Pie made from lean dough with summer greens
Description
The pastry is simple and quick to prepare. The filling for this pie can also be enhanced with grated cheese, aromatic spices, or fresh vegetables. The dough is vegan and universal, making it suitable for a wide variety of fillings. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients, thoroughly wash the herbs and finely chop them.
- 2
Step 2
In a bowl, mix rye flour, wheat flour (reserving 20-30 grams for the final kneading of the dough) and baking soda.
- 3
Step 3
Dissolve part of the salt (0.5 tsp) and citric acid in water. Pour the water into the dry mixture, stir.
- 4
Step 4
As soon as the dough starts to come together into a ball, add the sunflower oil and knead the dough by hand, adding a small amount of wheat flour if necessary.
- 5
Step 5
The unleavened dough turns out soft and does not stick to hands. Let it rest under a towel or plastic wrap while preparing the filling.
- 6
Step 6
For the filling, lightly beat the eggs with the remaining salt (0.5 tsp), add the chopped herbs, and mix well.
- 7
Step 7
Divide the dough so that two-thirds goes to the bottom of the pie, and the remaining third to the top. Spread the larger portion of the dough over the bottom of the prepared pan, leaving edges about 1.5–2 cm high. Sprinkle the dough with breadcrumbs to prevent the filling's moisture from affecting its structure during baking.
- 8
Step 8
Place the prepared filling on the bottom layer of dough.
- 9
Step 9
Roll out the remaining dough to the size of the pan, cover the filling with it, carefully sealing the edges. Cut a small hole in the center of the pie to allow steam to escape.
- 10
Step 10
Bake the pie made from unleavened dough with summer herbs at 180–190 degrees Celsius for 40–45 minutes, until golden brown.