#savorypie

Veganský cibulový quiche

Tenhle quiche, nebo spíš nápad na něj, vznikl trochu nedopatřením. Místo 6 červených cibulí jsme si asi omylem objednali 6 balení po třech (a fakt velkých) cibulích. Improvizovala jsem a recept se vydařil. Taková nedopatření mám nejradši:)

2.5.2020

Ingredience:

Do formy na quiche o průměru 28 cm (ale může být i menší)

Těsto:

180 g hladké špaldové mouky + na vysypání formy

10 g mletého lněného semínka (nejlépe zlatého)

9 lžic vody

40 g kokosového oleje, povoleného + na vymazání formy

1/2 lžičky soli

Náplň:

240 g červené cibule

tymián

sůl a pepř

2 lžíce olivového oleje

40 g vlašských ořechů

360 g tofu natural

15 g lahůdkového droždí

Postup:

Troubu předehřejte na 180 °C. Smíchejte mouku, sůl a len a propracujte s vodou a olejem na hladké těsto. Formu vymažte a vysypte a těsto do ní rovnoměrně rozprostřete, vytvořte i kraje. Dejte samotný korpus péct na 10 minut do vyhřáté trouby. Mezitím nakrájejte cibuli na měsíčky a orestujte ji na oleji dozlatova. Přidejte tymián, případně lehce podlijte vodou a osolte a opepřete podle chuti. Nakonec přidejte ořechy. Tofu si s lahůdkovým droždím a trochou vody rozmixujte dohladka. Vzniklý krém rozetřete na dopečený korpus, na něj rozmístěte cibuli a dejte péct na dalších 25 minut. Po dopečení troubu vypněte, ale quiche nechte ještě chvíli dojít, cca 10 minut. Koláč můžete podávat ještě vlažný nebo vychlazený. Dobrou chuť!

A delicious twist on traditional Shepherd's Pie, this tart combines savory ground lamb and hearty lentils encased in buttery puff pastry. Perfect for a cozy dinner or entertaining guests.

Ingredients: 1 sheet of store-bought puff pastry. 250g ground lamb. 1 cup cooked lentils. 1 onion, diced. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 tablespoon tomato paste. 1 teaspoon Worcestershire sauce. 1 teaspoon dried thyme. Salt and pepper to taste. 1 egg, beaten for egg wash.

Instructions: Preheat the oven to 200C 400F. Heat a tablespoon of oil in a skillet over medium heat. Add the diced onion, garlic, carrot, and celery. Cook until softened, about 5 minutes. Add the ground lamb to the skillet. Cook until browned, breaking it apart with a spoon as it cooks. Stir in the cooked lentils, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Cook for another 2-3 minutes, until everything is well combined and heated through. Roll out the puff pastry sheet and line a tart tin with it, trimming any excess pastry. Fill the tart shell with the lamb and lentil mixture, spreading it out evenly. Brush the edges of the pastry with beaten egg. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy. Allow the tart to cool slightly before slicing and serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

A hearty Northwoods BBQ Pie featuring ground beef, colorful bell peppers, and a flavorful barbecue sauce, all baked in a golden pie crust. Perfect for a comforting meal with a touch of smoky goodness.

Ingredients: 1 1/2 lbs ground beef. 1 cup diced onion. 1/2 cup diced green bell pepper. 1/2 cup diced red bell pepper. 1 cup ketchup. 1/2 cup barbecue sauce. 1/4 cup brown sugar. 1 tbsp Worcestershire sauce. 1 tsp mustard. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 1 1/2 cups shredded cheddar cheese. 1 refrigerated pie crust.

Instructions: Warm the oven up to 190C 375F. Over medium-low heat, brown the ground beef in a pan. Get rid of extra fat. Put green bell pepper, red bell pepper, and onions in the pan. Make sure the vegetables are soft. Brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, salt, and pepper should all be mixed in. Let it cook for 10 minutes. Put the pie crust in a pie dish after rolling it out. Push the edges together. The beef mix should be poured into the pie crust. Add shredded cheddar cheese on top. Put the second pie crust on top and seal the edges. Make holes in the top to let air flow. After the oven is hot, bake for 30 to 35 minutes, or until the crust is golden brown. After a few minutes, let it cool down before cutting it. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 35 minutes

Lattice Chicken Pot Pie is a comforting and classic dish perfect for family dinners. It features tender chicken, mixed vegetables, and a creamy sauce, all topped with a beautiful lattice crust.

Ingredients: 2 cups cooked chicken, diced. 1 cup frozen mixed vegetables. 1 can 10.5 oz cream of chicken soup. 1/2 cup milk. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 sheet refrigerated pie crust. 1 egg, beaten.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix together cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Pour the mixture into a pie dish. Unroll the pie crust and cut into strips. Create a lattice pattern on top of the filling with the pie crust strips. Brush the beaten egg over the lattice crust. Bake for 25-30 minutes or until the crust is golden brown and the filling is bubbly. Let it cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes