Feta pumpkin cucumber pie

By VicentaLakin

Feta pumpkin cucumber pie
Lunch lunch card

Recipe Recommendations

  • ordinary flour 350g
  • coconut oil 175g
  • cold water 8 tablespoons
  • cream 200ml
  • eggs of 2
  • Diced pumpkin 55g
  • 䓤
  • shredded cheese 60g
  • broccoli 50g
  • red pepper 50g
  • salt appropriate amount
  • pepper appropriate amount
  • chili powder a little
  • nutmeg a little
  • grape seed oil appropriate amount

Steps for Feta pumpkin cucumber pie

  • 1
    The face, the coconut oil, which is swung into bread crumbs together, or the hand grabs a piece of it, and then adds water and a noodle. Frozen refrigerators for about 30 minutes。
  • 2
    The pepper cedar cut the crumbs, cooked them with grape oil, a little salt and cooled them with pumpkins。
  • 3
    the noodles can be made in nine, divided into nine, in about three millimeters thick, in a mold, and pressed with bkingbeans。
  • 4
    the oven is preheated at 180 degrees, seven to nine minutes first, cooled to 175 degrees for seven minutes, brought out the bkingbeans and cooled to 170 degrees for five to seven minutes. take it out。
  • Make Feta pumpkin cucumber pie step 0
    5
    when the skin is baked, the cheese, the feta, which is milk-usable, is shredded. put eggs and cream together evenly。
  • 6
    we'll split the cooked food in a baked pie box, put the feta, cheese, put the egg fluid, and then we'll make pepper, bean powder, pepper powder。
  • 7
    The oven, 180 degrees, is baked for 10-15 minutes to the platinum surface, in which the egg is condensed。

    • Feta pumpkin cucumber pie Make Tips

    1. individuals who feel that feta is too salty to buy less salt this time, it must be suggested that less salt should be released or not. two, i didn't like cheddarcheese much, so i used edam. three, if you eat onions, you can cook with a little onions。

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