🍽️ Crunchy Vegetable Pie with Bread Filling

Name: Crunchy Vegetable Pie with Bread Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g flour; 1 tsp salt; 150 g butter; 2 egg yolks; 1 tbsp butter; 1 roll; 0.125 l milk; 2 onions (chopped); 2 garlic cloves (chopped); 50 g dried tomatoes (chopped); 100 g celery (peeled and diced); 2 carrots (peeled and diced); 100 g celery stalks (cleaned and diced); 100 ml whipping cream; 3 eggs; 2 tbsp parsley; salt (1 small pinch each); pepper (1 small pinch each); 1 small pinch cayenne pepper; 1 small pinch lemon zest; 2 tbsp sherry; 100 g cheese; 1 egg yolk; 100 g cheese; flour (for the work surface); fats (for the pie dish)

1112 kcal · 30 min · 4 servings

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Ingredients

300 g flour
1 tsp salt
150 g butter
2 egg yolks
1 tbsp butter
1 roll
0.125 l milk
2 onions (chopped)
2 garlic cloves (chopped)
50 g dried tomatoes (chopped)
100 g celery (peeled and diced)
2 carrots (peeled and diced)
100 g celery stalks (cleaned and diced)
100 ml whipping cream
3 eggs
2 tbsp parsley
salt (1 small pinch each)
pepper (1 small pinch each)
1 small pinch cayenne pepper
1 small pinch lemon zest
2 tbsp sherry
100 g cheese
1 egg yolk
100 g cheese
flour (for the work surface)
fats (for the pie dish)

Instructions

1. Quickly knead flour, salt, butter, and the egg yolk into a smooth dough.
2. Chill the dough for further processing.
3. Dice the onion, celery, celery stalks, carrot, and garlic.
4. Sauté the vegetables in hot butter.
5. Cube the bread roll into small pieces.
6. Soak the bread pieces in the milk.
7. Squeeze the soaked bread to drain the milk.
8. Mix the sautéed vegetables with the squeezed bread.
9. Fold in the tomatoes and eggs into the vegetable mixture.
10. Stir the cream into the filling.
11. Season the filling with parsley and your favorite spices.
12. Preheat the oven to 200 degrees Celsius with top and bottom heat.
13. Divide the dough into two equal parts.
14. Cut or stamp out two circles from the dough large enough for your pie dish.
15. Shape one of the dough circles slightly larger than the other.
16. Grease your pie dish.
17. Line the dish with the larger dough circle.
18. Place the prepared vegetable filling into the lined dish.
19. Sprinkle the filling generously with cheese.
20. Place the second dough circle on top as a lid.
21. Press the edge of the lid dough slightly against the dish to seal it.
22. Cut a small hole in the center of the dough lid.
23. Brush the dough lid with the remaining egg yolk.
24. Bake the pie in the oven for about 45 minutes until golden brown.

Nutrition per serving

kcal: 1112
Protein: 33 g · Fett/Fat: 75 g · Carbs: 74 g