For the test

• 1 packet of dry yeast (7 g);
• 500 g flour;
• half a glass of vegetable oil;
• 1.5 teaspoons salt.

For filling

• 2 medium eggplants, cut into 5mm thick slices;
• 2 cloves garlic, minced;
• 1 onion, finely chopped;
• 1 cup vegetable broth;
• 1/2 each red, yellow and green pepper, diced;
• 1 zucchini squash (or other), diced;
• 2 tbsp. spoons grated cheese;
• 2 tbsp. spoons of breadcrumbs;
• 1 tbsp. a heaped spoonful of chopped parsley leaves;
• 1 egg;
• salt and seasonings - to taste.

Preparation

Mix yeast with a small amount warm water and let the mixture sit for a few minutes until it foams.

Sift the flour into a bowl, make a “well” in the middle, sprinkle salt on the sides of the hill.

Add a mixture of yeast and vegetable oil to the flour.

Mix everything with your hands and knead the dough by slowly adding about 1 cup of warm water. Knead until you get a ball of smooth, elastic dough.

Place it in a greased bowl, cover plastic film, leave to rise for 1.5 hours, or until it has doubled in size.

Meanwhile, start preparing the vegetable filling.
Heat a little oil in a deep frying pan, add the chopped eggplant and half the garlic, and cook, stirring, over low heat until the eggplant is browned and cooked through.

Sprinkle the eggplants with salt and then transfer them to a plate.

Add a little oil to the same frying pan, heat it a little, add the onion and remaining garlic. Cook over low heat for about 3-4 minutes.

Add the broth to the onions, cover the pan with a lid, and then cook over low heat for about 5 minutes.

Add chopped Bell pepper and simmer for about 5 more minutes.

Add the sliced ​​zucchini and fried eggplant to the frying pan and cook everything together for another 5 minutes, or until done.

Season to taste with salt, black ground pepper and herbs of your choice.

Remove the filling from the heat and let it cool before adding the grated cheese. breadcrumbs, chopped parsley and egg. Mix everything.

Now let's move on to making the pie. Turn the dough out onto a lightly floured surface. Separate 1/3 of it and set aside.

Roll out most of the dough into a circle. Take the round one deep shape for baking (diameter - approximately 25 cm), generously grease it with vegetable oil, and then place the circle in the mold. Align the edges of the dough by trimming off any excess with a knife.

Place the prepared vegetable filling on top of the base.

Roll out the remaining 1/3 of the dough and cover the top of the pie. Seal the edges by dipping your fingers in flour. Make several punctures on top with a knife or fork so that steam can escape freely from the filling during baking.

Preheat the oven to 190 degrees Celsius. Bake the eggplant pie for 45 minutes to 1 hour. A beautifully browned crust of the baked goods should serve as a signal of readiness.

Remove the vegetable pie from the oven, let it sit for 5-10 minutes and then invert it onto a plate.

Serve it hot or warm. Cut and enjoy!
Bon appetit!

Vegetables are an integral part of a complete human diet. Their benefits for our health are difficult to overestimate: the gifts of nature contain a large number of vitamins, micro- and macroelements, organic acids, minerals. In addition, vegetables are a valuable source of fiber (rough alimentary fiber), which contribute to normal intestinal motility and excretion from the body harmful substances, toxins, radionuclides and waste.

For some reason, many of us believe that dishes from healthy products Rarely are they tasty. In fact, this is not true at all! Vegetables can be used to prepare a large number of nutritious, healthy, and most importantly, wholesome dishes.

Today we will share original recipes vegetable pies that even a novice housewife can prepare. They will definitely please the most capricious gourmet!

Hearty vegetable puff pastry pie

This dish is perfect for hearty lunch. You can have a quick and tasty snack with it, for example, on the road or on an outing.

We will need:

• 260 g puff pastry without yeast;
• 85 g hard cheese(preferably creamy);
• 12 pcs. frozen Brussels sprouts;
• 7 pcs. green asparagus;
• 50 g pumpkin;
• 1 PC. leeks;
• egg yolk;
• 30 g parmesan;
• 3 teaspoons capers;
• 1 tbsp. spoon olive oil;
• 5 pieces. canned olives.

How to cook?

Wash all the vegetables thoroughly, cut the leeks into rings and lightly fry in a frying pan with the addition of vegetable oil. We take the dough out of freezer, defrost, roll out in one direction to the size of the baking sheet in which the pie will be baked. The thickness of the base should be about 1.5-2 cm.

Along the entire perimeter of the base, at a distance of two centimeters from the sides, we make a cut to the full depth. This is necessary so that the sides can rise. Place baking paper on a baking sheet and place a layer of dough on top.

Cut the cheese into small cubes. Cut the heads of Brussels sprouts in half, cut the pumpkin pulp into cubes. Wash the asparagus, peel it with a knife or vegetable peeler, put it in a saucepan with boiling water for 2 minutes, then take it out and dry it on a napkin. Cut the olives in half and remove the pits.

Spread the onion and cheese on the base in an even layer, leaving the sides free. Top with pieces of Brussels sprouts cut side down, capers and pumpkin. Grate Parmesan on a medium grater. Sprinkle the filling with cheese and decorate with olives on top.

Preheat the oven to 200° C. Place the pan with the dough in the oven for 34-35 minutes. At this time, prepare the glaze. To do this, whisk the egg yolk with 2 tbsp. spoons of cold water.

