Vegetable pie filling. Layered pumpkin pie with cheese

pancake pie"Wide Shrovetide" 1. Fry pancakes in a hot pan. 2. Prepare the sauce: on hot pan put the butter, add flour to the melted butter, mix well, then gradually pour out the milk, add spices, salt and pepper, to taste, cook for &...Required: pancakes - 20 pieces, thyme, oregano, marjoram, basil, frozen vegetables mexican mix"- with peas, corn, beans - 400 g, tomato paste (tomato juice or ketchup) - 4 tbsp. spoons, cheese - 100 g, chicken breast, boiled - 1 pc., dill...

Pie with vegetables Cut the zucchini into cubes, fry in oil. Chop the sausage into strips. Tomato, peeled, cut into slices. For the dough, mix the flour with melted butter, add the egg, salt and mix until smooth. Test...You will need: egg - 1 pc., Wheat flour - 250 g, butter or margarine - 100 g, salt - 1/4 teaspoon, zucchini - 200 g, butter - 1 tbsp. spoon, smoked sausage - 100 g, tomato - 1 pc., hard cheese - 100 g, cream - 50 g, potato starch -...

Pie with vegetables and eggs 1. For dough, chop butter or margarine with flour, add 1 egg and salt. Knead the dough, refrigerate it. 2. Cut the chicken flesh for the filling. Add diced ham, herbs, pistachios, sour cream, mayonnaise, salt and pepper. 3. 2/3 color test...You will need: For the dough: wheat flour - 375 g, butter or margarine - 175 g, eggs - 2 pcs., salt, For the filling: chicken pulp - 750 g, ham - 250 g, sour cream - 125 g, mayonnaise - 125 g , chopped greens - 3 tbsp. spoons, pistachios - 30 g, boiled eggs - 4 pcs., carrots...

Soup with lamb and suluguni cheese and a pie for it Boil the broth from water and lamb. Boil for a long time (about 2 hours) so that the meat is well behind the bones ... Remove the meat and cut into small pieces, Put it back into the broth ... Cut the onion into small cubes ... Grate the cheese ... Melt in a pan drain...You will need: For soup: Lamb - 500-600 grams, Water - 1 l, Milk - 1 tbsp., Potatoes - 1 large or 2 medium ones, Carrots - 1 pc., Onion - 1 pc., Garlic - 3-4 cloves, Suluguni cheese - 100-150 g, Butter - 20 g, Wheat flour - 1 tbsp, Greens, Salt and spices - to taste...

Vegetable pie with sausage from flour, salt, egg yolk, 2-3 spoons cold water,And knead the dough cut into small pieces of cold butter. Wrap it in a film and put it in the refrigerator for 30 minutes. fry vegetables and onions in vegetable oil. cut the sausage into slices. mixed eggs...Required: for the test: 150g flour, salt, 1 egg yolk 80g butter, 2-3 table spoons of cold water grated cheese, 1st.l. vegetable oil.Sun-dried tomatoes.,

Cheese- vegetable pie I beat 3 chicken eggs with flour, soda, salt and pepper and mixed them with vegetables and grated cheese. The resulting "dough" was poured into silicone mold and baked for 35 minutes at 200 degrees. I cooled the cake and cut it into thirds. I missed each part, as well as the sides and top of the pie ...Required: Grated hard cheese - 300 grams, chicken egg- 3 pieces, Flour - 100 grams, Soda - on the tip of a knife, Any vegetables (I had vegetable mix-broccoli, cauliflower, pepper, zucchini, eggplant, peas and 1 fresh bell pepper) - 300 grams, Greens - dill ...

Zucchini casserole-pie with meat (and without), with the dedication of Lyulyashka Three zucchini on a grater, salt and leave for 15 minutes. While they are draining, we cut onions, carrots, peppers, tomatoes ... ... While I am cutting vegetables, the child bakes his mushrooms ... We return ... Squeeze the zucchini well, add flour, eggs, vegetable oil and spread on the plate ...You will need: For a 25x35 form (it will also work on a classic baking sheet), For a casserole-pie: Zucchini - 3pcs (a little more than average), Flour - 1 cup, Eggs - 2 pcs, Salt, Vegetable oil - 2 tbsp, Onion - 1pc, Stuffing: Chopped meat- 300 gr (can be without), Carrots - ...

