Continue Italian cuisine. Today, this Italian appetizer is a simple version. The reason why it is called the simplified version is because the big fry spoon is lazy and does not make his own pie skins. Instead, he uses ready-made Indian flying cakes he bought in the supermarket the previous week. This is also to take care of those friends who are not good at making meringue for everyone's reference. In addition, there is no butter at home, so I can't make meringue for the time being.
Now that the conditions are good, the market is prosperous and has everything. It doesn't matter if you don't know how to make meringue. There are various frozen skins in major supermarkets. Indian cake skins are good, haha!
grid curry assorted vegetable pie
Recipe Recommendations
- diced carrot 40 grams
- mushrooms 30 grams
- garlic 10 grams
- curry powder 5 grams
- salt 3 grams
- sugar 15 grams
- black pepper appropriate amount
- olive oil appropriate amount
Steps for grid curry assorted vegetable pie
1
Main raw materials.
2
Chop the garlic first.
3
Heat a frying spoon on high heat, add olive oil, add chopped garlic and diced onions, and stir fry until fragrant.
4
Add diced potatoes, diced carrots, and diced mushrooms and stir-fry.
5
Stir fry until thoroughly, add appropriate amount of water.
6
After the water is boiled, add salt, black pepper, and chopped vanilla and stir well.
7
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8
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9
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10
Add curry powder and 15 grams of sugar and stir well.
11
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12
Finally, add diced green pepper and stir-fry.
13
Spread the butter cake with a little water and crush the particles inside with your fingers.
14
Pour the chopped butter paste into the pan, collect the juice until it is sticky, and then serve the pan.
15
Pour the stir-fried mixed vegetables into an iron plate for later use.
16
Press a flying cake into a 5-inch loose bottom pie mold.
17
Press firmly with your hands without leaving gaps.
18
Use a rolling pin to roll off the excess pie skin around the mold.
19
Take another cake crust, smooth it on the chopping board, and then roll the cake crust with a grid roller knife for later use.
20
Pour the filling into the pie skin and smooth it out.
21
Use another pressed grid-shaped pie skin, stretch it open like an accordion, and cover it over the mold.
22
After covering it, use your hand to press off the excess cake crust around you and apply the egg liquid with a brush.
23
Preheat the oven, place the pie mold on the baking sheet, place the baking sheet on the middle shelf in the oven, and start the final baking. Bake with 220 degrees high and low heat for 15 minutes until the skin is golden.
24
Remove the pie mold, dry it for a while, then remove the grilled assorted vegetable pie, transfer it to a plate and set it up, and serve it on the table.grid curry assorted vegetable pie Make Tips
Features of this vegetable pie: golden crust, rich flavor, flaky pastry and aromatic filling, perfect balance of savory and sweet, abundant ingredients, nutritious and delicious.