Recipe: Sunflower Duet Pie step by step with pictures | Handy.Recipes

Sunflower Duet Pie

Cooked Duo Sunflower Pie

Time to cook: 60 minutes

Total Servings: 2

Nutritional Value

I would like to present you a Lenten dough pie with two semolina fillings, one is Lenten, the other is low-fat. Very smart, tasty and original! Come visit!

Author of the recipe

Ingredients for the cake "sunflower duet":

Lenten base

  • semolina - 100 g
  • Salt - 1 g
  • Water - 250 ml

Non-fasting additive

  • Stuffing meat - 500 g
  • Tomato paste - 30 g
  • Water - 300 ml
  • Chicken egg - 1 pc
  • Salt - 2 g
  • Black pepper - 3 g
  • Ginger - 2 g
  • Spices (Mediterranean herbs + basil + rosemary) - 2 teaspoon

Lenten dough

  • Wheat flour / Flour - 500 g
  • Manna grits (semolina TM "Mistral") - 20 g
  • Water - 320 ml
  • Olive oil - 50 ml
  • Yeast - 11 g
  • Salt - 2 g

Lenten base additive

  • Green olives - 100 g
  • Peanuts - 100 g
  • Lemon juice - 1 teaspoon

How to cook cake "duet sunflowers" step by step with photos

Use semolina TM"Mistral"

First we make the dough - I have a wonderful recipe for savory dough for savory pastries (recipe by Richard Bertinet) Mix the flour with the semolina TM "Mistral" Sift it into a bowl. With your fingertips, rub the yeast into the flour and semolina until you obtain a fine crumb.

Then add olive oil, salt and warm water

Knead the dough, then place it on a work surface and knead until smooth. Try not to add flour, extra flour will make the product dense and heavy. Soon the dough will become oxygenated and will stop sticking to your hands. Roll the ready dough into a ball and put in a warm place for 1 hour to rise.

Now cook semolina TM "Mistal" as indicated on the packaging

Let it cool and divide it into two parts in two bowls

I suggest adding olives and peanuts to the first part - very tasty and nutritious

We shred the peanuts and the olives and sprinkle with lemon juice

Now prepare the unleavened stuffing- Add eggs, spices and a tablespoon of semolina (ТМ"Mistral)

Form the balls and drop them into the water with tomato paste dissolved in it, with the addition of spices

Cook on low heat for about 25 minutes. Meatballs are ready

Add some meatballs to the semolina in one bowl and knead them, mixing with the semolina. Add peanuts and olives to the second part of the semolina, and mix them in the same way

Divide the dough into 5 parts at random

Roll out flatbread from two of them and cut out circles from them

Cut triangles out of remaining circles

Spread out on a baking tray, forming sunflowers

Roll out the dough into two rolls (from one piece)

Twist the strips and place them on a baking tray (lined with siliconized paper or baking paper), simulating a flower stalk

Cut out the leaves

Lay out the leaves on the baking tray

Lay different stuffing on each sunflower - one lean, the other with meat addition

Roll out a piece of pastry and cut out a grid with a shaping cutter

Spread the grids on the filling and bake our pie at 180 for 20-25 minutes

All right, we're all set! Half for you and half for me!

Nutritional Value:

Whole Dish:
4123.8 Calories
102.3 g
135.1 g
489.5 g
Per Serving:
2061.9 Calories
51.2 g
67.6 g
244.8 g
174 Calories
4.3 g
5.7 g
20.7 g

Meat, Salt, Black Pepper, Flour, Wheat Flour, Lemon Juice, Ginger, Olive Oil, Spices, Eggs, Water, Green Olives, Tomato Paste, Yeast, Baking, Fresh, Cakes, Olive, Peanuts, Ground Beef, Creammeal, Bakery

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