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Print Recipe
Vegetable Pie Recipe
Bombic autumn pie with rich vegetable filling and creamy dough-it's impossible to resist! Trying it? Be sure to try!
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Cut all vegetables into small cubes. Peel the garlic.
    Cut all vegetables into small cubes.
Peel the garlic.
  2. In a preheated frying pan with olein vegetable oil, fry the garlic.
    In a preheated frying pan with olein vegetable oil, fry the garlic.
  3. Add the onion and fry for a couple of minutes.
    Add the onion and fry for a couple of minutes.
  4. Add the vegetables. Salt and pepper. Cover with a lid and fry over medium heat for 10 minutes, stirring a couple of times.
    Add the vegetables.
Salt and pepper.
Cover with a lid and fry over medium heat for 10 minutes, stirring a couple of times.
  5. Open the lid and fry the vegetables, stirring, for 3 minutes. Leave to cool. Remove the garlic.
    Open the lid and fry the vegetables, stirring, for 3 minutes.
Leave to cool. Remove the garlic.
  6. Grate the Parmesan cheese. Cut the cheese into small cubes. Cut the greens - I took parsley and dill without stalks and green onions.
    Grate the Parmesan cheese.
Cut the cheese into small cubes.
Cut the greens - I took parsley and dill without stalks and green onions.
  7. Add the egg to the cooled vegetables. Mix well.
    Add the egg to the cooled vegetables.
Mix well.
  8. Add both cheeses and herbs. Cut the tomato into small cubes, add and mix everything together. Adjust for salt and pepper.
    Add both cheeses and herbs.
Cut the tomato into small cubes, add and mix everything together.
Adjust for salt and pepper.
  9. Roll out the dough on parchment and put it in a mold. Spread the filling on the dough.
    Roll out the dough on parchment and put it in a mold.
Spread the filling on the dough.
  10. Wrap the edges of the dough on the filling. The oven is preheated to 180*C degrees. Put the pie in the oven-baked on the middle shelf. After half an hour, lubricate the edges with yolk.
    Wrap the edges of the dough on the filling.
The oven is preheated to 180*C degrees.
Put the pie in the oven-baked on the middle shelf.
After half an hour, lubricate the edges with yolk.
  11. Remove to the top shelf for 10 minutes-the temperature increased to 200*C. Focus on your oven!
    Remove to the top shelf for 10 minutes-the temperature increased to 200*C.
Focus on your oven!
  12. The pie is ready!
    The pie is ready!

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