Description
When autumn leaves, and in its place intrudes winter, I make this pie with a crisp and juicy filling, reminding me of the last colors of autumn.
Ingredients
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Flour
200 g
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Butter
60 g
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Sour cream
2 Tbsp
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Salt
-
Zucchini
1 piece
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Pepper
1 piece
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Green beans
125 g
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Lemon
1 piece
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Parsley
1 coup
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Thyme
0.5 tsp
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Cheese
150 g
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Chicken egg
3 piece
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Nutmeg
2 pinch
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Pasta pepper
Cooking
Mix the flour, butter, sour cream and salt. Roll into a ball and refrigerate for 30 minutes.
Wash and peel the vegetables. Chop the zucchini slices,
Pepper cubes,
Pea pods ( optional )half-and-half. Heat the oven to 200°.
Lubricate the form of butter, sprinkle with flour. Pave shape 3/4 of the dough to make a rim. Prick the dough with a fork in several places. Spread out the vegetables. The remaining roll the dough and cut the strips.
Lemon wash, dry, grate the zest, squeeze the juice. Parsley (1/2 bunch)wash, dry, finely chop. Add a mixture of French herbs (any spices optional), nutmeg, eggs, thyme and stir.
Mash the cheese.
Mix with the egg mixture and pour it over the vegetables.
Pie sprinkle with parsley.
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