This savory vegetable pie is a nice
holiday main for any vegetarian packed with mushrooms, sun dried tomatoes, capsicum, olives and layered with parmesan cheese, it is a delicious side dish. It has all the warm comfort you crave and served with hot soup it’s a meal by itself.
Prep time: 15 minutes
Proof time : 1 hour
Total time: 1. 45 min
Ingredients
For the dough
1 cup whole wheat flour
1 cup fine semolina
1 cup and 2 tablespoons warm milk
11/2 teaspoon active dry yeast
3 tablespoons olive oil
1 egg white
1 tablespoon sugar
1 1/4 teaspoons salt
1 teaspoon Caraway seeds
For the filling
1 medium size white onion chopped
1 cup sliced mushrooms
1 medium capsicum chopped
1/2 cup sliced olives
1 1/2 teaspoon minced garlic
1/2 cup sun-dried tomatoes
1 teaspoon black pepper powder
1 teaspoon salt
1 teaspoon dried parsley
3/4 - 1 cup shredded parmesan cheese
1-2 tablespoons pine nuts
egg wash
1 9 inch spring form pan
To make the dough :
1. Bloom the yeast with sugar and milk, set aside for a few minutes,
2. In a large bowl mix the whole-wheat flour, semolina, add in the salt snd caraway seeds.
3. To the milk mixture add oil and one beaten egg, add this to the flour mixture and make a soft dough. Knead the dough well for a few minutes, oil it and place in a bowl. Cover and keep aside for 1 hour in a warm place to double in size.
To make the filling :
1. Heat a pan set over medium heat. Add the onion and cook until translucent, add sliced mushrooms and cook until half done, add in the chopped capsicum and garlic, cook for another 3 to 5 minutes, make sure there is no moisture remain.
2. Season the filling with salt and pepper and remove from heat, place filling in a bowl and allow it to cool to room temperature.
Make the pie :
1. Place the proofed dough on a lightly floured surface, deflate the dough and divide into two parts. One part slight bigger than the other. As in the picture below.
2. Take the small part of the dough and roll it out evenly into a large round of about 11 to 12 inches wide and 1 cms thickness. Place the bottom of a 9 inch spring form pan over the dough and cut to shape. As in picture below.
3. Place the filling in the center of the rolled out dough as shown below, and spread it evenly all over. Add sliced olives, sundried tomatoes and sprinkle parsley. Lastly spread shredded cheese all over the filling.
4. Take the remaining dough and cut a small portion out as in the picture below and set aside for later use. Roll out another large round of 11-12 inches wide and 1 cms thick as in picture. Cut strips into the rolled out dough about 1 1/2 cms width.
5. Decorate the pie with interlaced dough strips, make them about 20 to 22 inches long to twist into a longhorn rope to cover the top of the pie. Place a pine nut on each joint of the strip.
6. Apply egg wash on the dough and bake in a preheated oven at 375 F for 25 to 30 minutes or until the pie has a medium golden brown crust. Eat it while it’s hot, with your favorite sauce.
Enjoy!
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