Sunday, 23 August 2009

Red pepper and mushroom pie

I wanted to make an easy vegetarian pie with mushrooms and vegetables. I found the recipe for the base in the internet, and then just used some imagination to create the filling. It was really quick and tasted good and exuberant. The sun dried tomatoes gave a nice flavor and on the whole I was very satisfied. 

Red pepper and mushroom pie

The base:
4 dl graham flour
2 dl wheat flour
1 dl olive oil
1 dl water
0,5 tsp salt

The filling:
1 red pepper chopped into small pieces
1 shallot chopped
1 red onion chopped in circles
3 pressed garlic gloves 
about 150 g mushrooms
3 small tomatoes chopped
4 sun dried tomatoes sliced
handful of fresh basilica, chopped
grated cheese on the top
alpro soya milk on the top
2 tsp paprika
1 tsp curry
2 tsp chervil
0,5 tsp black pepper
a dash of herbamare or ordinary salt
1 dl tomato pure

To make the base:
1. Mix the dry ingredients, then add the water and oil. 
2. Press the dough into a casserole, and put in to 220°C degrees oven for ten minutes. 

To make the filling:
1. Pour some olive oil into a stewpan and sauté the shallot with the red pepper and garlic. Then add the mushrooms, fry for a while and add the chopped tomatoes.  Add the tomato pure, chopped basilica and the other spices. Mix well and take the pan off the stove. 
2. Put the filling on the base evenly, then set the sliced sun dried tomatoes and red onion circles on it. Pour alpro soya milk into the casserole, almost to the top. Sprinkle the cheese on the filling, and put into the 220°C oven for 20 to 25 minutes. 
3. Serve with green salad. 

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