25 minutes after the start of baking, remove the pan from the oven and grease egg mixture sides. And 2-3 minutes before the end of baking, place asparagus on the filling. Remove the prepared vegetable pie from the oven, cool for 5 minutes, remove from the pan and cut into portions.

Vegetable Pie “Autumn Sun”

The recipe for this unusual, beautiful and very delicious dish invented by Yulia Vysotskaya.

It is no coincidence that the dish received this name - in appearance it resembles a not so hot, but still so warm and gentle September sun. Sometimes this pie is also called " Vegetable idyll" It is especially good in the spring, with young and still slightly sweet zucchini and carrots.

We will need:

• 2 large carrots;
• 1 zucchini;
• 1 zucchini;
• 3 cloves of garlic;
• 160 g chilled butter;
• 4 chicken eggs;
• 310 g wheat flour premium quality;
• 170 g Russian cheese;
• 320 ml milk;
• 140 ml of cold clean water;
• a pinch of salt.

How to cook?

To prepare the dough, chilled butter three on coarse grater, sprinkle it with sifted flour, add salt and mix everything with a wooden spoon until crumbs form. After this, very quickly grind the ingredients with your hands, add cool water and knead the dough.

Line the springform pan prepared for baking parchment paper, spread the dough on it in an even layer and put everything in the refrigerator. While the base is cooling in the refrigerator, prepare the filling. Peel the carrots. Cut the zucchini, carrots and zucchini lengthwise into thin strips. If the squash and zucchini are too large, you can cut them in half lengthwise. It is necessary to ensure that all vegetables are the same width.

To make this process easier, you can use a vegetable cutter. Now let's start laying out. We take the base out of the refrigerator. Place strips of zucchini, carrots and zucchini in a circle, starting from the edge and moving towards the center until the form is filled.

Let's start preparing the filling. Beat the eggs with a whisk, add milk, chopped garlic, finely grated cheese, add a little salt and beat again.

Pour the resulting mass on top and distribute evenly over the entire surface. Shape with raw pie You can lightly tap on the table so that the filling spreads properly. Place the mold in an oven preheated to 180°C for about an hour. Ready dish take it out, let it cool a little and serve.

Vegetable pie with cream in a slow cooker

This dish is delicate and very delicate taste, and preparing it is not difficult at all. The pie is best served cold.

We will need:

• 170 g of premium wheat flour;
• 260 g heavy cream;
• 120 g butter;
• a pinch of salt and sugar;
• large zucchini;
• 2 tomatoes;
• 250 g white cabbage;
• 3 chicken eggs;
• a pinch of dried paprika;
• 15 g sesame seeds;
• 1 teaspoon.

How to cook?

Break the eggs into a small bowl, add the cream there and beat with a whisk. Add softened (but not melted!) butter and baking powder to the creamy-egg mixture and mix thoroughly. The consistency of the mass should resemble thick sour cream.

Grease the multicooker bowl with vegetable or butter. Now let's start preparing the vegetables. Cut the tomatoes into slices, zucchini into cubes, finely chop the cabbage. Pour half of the dough into the multicooker bowl, but so that its walls remain clean.

Now distribute the filling. First, lay out a layer of shredded cabbage so that it completely covers the dough. Then lay out the zucchini cubes, beautifully place tomato slices on top and sprinkle with paprika.

Pour the remaining dough on top and sprinkle with sesame seeds. Set the multicooker to “baking” mode and cook for one hour. Ready pie Place on a large plate and garnish with fresh herb leaves.

Vegetable tart with olives, mushrooms and tomatoes

Tart is open pie with meat, vegetable or fruit filling. Most often it is made from puff pastry. Tart with champignons, tomatoes and olives tastes and looks like vegetarian pizza.

I offer a recipe for a simple, very beautiful and aesthetic vegetable pie.

For the test we need the following:

flour 2 tbsp. salt 1 tsp. soda 0.5 tsp. sunflower oil 2 tbsp. kefir 1 tbsp.
(250 ml glass.)

Filling:

potatoes 2 pcs. milk squash and/or zucchini 1-1.5 pcs. tomatoes 3-4 pcs. yellow pepper 1 pc. sour cream 0.5 l. salt 1 tsp. spices: asafoetida, turmeric, black pepper, coriander (or any others to your taste) cheese 150-200 gr. greens

I made two pies at the same time, so there are more vegetables in the photo, don’t let that bother you

So, let's make the dough. Mix the first 4 ingredients and add kefir. It turns out very soft tender dough. We put it in a warm place (or just leave it on the table) while we prepare the vegetables.

We cut the potatoes and zucchini very, very thinly. If you have a cheese slicer, then it will be very useful here!

Cut tomatoes and peppers into rings.

Grate the cheese.

Finely chop the greens.

Preparing the filling. Add salt and spices to the sour cream and mix well.

Now take our dough and, if necessary, adding flour, roll it out to the size of a baking sheet. The baking tray needs to be greased sunflower oil and place the dough on it.

Lay it in layers

potato,

tomatoes,

Now fill it all with sour cream and distribute the filling evenly throughout the pie. The pie goes into the oven, preheated to 180 degrees, for 1 hour.

If the vegetables are cut thin enough, they will be ready in an hour. You can check the readiness of vegetables with a knife.

Now sprinkle the pie with cheese and herbs and put it in the oven for another 5 minutes to melt the cheese. Remove the cake and let it cool completely.

The advantage of this type of pie: when the pie has cooled, you can cut it into very small pieces and they will have an attractive appearance and will not fall apart due to the fact that the vegetables lie in neat layers.

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