Festive Vegetable Pie

Rating: 3.17 / 5.00 (6 Votes)

Total time: 45 min

Servings: 6.0 (servings)




The mass was calculated for a recipe for 6-8 people.

The filling of this decorative dish can be cooked in advance. In a large frying pan heat the oil and roast the eggplant pieces at high temperature for 2-3 min, stirring until light brown.

Add the mushrooms and braise at low temperature with the lid closed for 10-15 min. until soft. Stir occasionally. Add the parsley, season generously with salt and freshly ground pepper and set aside to cool.

Meanwhile, in a second saucepan, melt the butter and sauté the fennel at a low temperature for 10 min until soft.

Heat the cognac, pour over the fennel and set on fire. When the flames have gone out, add the tomatoes and braise for 10 minutes with the lid closed.

Add the bulghur and cook gently for another 10 minutes. If necessary, add a little water – but the filling should be quite firm. Now add the almond kernels, season with salt, season with pepper and set aside to cool.

For the dough, first mix the flour with the salt.

Then knead in the remaining ingredients. If the dough seems too dry, add a little boiling water.

Preheat the oven (220 °C – gas mark 4).

Roll out two thirds of the dough into a sheet and use it to line the bottom and sides of a pie dish with vertical edges and a diameter of 20-25cm.

At the beginning use half of the

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