Recipes For Open Pies: With Vegetables, Fish, Chicken (Part 2)

6. Pie with zucchini

Ever need:

• 250 g flour,
• 3 eggs,
• 120 g butter,
• 4 tomatoes,
• 2 tablespoons olive oil,
• 2 bulbs,
• 1-2 cloves of garlic,
• 2 tbsp chopped parsley,
• 100 g grated cheese,
• 150 g sour cream,
• paprika to taste,
• salt, vegetable oil.

Preparation:

1. Knead the dough. Flour, 1 egg, salt, melted butter, 3 tablespoons of water mix. Roll the dough into a ball, wrap in plastic wrap and put in the refrigerator for 30 minutes.
2. Zucchini cut into circles, tomatoes pour boiling water for 30 seconds, remove the skin, cut the flesh into slices. Tomatoes and zucchini separately fry in vegetable oil.
3. Peel the onion and garlic, slice and fry together. Onion, garlic mix with parsley, cheese, 2 eggs, sour cream, paprika, salt.
4. Roll out the dough and put it in a form, forming a side. Chop the dough with a fork, put the tomatoes and zucchini. Pour the egg-cream mixture. Bake for 40 minutes in the oven at + 180°C.

7. Pie with tomatoes and cheese

Ever need:

For the dough:

• 100 g butter,
• 4 tablespoons sour cream,
• 250 g flour,
• 1 pinch of salt.

For the filling:

• 3 tomatoes,
• 200 g of cheese.

For the fill:

• 150 ml sour cream,
• 2 eggs,
• salt, ground black pepper.

Preparation:

1. Knead the dough: freeze the butter and cut into small cubes. Sift the flour with salt, combine with oil and chop until crumbs. Add sour cream and mix thoroughly. Form a ball, wrap in plastic wrap and put in the refrigerator for 1 hour.
2. Make the filling: cut the tomatoes into slices. Cheese-cubes. Prepare the filling: beat eggs, sour cream, salt and pepper. Put the cooled dough in a split form with sides.
3. On the dough put half of the cheese, and top with slices of tomatoes. Distribute the remaining cheese and pour the egg-sour cream mixture. Bake in a preheated 180°C oven for 40 minutes.

8. Mini quiches with chicken

Ever need:

For the dough:

• 250 g flour,
• 100 g butter,
• 1 egg,
• 1 tablespoon sour cream.

For the filling:

• 2 chicken fillets,
• 0.5 leek stalks,
• 2 tablespoons vegetable oil,
• salt.

For the fill:

• 3 eggs,
• 300 ml cream 10% fat,
• 2 tbsp chopped greens,
• 100 g of grated cheese.

Preparation:

1. Chop the flour with butter. Add the egg and sour cream, mix and remove in the cold for 1 hour.
2. Fillet cut into cubes, leek-rings. Fry in oil and add salt.
3. Roll out the dough and spread out on the molds. Top-filling. Beat the eggs with cream, stir in the herbs and cheese. Pour into tartlets and bake for 15 minutes at + 170°C.

9. Puff pastry pie

Ever need:

• 300g puff pastry,
• 500 g sauerkraut,
• 200ml white wine,
• 1 tbsp sugar,
• salt, pepper,
• 200 g bacon,
• 1 large onion,
• 1 tablespoon olive oil,
• 1 teaspoon cumin,
• 100 g Gouda cheese,
• 200 g sour cream,
• 2 eggs.

Preparation:

1. Defrost the puff pastry. Heat the olive oil in a frying pan and simmer the sauerkraut on it for 10 minutes. Then pour in the wine, add a little sugar and simmer until the liquid evaporates. Season the cabbage with salt and pepper and mix thoroughly.
2. Brisket very finely cut. Peel the onion and cut into small cubes. In a frying pan, heat the vegetable oil and fry the onion with the brisket, add the cumin. In sauerkraut add a mixture of bacon and onions and mix. Allow to cool.
3. Preheat the oven to + 180°C. grate the Cheese. In a bowl, break the eggs, mix them with sour cream, add cheese, salt and pepper to taste and mix again.
4. From puff pastry roll out a circle. Form for pie grease with butter, line it with dough, lifting the edges. Put the filling of sauerkraut on the dough, pour a mixture of cheese, sour cream and eggs. Bake the pie in the oven for 45-50 minutes.

10. Snack pie “Ratatouille”

Ever need:

For the dough:

• 100 g butter,
• 200 g flour pinch of salt,
• 1 egg.

For the filling:

• 0.5 pods of red and yellow sweet pepper,
• 1 small eggplant,
• 1 small zucchini,
• 3 tablespoons of olive oil.

For the fill:

• 2 eggs,
• 200 ml sour cream 30% fat,
• 100 g cheese,
• salt, ground black pepper.

Preparation:

1. For the dough, cut the cold butter into cubes, chop with flour and salt, combine with the egg and knead the dough. If necessary, you can add 1-2 tablespoons of cold water. Form a ball, wrap in film and put in the cold for 1 hour.
2. For the filling, cut the pepper into slices, eggplant and zucchini into large cubes. Vegetables separately fry in vegetable oil, salt and pepper.
3. To fill the eggs, beat with sour cream, then mix the cheese, salt and pepper. Roll out the dough and put it in the form. Spread the fried vegetables on top. Pour the egg-sour cream mixture and bake for about 40 minutes at + 180°C. Let cool, then cut.

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