Vegetable Pie

Vegetable Pie
2 h.


for 1 loaf pan
For the dough
400 grams Whole-wheat flour
200 grams Butter
1 pinch Salt
For the filling
400 grams Pumpkin (peeled and seeded)
2 Kohlrabi
400 grams Celery (peeled)
1 Garlic clove
1 Lemon (zest)
1 green Chile pepper
2 tablespoons Butter
100 milliliters Milk
100 milliliters Whipping cream
2 Egg yolks
1 tablespoon Pastry flour
4 tablespoons freshly grated Parmesan
freshly ground Pepper
Pastry flour (to work)
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Preparation steps

Step 1/18

For the dough: Put the flour in a bowl and knead with a mixer with the butter, salt, pepper and 50 ml of water (approximately 2 ounces).

Step 2/18

Knead with hands on a work surface to form a solid, smooth dough.

Step 3/18

Form into a ball.

Step 4/18

Wrap in plastic wrap.

Step 5/18

Refrigerate for 30 minutes.

Step 6/18

Roll out again on a floured surface. The dough should be the size of the pan, plus some for a top to the pie.

Step 7/18

Line the pan with the dough.

Step 8/18

Press the edges firmly.

Step 9/18

For the filling: Peel and finely chop the garlic.

Step 10/18

Cut the celery and pumpkin coarsely into cubes.

Step 11/18

Peel and coarsely chop the kohlrabi.

Step 12/18

Blend all filling ingredients together, including the chilli pepper.

Step 13/18

Step 6

Step 14/18

Mix the vegetable puree with lemon zest, softened butter, milk, cream, egg yolks, flour and parmesan.

Step 15/18

Season with salt and pepper.

Step 16/18

Fill the filling onto the dough.

Step 17/18

Put the dough lid on top and press the edges together with the bottom dough. Brush with a little water.

Step 18/18

Bake in preheated oven at 180°C convection (approximately 350°F) for 50-60 minutes until golden brown.