Rustic vegetable pie

Name: Rustic vegetable pie
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 375 g Flour; 6 Eggs (size M); 7-10 Tbsp Salt; 175 g + 2 tablespoons butter; 75 g grated medieval Gouda cheese; 1 (approx. 750 g) cabbage; 200 g Carrots; 200 g Mushrooms; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp dried thyme; 3 Stem(s) Parsley; 1-2 TABLESPOONS Oil; 1 (26 cm Ø, 1 kg) thin sausage snail, to be ordered in advance from the butcher; 4 TABLESPOONS Breadcrumbs; 3/8 l Milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Cling film

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

375 g Flour
6 Eggs (size M)
7-10 Tbsp Salt
175 g + 2 tablespoons butter
75 g grated medieval Gouda cheese
1 (approx. 750 g) cabbage
200 g Carrots
200 g Mushrooms
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp dried thyme
3 Stem(s) Parsley
1-2 TABLESPOONS Oil
1 (26 cm Ø, 1 kg) thin sausage snail, to be ordered in advance from the butcher
4 TABLESPOONS Breadcrumbs
3/8 l Milk
7-10 Tbsp grated nutmeg
7-10 Tbsp Cling film

Directions

1
Knead the flour, 1 egg, 1 pinch of salt, 175 g butter in flakes, 30 g Gouda and 2 tablespoons of cold water into a smooth dough. Wrap in foil and chill for about 30 minutes. Clean and wash the savoy cabbage and cut into fine strips. Carrots, clean, peel and cut into thin slices. Clean and clean the mushrooms and cut them into thick slices. Melt 2 tablespoons of butter in a saucepan.
2
Steam carrots, savoy cabbage and mushrooms for about 5 minutes. Season with salt, pepper and thyme. Wash parsley, dab dry and chop finely. Fold into the vegetables, pour onto a sieve and drain. Heat the oil in a pan. Fry the sausage snail on each side for 2-3 minutes. Roll out the shortcrust pastry on a lightly floured work surface (approx. 34 cm Ø), place it in the tin and press the edge down to a height of approx. 4 cm. Prick the base several times with a fork, sprinkle breadcrumbs on top. Pour in half of the vegetables, place the sausage snail on top and cover with the rest of the vegetables. Mix 5 eggs and milk. Season with salt, pepper and nutmeg.
3
Fry the sausage snail on each side for 2-3 minutes. Roll out the shortcrust pastry on a lightly floured work surface (approx. 34 cm Ø), place it in the tin and press the edge down to a height of approx. 4 cm. Prick the base several times with a fork, sprinkle breadcrumbs on top. Pour in half of the vegetables, place the sausage snail on top and cover with the rest of the vegetables. Mix 5 eggs and milk. Season with salt, pepper and nutmeg. Pour egg milk over the vegetables, sprinkle with 45 g cheese. Bake in the preheated oven (electric cooker 200 °C/ convection oven 175 °C/ gas: level 3) for approx. 1 hour on the bottom shelf