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Savory Pie
Preparation
60 min
Difficulty
Intermediate
Servings
6
Preparation
1. Prepare the crust by combining all the ingredients and letting the dough rest in the refrigerator for 30 minutes.
2. In the meantime, sauté the mushrooms, add the drained cooked chickpeas, and the puree of pumpkin, carrot, and apricot. Adjust with salt and pepper, and let it cook for about 10 minutes.
3. Roll out the dough thinly, giving it a round shape, and place the filling in the center. Cover with the edges of the dough.
4. Place the savory pie in a preheated oven at 200°C (about 392°F) for approximately 20-25 minutes or until it is well golden brown.
Ingredients
For a 24 cm (approximately 9.5 inches) mold
For the crust
- 250 gr (1 cup) of all-purpose flour
- 50 ml (3 tablespoons) of extra virgin olive oil
- 6 gr (1 teaspoon) of salt
- 80 ml (1/3 cup) of water
For the filling
- 300 gr (2 1/2 cups) of champignon mushrooms
- 398 ml (1 can) of boiled chickpeas
- 1 pumpkin, carrot, and apricot smoothie
