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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