Lean Potato Pie with Buckwheat and Mushrooms Recipe
While vacationing in the Dominican Republic, I tried the simplest salad of green cucumber with cilantro and olive oil. It was served hot on freshly baked white bread. I was amazed at how simple and delicious it is. Vegetables and greens are soaked in the aromas of hot baking and warmed up a little, and baking absorbs the flavors of salad. So I decided to combine this salad with a hot vegetable pie. It turned out very tasty.
Servings 4
Cook Time 40 minutes
Ingredients
- 1/2 glasses Flour
- 3 pieces Potato
- 1 teaspoon Baking powder (for dough)
- 1 glass Carbonated water (for test)
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 glass Buckwheat
- 5 pieces Mushrooms
- 4 tablespoons Semi-sweet red wine
- 2 tablespoons Soy sauce
- 1 piece Onion
- 1 tablespoon Olive oil
- 1 piece Cucumber
- 1 bunch Cilantro
Instructions
- Cook buckwheat porridge or take the remains of buckwheat groats.
- For the dough, prepare liquid mashed potatoes. Chop the potatoes in the broth.
- Add mineral water with gas and sifted flour, baking powder or soda, salt, sugar, butter and beat with a mixer. In the photo I got a biscuit, in which I added flour and kneaded the dough well. Let the dough stand for 20 minutes.
- Roll out into a flat cake and place in a baking dish.
- Chop onion, mushrooms and fry with red wine on low heat. Add boiled buckwheat (the remains of buckwheat porridge) - this is our filling for the pie. If desired, you can add tomatoes, grated carrots, olives.
- Cover the top, prick with a fork and brush with olive oil. Put in the oven for 30 - 40 minutes.
- Ready-made ruddy and toasted pie smear with soy sauce, add a salad of green cucumber and cilantro.