Artichoke Pie


  • 100 g butter
  • 1 teaspoon of sunflower oil
  • 1 teaspoon of yogurt
  • Half a pack of baking powder
  • 4~4.5 cups flour
  • 1 teaspoon salt

For stuffing

  • 4 artichokes
  • 2 tablespoons of olive oil
  • 1 onion
  • 100 ml cream
  • half a bunch of dill


For the artichoke stuffing, chop the onion and fry lightly in olive oil. Cut the artichokes into small pieces and add them to the olive oil.

Fry for a few minutes, add little water and cook on low heat until soft. Add the cream and chopped dill and mix.

Take the pan off the stove and let the pie cool. For the pie dough, put the butter, sunflower oil, yogurt, baking powder, flour and salt in the dough mixing bowl and mix and knead.

Roll out the dough with a diameter of 33 cm and spread it into a greased 30 cm tart tin. Cut off the overhanging parts with a knife.

Place grease-proof paper on it and sprinkle dry legumes. Bake in a preheated 180 degree oven for 15 minutes.

Take the grease-proof paper and legumes on the pie dough and spread the stuffing on the pie dough. Bake in the hot oven for another 20-25 minutes. Serve lukewarm.

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