Onion and smoked sausage pie

Name: Onion and smoked sausage pie - Jasmina B.
Ingredients: Dough: approx. 250 g flour 150 ml lukewarm water 1 teaspoon dried yeast 1/2 teaspoon salt 1/2 teaspoon sugar 3 tablespoons oil 1/2 teaspoon dried thyme Filling: 4 medium onions (approx. 350 g) 50 g bu

Appetizers - Onion and smoked sausage pie by Jasmina B. - Recipia

I have made this tart many times, especially when I had leftover homemade sausages in the fridge and didn't want to leave them there for too long. The onion, smoked sausage, and simple dough create this tasty combination that doesn’t require sophisticated ingredients. It works anytime: warm right out of the oven or at room temperature, especially on a platter with appetizers. Quick Info Total time: about 2 hours (including rising and baking) Preparation time (without rising and baking): 30-40 minutes Baking time: 45-50 minutes Servings: 6-8 slices (26 cm round pan) Difficulty: easy to medium Recipe type: savory appetizer, rustic tart Ingredients For the dough: 250 g all-purpose flour 150 ml lukewarm water 1 teaspoon dry yeast 1/2 teaspoon salt 1/2 teaspoon sugar 3 tablespoons oil 1/2 teaspoon dried thyme For the filling: 4 medium onions (about 350 g) 50 g butter 1 tablespoon flour 150 g sour cream 2 eggs salt pepper 1 smoked homemade sausage 1/2 teaspoon dried thyme Preparation method 1. Preparing the dough: I put the flour in a large bowl, mixed it with salt and thyme. I dissolved the yeast separately in 3 tablespoons of lukewarm water, along with the sugar. After the yeast was well combined, I poured it over the flour, then added the oil and the remaining lukewarm water. I mixed everything at first with a spoon, then kneaded by hand until I obtained a compact dough that does not stick to my fingers. I covered the bowl with a clean towel and let it rise in a warm place, away from drafts, for about an hour, until the dough nearly doubled in volume. 2. The filling: In the meantime, I chopped the onions as finely as possible. I put the butter in a large pan over medium heat and added the onions. I stirred often, letting the onions soften without coloring, until they became translucent. When soft, I removed the pan from heat and sprinkled the flour over the onions. I mixed well and let it cool for about 5-10 minutes, so it wouldn’t be hot. 3. Mixing the composition: In a bowl, I beat the eggs and mixed them with the sour cream. I added the sautéed onions, salt, and pepper to taste and homogenized everything. 4. Assembling the tart: When the dough had risen sufficiently, I rolled it out with a rolling pin into a round sheet slightly larger than the diameter of the pan (26 cm). I placed the dough in the greased or lined pan, raising it on the edges to encompass the filling well. I poured the onion and sour cream mixture, leveling it with a spatula. I sliced the smoked sausage thinly and placed the slices evenly over the filling. On top, I sprinkled a bit more dried thyme. 5. Baking: I placed the pan in the preheated oven at 180°C and let the tart bake for 45-50 minutes, until the surface was golden brown and the filling set. I take it out of the oven and let it cool for a few minutes before slicing. Why I make this recipe often The reasons are simple: it’s easy to adapt with what I have at home, uses basic ingredients, and keeps well for a day or two. I like that it doesn’t have to be served hot; it’s also good cold, especially for lunchboxes or picnics. The tart is not fussy, and the flavors are balanced. Tips and variations Tips For the dough, type 550 flour or any regular all-purpose flour works well. Don’t overdo it with the oil; otherwise, the dough becomes too “heavy.” For the onions, don’t let them burn; just enough to soften and become translucent. You can use homemade sausage or any good quality smoked sausage with moderate fat. Substitutions You can use milk instead of water in the dough if you want a richer flavor. If you don’t have smoked sausage, you can try thinly sliced bacon, but the flavor will be slightly different. For sour cream, a lighter one will work, but the consistency will be more liquid. Variations You can add grated cheese to the mixture, such as feta or even cheese, but the tart will be saltier. You can replace thyme with oregano if you prefer. If you want a meatless version, omit the sausage and increase the amount of onion or add sautéed mushrooms. Serving ideas I usually serve it as an appetizer or for breakfast, sliced. It’s also great for picnics or lunchboxes, as it doesn’t crumble. It can be quickly reheated in the oven or in a pan, but not in the microwave (the dough becomes rubbery). Frequently asked questions 1. Can I use fresh yeast instead of dry yeast? Yes, you can use about 7 g of fresh yeast (about half a small cube), dissolved in the same way, in a little lukewarm water with sugar. 2. Can I prepare the dough a day in advance? The risen dough can be kept in the fridge, covered, until the next day. Take it out 30 minutes before rolling it out to reach room temperature. 3. What can I substitute for sour cream? If you don’t have sour cream, you can use Greek yogurt, but the texture will be lighter and the taste more tangy. 4. How long can I keep the tart? It keeps well in the fridge, in a closed container, for about 2 days. After that, the filling starts to soften too much. 5. How can I prevent the tart base from becoming too soggy? Make sure the onions don’t release too much liquid and that the dough isn’t too thick. If it seems moist after baking, let it cool on a rack. Nutritional values Estimate per slice (for 8 slices): Calories: 270-290 kcal Protein: 7-8 g Carbohydrates: 22-25 g Fats: 16-17 g The values are approximate and may vary depending on the type of sour cream and sausage used. It’s a hearty tart, with plenty of lipids and proteins due to the sour cream, eggs, and sausage. Storage and reheating Keep it in the fridge, covered or in a container, for up to 2 days. It can be reheated in the oven at 150°C for 7-8 minutes. If you don’t want it to dry out, cover lightly with aluminum foil. I don’t recommend the microwave; it becomes soggy and the dough loses its crispy texture. If you have leftover cold slices, they are fine at room temperature.

Preparation

In a bowl, I mixed the flour with salt and thyme. I dissolved the yeast in 3 tablespoons of warm water and sugar. I added the yeast, oil, and warm water to the flour. I kneaded well until I obtained a firm and non-sticky dough. I left the dough to rise in a warm place away from drafts for about 1 hour or until it doubles in volume. For the filling, I chopped the onion and sautéed it with butter until it softened and became translucent. I removed it from the heat, added flour, and let it cool slightly. Over the onion, I added sour cream, beaten eggs, salt, and pepper to taste, and mixed the composition well. I rolled out the dough into a circle larger than the baking tray (26 cm in diameter) and placed the dough in the tray, lifting it slightly on the edges. I poured the filling and leveled it well. I sliced the sausage thinly and placed it here and there over the filling. I sprinkled a little dried thyme and baked the tart in the preheated oven for 45-50 minutes.

Onion and smoked sausage pie

Preparation

Tags

Categories