Whole Vegetable Pie
easy
90 mins
90 mins
Ingredients
- 250 g Wheat wholemeal flour
- 5 Eggs (size M)
- 200 g Whipped cream
- 125 g soft butter or margarine
- 7-10 Tbsp Salt
- 500 g Carrots
- 250 g Sugar Peas
- 1 (approx. 500 g) small head cauliflower
- 7-10 Tbsp white pepper
- 7-10 Tbsp ground nutmeg
- 1 collar Parsley
- 15 g Sunflower seeds
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Knead the flour, 1 egg, 4 tablespoons of cream, fat and salt to a smooth dough and put in a cool place for about 30 minutes. Clean, wash and slice the carrots. Clean and wash the peas. Clean, wash and cut the cauliflower into florets. Put cauliflower in boiling salted water and cook for 4 minutes. After 2 minutes of cooking time add the carrots and after 3 minutes of cooking time add the peas and cook. Pour the vegetables onto a sieve and drain. Whisk remaining eggs and cream, season with salt, pepper and nutmeg. Wash parsley, dab dry and chop finely. Stir parsley into the egg-milk. Roll out the dough into a circle (34 cm Ø) on a floured work surface. Put it in a form (28 cm Ø) and press the rim. Put the vegetables on the dough, sprinkle with sunflower seeds and pour the egg-milk over it. Bake the pie in a preheated oven (electric cooker: 175°C/ gas: level 2) for 45-50 minutes
- 2
Preparation time approx. 1 1/2 hours
- 3
Crockery: kitchen professional
- 4
Scarf: Meyer Mayor
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