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Small Zucchini Pies

Small Zucchini Pies



Ingredients
For the filling: 1 medium-sized pumpkin, 2 cups rice, 250 grams goat cheese, 1 onion, 5 teaspoons dried mint, ½ cup olive oil, pepper

For the dough: 4 cups all-purpose flour, 1 tablespoon olive oil, a pinch of salt, water (as needed)

Directions:

    We begin with the making of the dough.  In a large bowl we place the flour and plenty of water so that the dough is soft enough to work with, and not too lumpy.  Now add the olive oil and a pinch of salt.  After the fermentation, let it stand for a while.
    At the same time, we prepare our stuffing.
    For starters, cut the pumpkin into several pieces, then pass them through the grater/shredder.  Make sure it is not too finely chopped though, so it does not get completely “lost” in the mixture.  Next, also pass the goat cheese through the grater/shredder, and then finely chop the onion.  Mix all three parts in a bowl thoroughly, until the mixture is evenly and smoothly blended.  Add 3 tablespoons of the dried mint, while adding as much pepper as we wish (depending on how hot and spicy your taste is).

To fill our small pies, we open up the dough into light, long and narrow pieces, shaped as a leaf.  Place a scoop of stuffing along the edge of the leaf, and then wrap them in a cylindrical shape.  Place the stuffed pieces in the oven and bake for about one hour at 180 degrees C

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