole milk ricotta cheese
1/4 cup chopped flat leaf parsley
1 tsp dried oregano
1/2 cup grated whole milk mozzarella
freshly ground black pepper
sea salt
2 eggs, beaten
Directions
Sift togther flour, baking powder and salt. Make a well in the center
and add olive oil and water, mix together (by hand or with a standing mixer and
a dough hook) until dough forms a ball and pulls away from sides of bowl.
Knead for a few minutes and wrap in plastic and refrigerate at least 1 hour and up
to 2 days. Remove from fridge 30 mins before rolling.
Remove casing from sausage and brown in a little olive oil in a cast iron
skillet, breaking up into bite size chunks, drain fat and remove to cool on
a paper towel lined plate. Combine cooked sausage with all other filling ingredients
and chill for 30 mins.
Cut dough in half and roll each half into a large circle. Take a 9-10" cake pan and spray
with cooking spray. Place one of the rolled pastry circles in the pan letting edges hang over sides,
brush with a little olive oil and add filling. Fold edges over the filling and place the
other circle of pastry on top and fold excess under the bottom of the first pastry circle.
Brush with an egg wash (1 egg yolk beaten with 1 Tbs cold water) Cut four vents in top. Bake in
a 375 for 40-50 mins. Let cool for at least 15 mins before cutting. Serve with tomato sauce,
if desired.
and add olive oil and water, mix together (by hand or with a standing mixer and
a dough hook) until dough forms a ball and pulls away from sides of bowl.
Knead for a few minutes and wrap in plastic and refrigerate at least 1 hour and up
to 2 days. Remove from fridge 30 mins before rolling.
Remove casing from sausage and brown in a little olive oil in a cast iron
skillet, breaking up into bite size chunks, drain fat and remove to cool on
a paper towel lined plate. Combine cooked sausage with all other filling ingredients
and chill for 30 mins.
Cut dough in half and roll each half into a large circle. Take a 9-10" cake pan and spray
with cooking spray. Place one of the rolled pastry circles in the pan letting edges hang over sides,
brush with a little olive oil and add filling. Fold edges over the filling and place the
other circle of pastry on top and fold excess under the bottom of the first pastry circle.
Brush with an egg wash (1 egg yolk beaten with 1 Tbs cold water) Cut four vents in top. Bake in
a 375 for 40-50 mins. Let cool for at least 15 mins before cutting. Serve with tomato sauce,
if desired.
Comments
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Ganesh Dutta says :
Wonderful Ricotta and Sausage Pie Recipe with rich and balanced ingredients.
Thanks for sharing this nice recipe.
Posted on: 21 April 2008 - 1:56pm
