Recipe: Collapsible Vegetable Pie step by step with pictures | Handy.Recipes

Collapsible Vegetable Pie

Cooked collapsible vegetable pie

Nutritional Value

Collapsible yeast pie with an interesting filling of vegetables and scrambled eggs. Nourishing, tasty, fragrant, beautiful, quite original and not at all difficult to prepare. Try it!

Author of the recipe

Ingredients for collapsible veggie pie:


Dough

  • Wheat Flour / Flour (+- 15 g) - 350 g
  • Milk (+1 tablespoon) - 125 ml
  • Sugar - 25 g
  • Salt - 1/3 teaspoon
  • Chicken egg - 1 pc
  • Butter - 40 g
  • Yeast (no slide, dry instant) - 1 teaspoon

Stuffing

  • Carrots - 100 g
  • Leeks - 100 g
  • Peking cabbage - 100 g
  • Chicken egg - 2 pcs
  • vegetable oil - 2 tablespoon
  • Cream cheese (optional) - 30 g
  • Salt - to taste
  • Seasoning (optional) - to taste

How to cook collapsible veggie pie step by step with photos


Sift flour and mix with sugar, salt and yeast. Beat egg (C0) into flour, add milk and melted butter. Knead the dough. The dough should be rather hard, but soft and pliable, without being pounded with flour. Since flour from different manufacturers differs in its qualities, you should not use all the flour at once. It is better to adjust the amount according to the facts. Put the dough in a bowl greased with vegetable oil, cover with clingfilm and place in a warm place for 45-50 minutes.

While the dough is coming up prepare the filling. Slice carrots into thin slices (or use a Korean salad shredder), shred cabbage, and cut leeks into half rings. Replace leeks with onions.

Fry the vegetables in well heated vegetable oil. Cook carrots for 2 minutes, then add leeks and cauliflower to frying pan. Regulate the softness of vegetables according to your taste. You can cook them until fully cooked, or you can cook them al dente. I find the second option more interesting, so I cook the vegetables for a total of 3-3.5 minutes. The amount and ratio of veggies is a matter of your taste.

Whisk two eggs with salt. Prepare the omelet. Slice omelette into julienne strips.

Mix fried vegetables with omelette, let cool. Season with salt to taste. The filling is ready.

The dough is also ready to serve after 45 minutes.

Spread out the dough on a floured work surface, crumple it and divide it into 8 equal parts. (about 75 grams each)

Roll out each piece into a cake with a diameter of 13-14 cm. Put a tablespoon full of filling in the center. Then form a peculiar flower by joining the edges of the cake in the center from eight different sides. First two...

... then the neighboring edges and the four resulting edges "of the envelope". (it should be clear from the photo how to do it)

"Flowers" With filling, place them in the baking tin at a small distance from each other. The diameter of the mold is 25 cm. Line the bottom of the mold with parchment, and grease the sides and bottom with vegetable oil. Put the dish in the heat for 20-25 minutes, covered with a cloth or towel.

After 25 minutes.

Brush the cake with milk (tablespoon) and sprinkle with grated cheese. (Optional) You can add Provencal (or your favorite) herbs to the cheese.

Cook the cake in a preheated 180° oven for 20-25 minutes. Till golden brown. Always consider the peculiarities of your technique. To prevent the cake from browning too much, you can cover it with cooking foil for the last 15 minutes of baking.

Take the finished pie out of the mold, place it on a rack, and cool slightly. Done.

Nutritional Value:

Whole Dish:
Calories
2409.8 Calories
Protein
69.4 g
Fat
95 g
Carbohydrates
325.5 g
100g:
Calories
225.2 Calories
Protein
6.5 g
Fat
8.9 g
Carbohydrates
30.4 g

Chicken Egg, Leeks, Salt, Flour, Hard Cheese, Sugar, Butter, Egg, Seasoning, Milk, Vegetable, Cheese, Yeast, Vegetable Butter, Carrot, Cakes, Peking cabbage, Dough, Buns, Cream Cake

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