EAT WELL VEGETARIAN

Vegetable pie

14/09/2019

t11 nha co hai nguoi 3

Vegetable pie
Servings Prep Time
4-6peole 2hours
Servings Prep Time
4-6peole 2hours
Ingredients
Crust
  • 320gr all purpose flour
  • 1/2tsp salt
  • 100gr unsalted butter
  • 8tbsp ice water
Topping
  • 1 carrot
  • 100gr mushrooms
  • 50 gr peas
  • 4 tomatoes
  • 1/2 bí đỏ loại nhỏ
  • 10tbsp tomato sauce
  • 3tbsp olive oil
  • 1/2tsp onion or garlic powder (optional)
  • salt
Instructions
Crust
  1. Mix all ingredients together into a flexible dough. Let the dough rest for about 1 hour.
  2. Divide the dough in half. Use a rolling pin to roll into 2 thin pieces that fit into the cake mold.
Filling
  1. Dice carrots and pumpkin, halve mushrooms, cut tomato into small pieces.
  2. Put olive oil in the pot. Heat the oil, add carrots, pumpkins and stir well. When the carrots are slightly golden, add the peas, mushrooms and tomatoes, and stir well. When the tomatoes are soft, add tomato sauce, onion or garlic powder, and add salt to taste. Turn the heat off. A little water may be added if the mixture is too thick.
Baking
  1. Turn the oven to 1800C.
  2. Line the bottom of the mold with a piece of thin dough. Place a bowl or heavy object into the mold, above the dough to help to make the crust flat and not inflated when baked. Bake at 1800C for 20 minutes until the crust is brown.
  3. Take the crust out, pour the prepared filling into the mold. Place the remaining piece of dough over top of the filling. Manually glue the edges of the cake by pressing the piece of dough on top to the crust. Put in the oven for 20 minutes.

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