Winter pie with shortcrust pastry
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250 g wheat flour
200 g of non-hydrogenated vegetable margarine
250 g of tofu
500 g pumpkin
1/2 small cauliflower into florets or 2 potatoes
1 tablespoon cumin seeds
7 grains of cracked coriander seeds
1 solverata pepper
2 tablespoons soy sauce
To skip the vegetables
1 tablespoon oil
Mix the ingredients for shortcrust pastry and then, once formed a ball, let rest in the fridge for about 15 minutes.
Then roll out with a rolling pin to form two bases to line the Patty Pan both above and below.
Cut the vegetables into small cubes of about 1 cm and cauliflower into florets. Toss in a wok with a spoon of oil, from harder ones and adding as the others.
Halfway through cooking, add the spices, crumbled tofu with hands and skip the whole thing with soy sauce. If too dry, add a few tablespoons of hot water.
When cooked, pour the vegetables into the Pan already lined with the shortcrust pastry and bake at 180° C for about 30 minutes.
Il giorno dopo è ancora più buono!
(Thanks to Cristina C.)