Description
Hearty, rich vegetable pie with thin, crispy dough and a filling of cauliflower, mushrooms, peppers and Adygei cheese!
Ingredients
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Flour
200 g
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Salt
1 pinch
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Butter
100 g
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Yolk egg
1 piece
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Water
3 Tbsp
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Cauliflower
400 g
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Onion
1 piece
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Mushrooms
300 g
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Pepper
0.5 piece
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Chicken egg
4 piece
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Sour cream
150 g
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Salt
-
Allspice
-
Thyme
0.5 tsp
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Adyghe cheese
90 g
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Greens
6 sprig
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Vegetable oil
Cooking
Dough: In a bowl, mix the flour and salt. Add the pieces of cold butter to grind with your hands into crumbs.
To do in the middle of recess, add the yolk and 3 tablespoons of ice water, start to knead the dough, gathering it into a ball (I added the first 2 tablespoons of water, when it became clear that the dough is not going into a homogeneous ball added 1 more tbsp).
Lightly knead the dough, wrap in clingfilm and refrigerate for 30 minutes.
While the dough is cooled, prepare a filling. Cauliflower disassemble on inflorescences and boil in boiling, slightly salted water for 3-4 minutes. Then drain it in a colander to drain excess liquid. Onions cut into small cubes and fry in vegetable oil until Golden brown.
Add chopped into small pieces mushrooms (I have oyster mushrooms and champignons). Fry on medium heat, stirring 4-5 minutes.
Add the chopped in small pieces bell pepper, fry all together for another 3-4 minutes.
Add the cauliflower, stir and season the vegetables with salt and pepper to taste. Remove from heat, allow the vegetables to cool.
For filling mix in a bowl eggs+protein, the remainder of the dough, sour cream, crumbled small pieces of soft cheese, add salt and pepper to taste, thyme. Mix well.
Chop the herbs, add to the egg-sour cream filling.
Chilled dough velvety in the circle for the shape size (diameter of form 20 cm), carefully transfer it to a form, then form dough roll 3.5-4 cm (I did it by hand). Prick the dough in the form of a fork and send in a preheated 180 degree oven to bake for 5-7 minutes.
The form then remove from the oven, put the vegetable stuffing.
Evenly pour the filling, distributing it over the entire surface of the pie. Again send the pie in the oven and bake until tender and rosy color another 20-25 minutes at 200 degrees.
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