Pie with vegetables and chicken Rina Defrost the dough, cut into 2 parts: roll out. Put the bottom part in rectangular shape with sides so that the sides are covered with dough to defrost vegetables. Mix with minced meat. Add diced processed cheese (you can take 1 package of cheese...Required: 500 gr puff pastry, 500 gr minced chicken, 2 processed cheeses, 1 pack of fresh-frozen mixed vegetables (I have a mix a la Minestrone), salt, pepper, 2 eggs, herbs, sesame seeds - optional

Layered cake Take the dough out of the freezer ahead of time. Line the form with dough, so that there are sides. Boil vegetables until half-ready. Meat, onion cut into cubes and fry. Spread half of the vegetables over the dough. Top with fried meat with onions. And again the vegetables that we fill with egg-sour cream ...Required: 2 packs of frozen vegetables, 1 pack of frozen puff pastry, onions, 600-800 g smoked meat, 3-4 eggs, 1 cup sour cream, salt, seasonings to taste

Pie with tomatoes and mozzarella Wash the tomatoes. Cut the mozzarella and tomatoes into slices. Preheat the oven to 200C. Grease the peppers with olive oil, place on a baking sheet and place in the oven. Bake until black marks appear, about 10 minutes. Remove the peppers from the oven, transfer to a bowl, cover with foil ...You will need: 3 red sweet peppers, 4 large tomatoes, 2 balls of mozzarella weighing 125g each, a package (400g) of ready-made yeast-free puff pastry, 100g of grated parmesan, olive oil, salt, black pepper, basil leaves for decoration

In that simple recipe I will tell you in detail how to cook an open vegetable pie in the oven. After all, sometimes you really want to cook something unusual and tasty.

print

open vegetable pie recipe

Dish: Pastry

Preparation time: 30 min.

Cooking time: 1 hour

Total time: 1 hour 30 min.

Ingredients

For test:

• 200 g wheat flour
• 50 g butter
• 150 g curd mass
• 1 PC. chicken egg
• 50 ml. milk
• salt

For filling:

• 4 things. potato
• 2 pcs. bulb onions
• 3 pcs. sweet bell pepper
• 6 pcs. Champignon mushrooms
• 200 g green peas
• 8 pcs. quail egg
• 200 g Korean-style carrots

For sauce:

• 200 g sour cream
• 1 bunch greens

Step by step recipe with photo

How to cook an open vegetable pie in the oven

First, let's bake a separate pie crust. To do this, melt the butter. Add the eggs to the bowl with butter curd mass, milk, flour and salt. We knead the dough.

We clean the finished dough in a cold place (preferably in the freezer) for 30 minutes.

After the time has elapsed, distribute the dough in a greased form. We form rather high sides.

We put in an oven preheated to one hundred and eighty degrees for fifteen minutes.

We take out the form with the cake from the oven, cool a little.

vegetable pie filling

At this time, prepare the vegetables. Peel the onion and cut into half rings. Peel the potatoes, cut into slices. Remove the seeds from the bell pepper and cut into strips. cut mushrooms thin slices. Cut pre-boiled eggs in half. When all the ingredients are cut, we begin to lay out the filling in a form with a cake.

Lay the first layer of onions in half rings. We distribute it over the entire circumference of the form.

We do the same with bell pepper, mushrooms and other ingredients. Lay out around the circumference, alternating as you wish.

When all the filling is over, pour the sauce over the pie (mix sour cream with herbs).

We put the vegetable pie in the oven for forty-five minutes at a temperature of one hundred and eighty degrees.

An open vegetable pie is ready. Bon appetit.

In yeast dough:

• Flour - 500 g,
• Yogurt - 200 ml,
• Melted butter - 50 g,
• Eggs - 1 + 1 (in the dough and for lubrication),
• Sugar - 1 tbsp. l.,
• Yeast - 15 g,
• Salt - to taste;

• Fresh cabbage - 300 g,
• Carrot - 1 pc.,
• Bulgarian pepper - 1 pc.,
• Onion - 1 pc.,
• Flax seeds - 1 tsp,
• Vegetable oil - 2 tbsp. l. + 1 (for lubrication),
• Ground pepper - to taste
• Salt - to taste.

You can add sour cream to pies.

Cooking process:

Pour yogurt into a saucepan, add melted butter, sugar, salt, stir and heat over low heat, stirring constantly.

When the contents have cooled, add eggs, yeast and flour, knead the dough. Leave it for 30 minutes in a warm place to rise.

Wash and prepare all the vegetables that are intended for making the pie, cut them into strips. Lastly, sprinkle with flax seeds, add pepper and salt. Mix vegetable filling.

put out vegetable mix in a frying pan for 10 minutes, adding vegetable oil.

Divide the finished dough into 5 parts, cut off 5 small strips from them to decorate the top of the pie.

Roll out each part of the dough in the shape of a square, distribute the stuffing from vegetables

and roll up into a roll. Roll out thin strips of dough in length and make notches on the sides with a knife, as in the photo.

Grease a baking sheet with vegetable oil, and put the rolls on it in turn. On the sides and in the middle lay strips of dough in the form of a decoration.

