A pie stuffed with vegetables
A pie stuffed with vegetables

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, a pie stuffed with vegetables. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

A pie with a filling of corned beef, onion and other vegetables such as corn, peas or carrot. A stuffed pastry, baked or fried and stuffed with a variety of fillings, including meat, cheese, vegetables or fruit. These pies are quick and easy, taste delicious and are really healthy too. I made individual pot-pies by pressing the crust into a big muffin cups tin.

A pie stuffed with vegetables is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. A pie stuffed with vegetables is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have a pie stuffed with vegetables using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make A pie stuffed with vegetables:
  1. Get 100 g flour
  2. Get 100 g semolina
  3. Make ready as needed Water
  4. Get 1 teaspoon salt
  5. Take 1 teaspoon sugar
  6. Take 1 spoonful eating bread yeast
  7. Make ready 1 Tomato cut into cubes
  8. Take 1 green bell pepper cut into cubes
  9. Take 4 garlic cloves
  10. Make ready black pepper + Paprika + spicy paprika + oil

The very first time I ever baked a pot pie it was a fail. A Savory Mushroom Pot Pie stuffed with sautéed mushrooms, potatoes, carrots, celery and gravy, and topped with a homemade cornbread crust. Make a comforting bowl of savory vegetable pot pie, topped with a flaky crust. This version is loaded with tender vegetables and baked with a puff pastry lid for a hearty, individually portioned meal.

Instructions to make A pie stuffed with vegetables:
  1. Mix the flour with water and salt, sugar, bread yeast. So that we have a coherent dough and let it rest for 30 minutes
  2. 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
  3. 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
  4. Good appetite, dear

Make a comforting bowl of savory vegetable pot pie, topped with a flaky crust. This version is loaded with tender vegetables and baked with a puff pastry lid for a hearty, individually portioned meal. This savory pot pie is loaded with carrots, potatoes, onions, and. Nevertheless, the pies were just as popular in less wealthy houses. Instead of expensive fish filling, they stuffed rasstegai with mashed potato and mushrooms, vegetables Later on, it became common to stuff rasstegai with less expensive white or red fish: so feel free to use any fish you have on hand.

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