Vegetable Pie

For the vegetable pie, whisk the dough flour, yeast flakes and salt in the bowl. Coarsely grate the butter into it, add the tap water and make a smooth dough. Let rest in the icebox for 40 minutes.

To prepare the filling, dice the tomatoes, coarsely grate the celery as well as the carrots. Cut the onion into tender strips and fry them in three fifths of the butter until golden. Sauté the tomatoes for 2-3 minutes. Add the celery, carrots, soy sauce and soup and cook on the stove for 8-10 minutes until tender. Rinse the lentils in a colander under running tap water. Stir into the vegetables. Sauté for another 2-4 minutes. Add the kitchen herbs, lemon zest, juice as well as the curry. Add salt and pepper to taste.

Preheat the oven to 200°C. Roll out one third of the dough.

Put the cake ring on top and cut out the top. Poke a hole in the center with a serrated pastry cutter. Line the cake springform pan with the remaining dough. Raise a rim of 3 cm. Make decorations from the leftover dough.

Prick the pastry base several times with a fork and pre-bake on the lowest rack for 15 minutes. In the meantime, whisk the egg and brush the pastry base with it. Stick the decorations on it with the help of the egg and further brush with egg. Decorate with pumpkin seeds.

The remaining egg, up to 2 tsp (based on a 240 mm cake springform pan).

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