Pie with sweet peppers and sausages
8 servings
100 minutes
Sweet pepper and sausage pie is a bright and appetizing dish of European cuisine. Its origin is linked to the tradition of baking hearty pies with meat and vegetable fillings, creating a harmonious balance of flavors. In this pie, tender dough combines with the sweetness of bell peppers, the spiciness of sausages, and a creamy sauce with aromatic Gruyère cheese. A light spiciness from cumin and nutmeg adds depth to the flavor. The pie is perfect for cozy family lunches or festive evenings, served as a hot appetizer or complemented with fragrant broth. The crispy crust and juicy filling make it an unforgettable treat that can impress even the most discerning gourmets.
1
Prepare all the ingredients.
2
Sift the flour into a bowl and make a well in the center. Add salt to the milk, pour it into the well in the flour, add one egg, and place the diced cold butter (90 grams) around the edge of the well.
- Wheat flour: 200 g
- Milk: 5 tablespoon
- Chicken egg: 5 piece
- Butter: 120 g
3
Mix the ingredients, chop them with a knife into coarse crumbs, and quickly knead an elastic dough.
4
Dust the work surface with flour, roll out the dough into a thin layer. Place a baking form (28 cm) on the dough and cut out a circle 4 cm larger than the diameter of the form.
5
Place a circle of parchment at the bottom of the mold. Use a rolling pin to lay the dough in the mold, pressing the edges tightly against the walls, prick the bottom with a fork, and refrigerate the preparation for 40 minutes.
6
Cut the bell peppers (green, red, yellow) in half, remove the stem, clean out the seeds and partitions, and dry them. Cut each half into strips lengthwise, then into small squares crosswise.
7
Peel and finely chop the onion and garlic.
8
Slice the sausages into rounds.
9
Heat vegetable oil in a pan, add 20 grams of butter, sauté the pepper for 2-3 minutes, then add chopped onion and garlic, sauté together for another 3-4 minutes, add cumin, salt, pepper, and finely chopped green onion.
- Vegetable oil: 30 ml
- Butter: 120 g
- Sweet pepper (capsicum): 3 pieces
- Garlic: 2 cloves
- Ground caraway: pinch
- Salt: 1 teaspoon
- Ground black pepper: to taste
- Spring onion: to taste
10
Grate the cheese on a coarse grater.
11
Whisk the cream lightly with 4 eggs, add cheese, pepper, salt, and nutmeg.
- Cream 30% fat: 200 ml
- Chicken egg: 5 piece
- Gruyere cheese: 150 g
- Ground black pepper: to taste
- Nutmeg: pinch
12
Take the form out of the fridge, alternately arrange the vegetables and sausages in it, and pour the filling.
- Sausages (wieners): 250 g
13
Preheat the oven to 200 degrees. Bake the pie in the middle of the oven for 30-40 minutes, until a golden-brown crust forms.
14
Serve with hot broth or as a hot appetizer.