Brush the surface with egg yolk and leave to rise for 20 minutes.

Bake for 30 minutes at 180 degrees in a preheated oven.

Slightly cooled cake - put the roll on a dish. Cut to everyone and serve with sour cream.

Bon appetit!

Vegetable pie recipe from Svetlana specially for the site Notebook

For the test

• 1 sachet of dry yeast (7 g);
• 500 g flour;
• half a glass of vegetable oil;
• 1.5 teaspoons of salt.

For filling

• 2 medium eggplants, cut into 5mm thick slices
• 2 garlic cloves, minced;
• 1 onion, finely chopped;
• 1 cup vegetable broth;
• 1/2 red, yellow and green peppers, diced
• 1 zucchini (or other), diced
• 2 tbsp. spoons of grated cheese;
• 2 tbsp. spoons of breadcrumbs;
• 1 st. a spoon with a slide of chopped parsley leaf;
• 1 egg;
• salt and seasonings - to taste.

Cooking

Mix yeast with a small amount warm water and let the mixture stand for a few minutes until it foams.

Sift the flour into a bowl, make a “well” in the middle, sprinkle salt on the sides of the slide.

Add yeast and vegetable oil mixture to flour.

Mix everything with your hands and knead the dough by slowly adding about 1 cup of warm water. Knead until you get a smooth, elastic dough.

Place in an oiled bowl, cover with plastic wrap, and let rise for 1.5 hours, or until doubled in size.

In the meantime, prepare the vegetable filling.
Heat some oil in a deep frying pan, add the chopped eggplant and half the garlic, cook, stirring, over low heat until the eggplant is browned and cooked through.

Sprinkle the eggplants with salt, then transfer them to a plate.

Add some oil to the same pan, heat it up a bit, add the onion and the remaining garlic. Cook over low heat for about 3-4 minutes.

Add the broth to the onion, cover the pan with a lid, and then cook over low heat for about 5 minutes.

Add chopped Bell pepper and simmer for about 5 more minutes.

Add the sliced ​​zucchini and fried eggplant to the skillet and cook all together for another 5 minutes, or until tender.

Season to taste with salt, black ground pepper and herbs of your choice.

Remove the filling from the heat, let it cool before adding the grated cheese, breadcrumbs, chopped parsley and an egg. Mix everything.

Now let's move on to making the cake. Turn the dough out onto a table lightly dusted with flour. Separate 1/3 part and set aside.

roll out most circle test. Take a round deep baking dish (diameter - about 25 cm), grease it generously with vegetable oil, and then place the circle in the form. Align the edges of the dough, cutting off the excess with a knife.

Lay the prepared vegetable filling on top of the base.

Roll out the remaining 1/3 of the dough and cover the top of the pie. Seal the edges by dipping your fingers in flour. Poke a few holes in the top with a knife or fork to allow steam to escape from the filling during baking.

Preheat the oven to 190 gr.S. Bake the eggplant pie from 45 minutes to 1 hour. A beautifully browned crust of baking should serve as a signal of readiness.

Remove the vegetable pie from the oven, let it rest for 5-10 minutes, and then invert onto a plate.

Serve it hot or warm. Cut and enjoy!
Bon appetit!

Vegetables are an integral part of a complete human diet. It is difficult to overestimate their benefits for our health: the gifts of nature contain a large number of vitamins, micro and macro elements, organic acids, minerals. In addition, vegetables are a valuable source of fiber (coarse alimentary fiber), which contribute to normal intestinal motility and excretion from the body harmful substances, toxins, radionuclides and slags.

For some reason, many of us believe that dishes from useful products are rarely tasty. In fact, this is not true at all! From vegetables, you can cook a large number of nutritious, healthy, and most importantly, healthy dishes.

Today we will share original recipes vegetable pies that even a novice hostess can cook. They will certainly please the most capricious gourmet!

Hearty vegetable puff pastry pie

This dish is perfect for hearty lunch. You can have a quick and tasty snack with them, for example, on the road or on a trip.

We will need:

• 260 g puff yeast-free dough;
• 85 g hard cheese(better than cream);
• 12 pcs. frozen Brussels sprouts;
• 7 pcs. green asparagus;
• 50 g pumpkin;
• 1 PC. leek;
• egg yolk;
• 30 g parmesan;
• 3 teaspoons of capers;
• 1 st. a spoonful of olive oil;
• 5 pieces. canned olives.

How to cook?

Wash all the vegetables thoroughly, cut the leek into rings and lightly fry in a pan with the addition of vegetable oil. Take out the dough from freezer, defrost, roll out in one direction according to the size of the baking sheet in which the cake will be baked. The thickness of the base should be about 1.5-2 cm.

