Ingredients
Dough:
- 200 gram Flour wheat / Flour
- 100 gram Kefir
- 60 ml Vegetable oil
- 0,5 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Baking powder
Filling:
- 350 gram Turkey thigh without bone and skin
- 1 piece Eggplant
- 1 piece Zucchini
- 1 piece Tomato
- 1 piece Onion
- 4 tablespoons Vegetable oil
- 1 teaspoon Seasoning (Provence herbs)
- Salt to taste
- Black pepper to taste
- Basil to taste
Instructions
- In the recipe, I use a Turkey thigh without bone and skin. Cut the meat into small pieces.
- Grind the Turkey meat into minced meat in a shredder.
- Fry the minced meat with onions in a pan until tender, periodically stirring it with a spatula.
- Prepare the dough. In the flour, pre-sifted, add salt, sugar, baking powder, kefir and vegetable oil, mix everything well and knead the dough.
- The dough is soft and does not stick to your hands. Cover the dough and let it "rest" for 15 minutes. Then divide into four parts, approximately 94 gr.
- Prepare the vegetables. Cut the eggplant and zucchini into thin circles about 2-3 mm thick. I remove the skin from the tomato and pour boiling water over it, ( but this is optional), cut into pieces. Zucchini and eggplant are better to take not thick.
- On a parchment or non-stick Mat, roll out the dough thinly.
- Put a thin layer of minced meat, retreating from the edge of about 2-3 cm.
- Put the vegetables on top of the minced meat, alternating them.
- Bend the free edges of the dough, pinching it in a circle. Brush the vegetables with vegetable oil, salt and pepper to taste.
- Sprinkle seasonings on the vegetables-dry Basil and Provencal herbs. I have a small baking tray, so I bake two pies each.
- Bake in the oven at 180 g.25-30 minutes until Golden brown.
- Bon appetit!
- Cut a piece...