Ingredients
-
For the shortcrust pastry
-
200g whole spelt flour
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50g cornmeal flour
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80g peanut oilor extra virgin olive oil
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80-90g very cold water
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2-3 sprigs of thyme
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1/4 spoon of baking soda
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a pinch of whole saltor pink salt
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For the stuffing
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2 tbsp black cabbage pesto
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2 tbsp extra virgin olive oil
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180g clean pumpkin cut into cubes
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200g clean mushrooms
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75g clean black cabbage leaves
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75g red onion
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1 clove of garlic
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a pinch of whole saltor pink salt
Directions
There are hundreds of savoury pies, but I bet you never made a pie like this one. Try it and you won’t regret it!
Ingredients
For the shortcrust pastry |
|
| 200g whole spelt flour | |
| 50g cornmeal flour | |
| 80g peanut oil | |
| 80-90g very cold water | |
| 2-3 sprigs of thyme | |
| 1/4 spoon of baking soda | |
| a pinch of whole salt | |
For the stuffing |
|
| 2 tbsp black cabbage pesto | |
| 2 tbsp extra virgin olive oil | |
| 180g clean pumpkin cut into cubes | |
| 200g clean mushrooms | |
| 75g clean black cabbage leaves | |
| 75g red onion | |
| 1 clove of garlic | |
| a pinch of whole salt | |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
|
1
|
Preheat the oven to 180 °C. |
|
2
|
Add the flours, thyme and salt together. Pour the oil and mix together all ingredients. |
|
3
|
Add the water gradually and knead by hand or in the bread machine for 5 minutes. |
|
4
|
Form a ball, cover with plastic wrap and leave to rest in the fridge for 15 minutes. |
|
5
|
Clean, peel and slice the mushrooms. Cut the red onion into slices. |
|
6
|
In a non-stick pan, heat the oil with the red onion and peeled garlic. |
|
7
|
When they start simmering, add the pumpkin cubes and cook for 3–4 minutes. |
|
8
|
Add the mushrooms, salt and cook on high heat for 2 minutes. |
|
9
|
Finally add the Tuscan cabbage and stir-fry for a minute. Put aside. |
|
10
|
Remove the garlic and spread out the stuffing made with the pumpkin, mushrooms, onion and Tuscan cabbage on the pesto. |
|
11
|
Roll the dough between two sheets of baking paper and transfer it to a baking tray. |
|
12
|
Spread two tablespoons of pesto on the surface of the pastry leaving 2 cm free from the perimeter. |
|
13
|
Remove the garlic and spread out the stuffing made with the pumpkin, mushrooms, onion and Tuscan cabbage on the pesto. |
|
14
|
Close the edges of the dough from the outside in. |
|
15
|
Brush the whole dough with a dash of olive oil. |
|
16
|
Bake at 180 °C for 30–35 minutes in the central part of the oven. |
|
17
|
During the last 10 minutes of cooking, cover the central part of the galette with baking paper or aluminium foil to prevent the filling from burning and blackening. |
|
18
|
Remove from the oven, leave to rest for 5 minutes and serve. |
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