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
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. Cook buckwheat porridge or take the remains of buckwheat groats.
  2. For the dough, prepare liquid mashed potatoes. Chop the potatoes in the broth.
  3. 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.
  4. Roll out into a flat cake and place in a baking dish.
  5. 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.
  6. Cover the top, prick with a fork and brush with olive oil. Put in the oven for 30 – 40 minutes.
  7. Ready-made ruddy and toasted pie smear with soy sauce, add a salad of green cucumber and cilantro.
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