This broccoli, kale and cheese pie is the perfect combination of vitamins and flavor. A real pleasure for the palate with which you will tear down all the barriers that stand between the smallest (or largest) and the vegetables.

INGREDIENTS

Mass

300 g whole wheat flour

Teaspoon of salt

20 g of lemon juice

20 g olive oil

150 g of water

Filling

2 cloves of garlic

30 g olive oil

100 g kale in pieces

300 g of frozen broccoli sprigs, in quarters

Teaspoon of salt

100 g of cream (30-40% fat)

200 g grated mozzarella cheese

2 pinches of ground pepper

Mounting

20 g grated Parmesan cheese

1 beaten egg

USEFUL ITEMS

Transparent film, baking tray, baking paper, rolling pin and kitchen brush

PREPARATION

Mass

1. Put the wholemeal flour, salt, lemon juice, 20 g of oil and water in the glass and mix 15 sec / vel 6. Remove the dough from the glass, knead lightly and form a ball. Cover with transparent film and let stand for 30 minutes. Meanwhile, continue with the recipe.

Filling

2. Put garlic and 30 g of oil in the glass. Chop 3 sec / vel 7 and saute 4 min / 120 ° C / vel 1.

3. Add the kale, broccoli and salt and sauté 6 min / 120 ° C // vel.

4. Add the cream, mozzarella and pepper and mix 30 sec // vel 1. Remove to a bowl and set aside.

Mounting

5. Preheat the oven to 200 ° C. Line the baking sheet with baking paper.

6. Divide the dough into two parts. With a roller, spread a part of the dough on the countertop sprinkled with flour until you get a circle of Ø approx. 32 cm

7. Place the dough circle on the prepared tray. Spread the broccoli mixture on top, spread it freeing a 2 cm edge and sprinkle with grated Parmesan cheese.

8. With the roller, extend the other half of the dough until a circle of Ø approx. 32 cm Brush the edge of the bottom dough with water. Cover the filling with the extended dough and close the pie by pinching the edges so that it is sealed. With a sharp knife, make a cut in the center of the pie so that steam comes out. Brush the surface with beaten egg.

9. Bake for 30 minutes (200 ° C). Remove from oven and serve hot, warm or cold.

NUTRITIONAL INFORMATION BY RATION

Energy: 1250 kJ

Energy: 299 kcal

Proteins: 299.1 g,

Carbohydrates: 25.2 g,

Fat: 17.2 g,

Saturated fat: 6.8 g,

Fiber: 3.8 g,

Sodium: 326.0 mg

According to the criteria of The Trust Project

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