making pastry
ingredients:
2 Cups of white flour
1 tsp rock salt
2 tbsp oil
vegan butter
water.
mix all the above ingredients to make a soft dough.
cover and keep for around 10-15 minutes.
after 15 minutes make small balls from the dough. i made 9 of them but here am using only 7.
Using a rolling pin roll the balls into thin round sheets.
making the layers of the rolled sheets. spread some vegan butter on each after they are rolled out,
stack all 7 rolled round sheets from doughs. each has spread vegan butter on it. so now there are 7 layers
Now roll them all together tightly very slowly and carefully to prevent sliding out of position
cover it with parchment paper and keep it in plastic in the fridge for around 1 hour.
Meanwhile, i make the filling for the pie.
The ingredients:
around 250 grams frozen wild yellowlegs mushrooms which we collected in October.
2 spring onions
4 sprigs of parsley
2 small onions
1/2 green paprika
1/3 cup red lentils
1/4 cup gram flour
1 baked potato (leftover)
1/2 carrot
2 cloves garlic
3/4 cup mixed nuts
2 tbsp tomato paste
2 tbsp oil
1 tbsp walnut
1/4 cup of cooked chickpeas
Spices:
1 tsp thyme
1 tsp oregano
1 tsp black pepper
1/2 cumin powder
1 tsp paprika powder
1 tsp salt
Chop all vegetables spring onion, parsley, carrot, garlic, onion finely great baked potato.
In a pan sauté the mushroom. this mushroom contains lots of water so i cook them until they almost dried out.
Keep them on one side of the pan and add 1 tsp oil add chopped garlic.
then chopped the onion and stir it until the onion gets translucent.
mix mushrooms and onion together, take them out from the pan and keep aside.
in the same pan pour 1 tbsp oil.
when the oil gets hot add all chopped vegetables spring onion, carrot, and paprika, and stir them well.
Add all spices tomato paste and red lentils.
Stir them together add 2 cups of water and cook them until soft.
Add the gram flour/chickpea flour and stir until mixed properly cover the mixture for about 2 minutes.
Add 1/2 cup of cooked rice to the mixture and stir again.
Stir inn the grated baked potato, nuts, and mushroom onion mixture. now the filling is ready.
Take out the dough roll from the fridge and using only half of it cut into 6 pieces.
Prepare a pie pan brushing some oil on it.
preheat oven to 220c.
Now roll 6 thin rounds(flatbreads)sheets from the dough-pieces using a rolling pin.
layer 3 of them in the pie pan. one by one on top of each other.
fill the pie pan with filling.
I add 1/4 cup of cooked chickpeas and some walnuts on the top to get some crunchiness.
Cover the pie with 3 leftover sheets and fix them properly from all sides
Poke the crust with a fork and bake for 20-25 minutes in preheated oven.
The pie is ready
Outside crispy and soft and inside nice and moist
dinner is ready.
