You can easily make a vegetarian savory pie yourself. This savory pie recipe has tomato and bell peppers, but you can fill the pie with any vegetable you like.
Ingredients for 6 people
4 Roasted and skinned orange peppers
4 Roasted and skinned red peppers
4-5 tbsp Olive oil
750 g Tomatoes, skinned, deseeded and roughly chopped
2 Garlic cloves, finely chopped
Salt and pepper
2 tsp Thyme finely chopped
1 Red chilli pepper, seeds removed and finely chopped
10 Slices of frozen puff pastry, thawed
1 Egg yolk
2-3 tbsp finely chopped basil or flat-leaf parsley
Preparation
Preheat the oven to 210ºC. Cut the peppers into long strips about 1 cm wide. Heat 2 to 3 tablespoons of oil and fry the tomatoes for about 20 minutes, until the moisture has evaporated. Add the garlic, salt, pepper, thyme and chili pepper and let the mixture simmer for about 10 minutes until the sauce is a bit thicker.
Place the slices of dough on top of each other and roll them out into a sheet of approximately 45 × 20 cm and 3 mm thick. Cut a strip of dough of 11 cm by 2 cm on each side of the dough and stick these strips with some water on the edge of the dough, so that a raised edge is created. Place the dough on a baking tray lined with baking paper and prick the bottom of the dough regularly with a fork. Beat the egg yolk with 1 teaspoon of water and brush the dough with it.
Bake the dough base for about 10 minutes in the middle of the oven at 210ºC. Then switch the oven back to 190°C.
Divide the tomato mixture over the dough base and divide the pepper strips over it. Brush the peppers very thinly with oil and bake in the middle of the oven for another 20 to 25 minutes. Sprinkle the basil on top before serving.
