Description
Colorful color and rich taste to the pie. Admirers of chili peppers dedicated.
Ingredients
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Butter
250 g
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Salt
0.5 tsp
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Flour
300 g
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Forest nuts
200 g
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Chicken egg
2 piece
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Pepper
4 piece
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Onion
2 piece
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Sage
4 piece
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Tomato paste
2 Tbsp
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Broth
50 ml
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Sugar
2 tsp
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Sauce
2 piece
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Vinegar
2 tsp
Cooking
For the dough cut the cold butter.
Mix the butter, salt, flour, ground hazelnuts and eggs. Knead the dough, wrap it in plastic wrap and remove 1 hour in the refrigerator.
Meanwhile, red peppers peel and coarsely chop.
Onion cut into. Fry it lightly with vegetable oil.
Add the tomato paste, broth, peppers and a bit put out. For seasoning add salt and pepper. Add the sugar and Tabasco, and balsamic vinegar. Simmer until tender.
3-4 leaves of sage very finely chopped.
The peppers grind into a puree and put sage, mix well. Taste.
Form grease with oil. Take 2/3 of dough and roll it out. Put into a form, not forgetting the edges. With a fork the dough a little prick.
Mashed paprika spread on the dough.
The remaining roll the dough and cut into strips of 1 cm to Put on top.
Bake at 180 °C about 40-50 min.
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