Chestnut and sausage pie is always an excellent dinner option. They are a great way to “recycle” any leftovers into a filling main course or a standalone meal.
This recipe is gluten-free because the shortcrust pastry is made from two types of flour that are suitable for coeliacs: chestnut flour and rice flour. It is practically identical to classic shortcrust pastry, with an autumnal flavour that pairs perfectly with our filling, which includes sausage, mushrooms and goat’s cheese.
For 6 people, preparation time 50 minutes, cooking time 30 minutes.
1 – Heat the oil in a saucepan and add the sausage with a little salt. Brown for 5 minutes, then add the mushrooms and pepper. Add the red wine and let it evaporate.
2 – Start preparing the shortcrust pastry by combining the two flours in a large bowl, mixing them roughly with a whisk and adding the butter in small pieces.
3 – Knead it with your hands, adding water a little at a time to keep the mixture elastic. Add the truffle oil and continue kneading until you have a soft ball that does not stick to your hands.
4 – Let the dough rest for half an hour in the fridge, then roll it out on a board with the rice flour using a rolling pin, and line a springform tin with parchment paper. Meanwhile, preheat the oven to 180 °C.
5 – Prick the base with a fork and add the sausage and mushroom filling. Cover it with goat’s milk ricotta and coarsely grated pecorino. Bake for 30 minutes, then take it out and serve.
Tips and tricks
While you are cooking the sausage, you can flavour it with a teaspoon of strong Dijon mustard.
You can also add small pieces of chestnuts to the mixture.
You can freeze the shortcrust pastry in the tin to prepare other dishes. Simply put it directly in the oven when you are ready to use it.