Description
Pies I love, what could hide. Love the different toppings and various types of dough. This pie has a pleasant, slightly sweet dough. It blends perfectly with any kind of toppings. I like meat, fish, just with herbs. Today it's quinoa with mushrooms and red bell peppers.
Ingredients
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Flour
300 g
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Yogurt
250 ml
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Chicken egg
1 piece
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Butter
120 g
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Sunflower oil
3 Tbsp
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Sugar
1 Tbsp
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Leavening agent
1 tsp
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Mushrooms
200 g
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Pepper
0.5 piece
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Green onions
1 coup
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Parsley
2 Tbsp
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Quinoa
50 g
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Salt
1 tsp
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Black pepper
Cooking
For the filling we will use quinoa brand Mistral. It is not sticky and has a very pleasant taste and smell. Boil grits according to instructions.
Mushrooms wipe clean with a cloth and cut into round slices. Finely chop the green onions. Pepper cut into cubes.
Pour into the pan 2 tbsp of sunflower oil. Fry the pepper for about 2 minutes. Then add the mushrooms and fry together for another 5 minutes. Season with salt and pepper, add green onion, parsley, and immediately remove from heat.
Mix boiled quinoa with vegetables.
In bowl, lightly beat the egg with 1/2 tsp salt and sugar. Add yogurt, softened butter, 1 tbsp of sunflower oil and flour sifted with baking powder. The consistency of the dough should be like thick oatmeal.
The form of grease and sprinkle with flour. Distribute it about 2/3 of the dough. Spread the cooled filling. The form I used with a diameter of 20 cm.
Distribute on top of the remaining dough. Yolk mix with 1 tbsp yogurt and lubricate the surface of the cake. Allow to stand ten minutes and bake at 200 degrees until the formation of a crust. It took me 40 minutes.
Served cold.
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