Ingredients
Pie dough (2 pies):
- 180 g flour
- 180 g pine flour
- 250 g butter
- 4 tbsp water
Casserole:
- 6 egg
- 420 g flour
- 1 tsp salt
- 1/3 tsp black pepper
Halloumi & pepper pie (pie mold) Filling:
- 1 pepper, red
- 200 g zucchini
- 300 g halloumi
- salt, black pepper
- Oil for frying
Mushroom, Ricotta & Parsley Pie (Springform) Filling:
- 300 g mixed mushroom
- 1 garlic clove
- 1 pot of parsley, fresh
- 250 g ricotta cheese
- salt, white pepper
- Oil for frying
Pie with different filling
With Ankarsrum steel bowl, dough knife and dough roller, it is easy to make a lot of pie dough at the same time and then make lots of different pies with all your favourite fillings.
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Assemble the assistent with steel bowl, dough knife and dough roller.
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Cut cold butter into small pieces and mix with flour.
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Add the ice-cold water and knead until it becomes a dough.
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Divide the dough into two parts.
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Roll or squeeze the dough into pie molds and place in the fridge to rest for 30 min.
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Set the oven to 225 °C (437 °F).
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Bake the pie doughs in the middle of the oven for about 10 minutes.
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Assemble the assistent with beater bowl and balloon whisks.
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Add all ingredients and whisk.
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Cut peppers and zucchini into smaller pieces, place in a frying pan with oil and fry until soft on medium heat. Use salt and pepper.
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Cut the halloumi into smaller pieces, add the pan and fry until the cheese has a little color.
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Place the mixture in the pie dough and cover with half the egg mixture.
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Finely chop garlic and fry in a frying pan on medium heat.
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Roughly chop mushrooms and add into the pan, fry until the mushrooms get a little color and all liquid has disappeared.
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Add parsley and mix with mushrooms, ricotta and egg mixture. Season with salt and pepper.
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Pour the filling into the pie.
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Bake the pies in the middle of the oven for about 25 minutes.
