Vegetable Pie 'Autumn Sun'

Snacks | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Vegetable Pie 'Autumn Sun'

Ingredients

Courgette - 1 piece
Courgette - 1 piece
Carrot - 3 pieces
Cheese Spread - 5.3 oz
Milk - 10 fl oz
Water - 7 tablespoons
Garlic - 3 cloves
Salt - to taste
Chicken Egg - 1 piece
Butter - 5.3 oz
Wheat Flour - 10.6 oz

Step by Step guide

Step 1

Cut the cold butter into large pieces, sprinkle with sifted flour, a pinch of salt, and chop everything together with a knife until it forms a coarse crumb. Then quickly rub it with your hands and place the crumb into a bowl, pour in very cold water, and knead the dough by hand.

Step 2

Take a baking dish, line the bottom with parchment paper, spread the dough over the bottom and sides of the dish, and then place the dish with the dough in the refrigerator.

Step 3

While the dough is cooling, prepare the filling. Cut the zucchini and courgette into thin strips with the skin on, peel the carrots, and also cut them into thin strips (you can use a vegetable slicer for very thin strips). The vegetable strips should be of equal width.

Step 4

Remove the dough from the refrigerator and layer the vegetables on top, starting from the edge of the dish and gradually moving towards the center, alternating between zucchini, courgette, and carrot.

Step 5

Arrange the vegetables on the dough, and now prepare the filling. Lightly beat the eggs with a whisk, add the milk and beat again, then add the minced garlic, grated cheese, season with salt to taste, and mix everything thoroughly. Pour the filling over the vegetables, distributing the cheese evenly across the surface. Gently tap the dish on the surface of the table to ensure the filling is evenly distributed among the vegetables. Place the pie in a preheated oven at 180°C (356°F) and bake for 60-70 minutes.