biscuit pie is a very convenient version of a summer pie with a thin quick dough. Anything is suitable for the filling - seasonal vegetables, cottage cheese or cheese, herbs. By the way, the same recipe makes excellent pies with berries and slices of summer fruits.
1. Preparing the dough
You will need for the test: (based on 1 large pie or 2 small ones):
- 250 g flour
- 125g margarine
- 0, 5 tsp s alt
- 1 tsp sugar
- a few tablespoons of cold water
Chop the margarine and mix with flour until crumbs form. Add s alt and sugar, pour in water and knead the dough. Add more water, if necessary, so that the dough does not crumble and can be molded into a ball. Wrap the dough in cling film and refrigerate for 20 minutes.
2. Cooking stuffing
For root vegetable stuffing
- 1 medium beetroot
- 1 carrot
- 1 onion
- 1 potato tuber
- 100 g cheese (cut into cubes)
For sauce: 2 tbsp. l. olive oil, 1 tsp. sweet mustard, 1 tbsp. l. lemon juice, spices and herbs.
Boil root vegetables, cool, peel and cut into cubes or circles. Cut the onion and fry in vegetable oil until golden brown. For the sauce, whisk together olive oil, mustard and s alt until lightly emulsified, season to taste and add herbs.
For vegetable filling:
- 0, 5 zucchini
- 0, 5 eggplants
- 1 bell pepper
- 1 tbsp l. olive oil
- 1 cream tomato
- S alt and spices to taste
For sauce: 2 tbsp. l. olive oil, 1 small onion, 1 garlic clove. 1 tomato, 2 sprigs of thyme and parsley, bay leaf.
Cut the vegetables for the filling into thin circles, then in half. For the sauce, chop onion and garlic, fry in olive oil until golden brown, add chopped tomato, simmer with thyme leaves and bay leaf for 10-15 minutes, stirring occasionally. Add parsley and dill. Blend the sauce in a blender, if desired.
For the cottage cheese filling
- 300 g dry cottage cheese
- 2 tbsp. l. sour cream
- 1 egg
- 1 large bunch of herbs (finely chopped)
- 2 garlic cloves
Mix cottage cheese with sour cream, chopped garlic and herbs.
3. Assembling the Pie
Take the dough out of the refrigerator, roll it into a thin layer on a table sprinkled with flour, transfer to a baking sheet lined with parchment. Put the filling in the center of the circle, leaving 4-5 cm around the edges so that they can be wrapped inside.
Mix chopped vegetables with prepared sauce, cheese and fried onions and put on the center of the dough. Fold the edges of the dough inside over the filling, brush with beaten egg.
Spread the curd filling on a 2 cm thick dough. Fold the edges of the dough inside over the filling, brush with beaten egg.
Pie with vegetables
First put the vegetable sauce, then - in the form of a circle - slices of vegetables. Drizzle with olive oil and lemon juice.
Bake biscuit pies in a preheated oven at 180 degrees for 35-40 minutes.