Savory pie

Name: Savory pie
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6
Ingredients: Pancetta sliced 3.5 oz; Yellow squash to clean 1.9 lbs; Chanterelle mushrooms (chanterelle) 4.2 oz; Porcini mushrooms 5 oz; Puff pastry (2 rolls of 8 ounces each) 1 lb; Thyme to taste; Extra virgin olive oil to taste; Cow's milk ricotta cheese 1 ¼ cup; Eggs 1; Vegetable broth to taste; Egg yolks 1; Whole milk 1 ½ tbsp

it de fr es br

704

Calories per serving

Energy Kcal 704
Carbohydrates g 42.9
of which sugars g 6.9
Protein g 14.5
Fats g 52.7
of which saturated fat g 20.42
Fiber g 4
Cholesterol mg 130
Sodium mg 497

Difficulty: Average
Prep time: 20 min
Cook time: 1 h 10 min
Serving: 6
Cost: Average

PRESENTATION

This savory pie? It’s a real twist on the classic American dessert. Instead of the usual sweet stuff, it goes all in on those warm fall vibes. Pumpkin and mushrooms? Totally steal the show. And here's the thing: the filling is rich—kinda like a reversed cheesecake. It’s got smooth ricotta mixed with bits of crispy pancetta, giving it that salty, tender bite. Really really good.

The pie crust? Oh, it’s double-layered—one on the bottom and another on top—so it gets all golden and flaky. Think of a traditional meat pie or maybe a chicken pot pie you’d have at family get-togethers. Works great as an appetizer or a main dish. Pretty much fits into any dinner lineup, offering something for everyone.

What makes this pie stand out from your average quiche or shepherd's pie is the way it blends textures and flavors. Roasted pumpkin gives this gentle moist texture, while mushrooms add an earthy, tangy note. Keeps the palate intrigued. Ricotta? It offers a mild, soft finish. And you know, pancetta’s sharpness is almost like bacon—but with more kick. While similar pies are popular in American kitchens, this one stays true to savory baking traditions.

Fans of hearty pie recipes or those on the hunt for new dinner pie ideas will find themselves coming back to this. Honestly, it’s a real crowd-pleaser. That crust? Crispy outside, soft underneath, locking in the tender filling. Whether you’re hosting friends or just want something different for a weeknight, this savory pie is comfort food at its finest—special yet totally approachable. It’s all about cozy, comforting heartiness. Perfect for any occasion, really.

INGREDIENTS

704

Calories per serving

Ingredients for an 18 cm mold: Pancetta 3.5 oz (100 g) - sliced; Yellow squash 1.9 lbs (860 g) - to clean; Chanterelle mushrooms (chanterelle) 4.2 oz (120 g); Porcini mushrooms 5 oz (140 g); Puff pastry 1 lb (460 g) - (2 rolls of 8 ounces each); Thyme to taste; Extra virgin olive oil to taste; Cow's milk ricotta cheese 1 ¼ cup (280 g); Eggs 1; Vegetable broth to taste

for brushing: Egg yolks 1; Whole milk 1 ½ tbsp (20 g)

Preparation

How to prepare Savory pie

To make the savory pie, first, prepare the pumpkin: cut it into slices, remove the seeds 1, peel it, and then cut it into cubes 2. Next, clean the mushrooms: remove the earthy part of the porcini stems 3.

Then, after wiping them with a cloth to remove impurities, cut them into pieces 4. Clean the chanterelles in the same way and then cut them in half lengthwise 5. In a pan, heat a little olive oil, then add the pumpkin 6.

Season with a sprig of fresh thyme 7. Sauté the pumpkin for a few minutes and then add the mushrooms 8. Add a ladle of broth 9 and continue cooking until you get a soft side dish, adding broth if necessary, for about 10 minutes.

Once the pumpkin and mushrooms are ready, turn off the heat and set aside 10. Heat a skillet, lay the bacon slices 11 and cook them on high heat to make them crispy 12, it will take about 1-2 minutes.

In a bowl, add the well-drained ricotta and the egg 13. Mix with a fork 14 to obtain a smooth cream 15.

Grease an 18 cm diameter pie pan 16 and place a puff pastry sheet inside, prick the bottom with the prongs of a fork 17. Fill with half of the ricotta cream 18.

Level with the back of a spoon 19, lay half of the crispy bacon slices on top 20 and cover with half of the vegetables sautéed in the pan 21.

Now make a second layer with the remaining cream 22, bacon 23, and vegetables, until the filling is used up. Cover the pie with another layer of puff pastry 34, so that the two crusts join at the edge.

Trim the excess edge 25 and fold all the dough over the edge 26. Slightly press the prongs of a fork on the edge and then pierce the dough on the surface 27 to prevent it from puffing up during baking.

In a small bowl, mix the cream and egg yolk 28 and brush the surface of the pie with this mixture 29. Bake in a preheated static oven at 356°F for 60 minutes. Once cooked, remove the savory pie from the oven and let it cool slightly before serving 30.