Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a special dish, A pie stuffed with vegetables. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
A pie stuffed with vegetables Recipe. Roasted Vegetable Pie Warm delicious savoury pie stuffed with roasted pepper, onions and tomatoes. Scarica subito la foto Baked Traditional Pie Stuffed With Vegetables And Tuna Fish Galician Pie.
You can have A pie stuffed with vegetables using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of A pie stuffed with vegetables
Take 100 g of flour.
You need 100 g of semolina.
Make ready as needed of Water.
Prepare 1 teaspoon of salt.
Prepare 1 teaspoon of sugar.
You need 1 spoonful of eating bread yeast.
You need 1 of Tomato cut into cubes.
Prepare 1 of green bell pepper cut into cubes.
It’s 4 of garlic cloves.
Prepare of black pepper + Paprika + spicy paprika + oil.
Different kinds of pastry or dough are often stuffed or topped with flavourful vegetables or cheeses, yet there is a huge array of.Tip the tomatoes into the vegetables along with a can full of water.Pour filling into prepared pie crust.Top with second pie crust; crimp edges together to seal.
A pie stuffed with vegetables step by step
Mix the flour with water and salt, sugar, bread yeast. So that we have a coherent dough and let it rest for 30 minutes.
Put the tomatoes, bell pepper and garlic in a frying pan with oil, spices and salt and mix them well until the vegetables wilt and the filling is well leveled.
Divide the dough into two parts.. We open the first dough and put the filling on top so that it is completely covered, then we open the second dough and cover the first with it..
We coat it with egg white and sprinkle with sesame seeds and put it in the oven for 20 minutes.
Good appetite, dear.
We have recipes for vegetable cottage pie, shepherdess pie, vegetable strudel, leek pies, mushroom potato-topped pies, chicken and vegetable pies and lots more.Vegetables have never had it so good!Luciana Squadrilli sheds light on Italy's love affair with the pie, ranging from the pumpkin-topped farinata of Liguria in the north to the stuffed doughs of Puglia in the south.
This recipe for beef pot pie with onions, carrots, and peas is a great way to use up some leftover beef.It's a classic pot pie recipe, stuffed into bell peppers.That way, you get the comfort of southern pot pies with the added veggie goodness of bell pepper bowls.Although most chicken pot pie recipes start with protein and vegetables, so much fat and carbs are added in, they sort of negate the healthy.In this pot pie, the savory vegetables are highlighted by the sweet complexity of caramelized onions, shallots, and garlic.