Along the entire perimeter of the base, at a distance of two centimeters from the sides, we make a cut to the full depth. This is necessary so that the sides can rise. Put baking paper on a baking sheet, put a layer of dough on top.

We cut the cheese into small cubes. Cut the Brussels sprouts in half, cut the pumpkin flesh into cubes. Wash the asparagus, peel it with a knife or a vegetable peeler, put it in a saucepan of boiling water for 2 minutes, then take it out and dry it on a napkin. Cut the olives in half, remove the pits.

We spread the onion and cheese on the base in an even layer, while leaving the sides free. Top with sliced ​​Brussels sprouts, capers and pumpkin. Grate Parmesan on a medium grater. Sprinkle the filling with cheese, and decorate with olives on top.

We heat the oven to a temperature of 200 ° C. We send the form with the workpiece into the oven for 34-35 minutes. At this time, prepare the glaze. To do this, whisk the egg yolk with 2 tbsp. spoons of cold water.

25 minutes after the start of baking, we take out the form from the oven and grease egg mixture sides. And 2-3 minutes before the end of baking, spread the asparagus on the filling. We take out the finished vegetable pie from the oven, cool for 5 minutes, remove from the mold and cut into portions.

Pie with vegetables "Autumn Sun"

The recipe for this unusual, beautiful and very delicious dish thought up by Yulia Vysotskaya.

It is no coincidence that the dish got such a name - in appearance it resembles not so hot, but still so warm and gentle September sun. Sometimes this pie is also called " Vegetable idyll". It is especially good in spring, with young and slightly sweet zucchini and carrots.

We will need:

• 2 large carrots;
• 1 zucchini;
• 1 zucchini;
• 3 cloves of garlic;
• 160 g of chilled butter;
• 4 chicken eggs;
• 310 g wheat flour top grade;
• 170 g of Russian cheese;
• 320 ml of milk;
• 140 ml of cold clean water;
• a pinch of salt.

How to cook?

To prepare the dough, three chilled butter coarse grater, sprinkle it with sifted flour, add salt and mix everything with a wooden spoon until crumbs form. After that, we very quickly grind the ingredients with our hands, pour cool water and knead the dough.

We line the detachable form prepared for baking parchment paper, spread the dough on it in an even layer and send everything to the refrigerator. While the base is chilling in the fridge, prepare the filling. We clean the carrots. Zucchini, carrots and zucchini cut lengthwise into thin strips. If the squash and zucchini are too large, they can be cut in half lengthwise. It is necessary to ensure that all vegetables are the same width.

In order to facilitate this process, you can use a vegetable cutter. Now let's start laying out. We take out the base from the refrigerator. We spread the strips of zucchini, carrots and zucchini around the circumference, starting from the edge and moving towards the center until the form is filled.

Let's start preparing the filling. Beat the eggs with a whisk, add milk, chopped garlic, grated on fine grater cheese, salt a little and beat again.

The resulting mass is poured on top, evenly distributed over the entire surface. Form with raw pie you can lightly tap on the table so that the filling spreads properly. In the oven, preheated to 180 ° C, we send the form for about an hour. Ready meal take it out, let it cool down a little and serve it to the table.

Vegetable pie with cream in a slow cooker

This dish has a thin and very delicate taste and it's quite easy to prepare. The pie is best served cold.

We will need:

• 170 g of premium wheat flour;
• 260 g of heavy cream;
• 120 g butter;
• a pinch of salt and sugar;
• large zucchini;
• 2 tomatoes;
• 250 g of white cabbage;
• 3 chicken eggs;
• a pinch of dried paprika;
• 15 g sesame;
• 1 teaspoon.

How to cook?

Break the eggs into a small bowl, add the cream there and beat with a whisk. Softened (but not melted!) butter and baking powder are added to the creamy-egg mixture and mix thoroughly. The consistency of the mass should resemble thick sour cream.

Lubricate the multicooker bowl with vegetable or butter. Now let's start preparing the vegetables. We cut the tomatoes into circles, zucchini into cubes, finely chop the cabbage. Pour half the dough into the multicooker bowl, but so that its walls remain clean.

Now we distribute the filling. First, lay out a layer of chopped cabbage so that it completely covers the dough. Then we lay out the cubes of zucchini, beautifully lay out circles of tomato on top and sprinkle with paprika.

Pour the remaining batter on top and sprinkle with sesame seeds. We set the multicooker to the “baking” mode and cook for one hour. Ready pie put on a large plate and decorate with fresh green leaves.

Vegetable tart with olives, mushrooms and tomatoes

Tart is open pie with meat, vegetable or fruit filling. Most often it is made from puff pastry. Tart with champignons, tomatoes and olives tastes and looks like a vegetarian pizza.