Vegetable Pie with Garlic Cream

Baking and Desserts | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Vegetable Pie with Garlic Cream

Ingredients

Milk - 13 fl oz
Chicken Egg - 1 piece
Dry yeast - 0.2 oz
Wheat Flour - 12.3 oz
Butter - 1.8 oz
Sugar - 1 tablespoon
Salt - a pinch
Garlic - 5 cloves
Onion - 1 piece
Potato - 1 piece
Courgette - 1 piece
Eggplants - 1 piece
Whole egg - 1 piece

Step by Step guide

Step 1

Start with the dough. Take 250 ml of warm milk, add yeast, sugar, and a couple of tablespoons of flour. Set aside in a warm place for 15 minutes. Once the yeast and sugar have dissolved, add 250 grams of flour, cover with plastic wrap, and let it rise in a warm place.

Step 2

Prepare the garlic cream. Take 250 ml of milk, add garlic and salt, and heat on medium for 3–5 minutes. Remove from heat, blend with a mixer, add the yolk, and mix well. If the cream is not thick enough, you can add a tablespoon of starch (slowly pouring the cream into the starch to avoid lumps).

Step 3

Set the cream aside.

Step 4

When the dough has risen, punch it down (gently mix), add the softened butter and flour if the dough is not elastic enough (it should not stick to your hands), and let it rise again in a warm place.

Step 5

Prepare the vegetables. Slice the vegetables into 0.5 cm rounds.

Step 6

When the dough has risen a second time, start 'assembling' the pie. I divided the dough into 8 balls, rolled each one out, spread with butter, and stacked them in a round form, adding garlic cream and vegetables on top. Bake in the oven at 356°F for 30 minutes. Remove the pie, sprinkle with fresh herbs and lemon pepper.