Seeded wholemeal pie - short dough, spinach or Swiss chard filling, cheese and plenty of seeds.
The pie is best warm when it is wonderfully crispy, but also cold if left over.
Javorka Filipović, Kitchen Magic blog
Seeded integral pie - Javorka Filipović
Wholemeal pie with seeds - short dough, spinach or Swiss chard filling, cheese and plenty of seeds.
Text:
- 150 g whole spelled flour
- 80 g of white flour
- 80 g of seeds (broken (sunflower, sunflower, peanut, flax))
- 2 teaspoons of baking powder
- 0,5 teaspoons of salt
- 100 g of butter
- 100 ml water (cold)
File:
- 150 g Swiss chard (or spinach)
- 125 g of cheese (Swabian or Srem)
- 100 g of sour cream (or Millera)
- salt (if needed)
- 2 pieces of eggs
- 2 teaspoons of sesame seeds
- Put all the ingredients for the crust in a mixing bowl, combine them and knead the dough. Divide it into two parts, wrap each in transparent foil and leave it in the refrigerator for at least half an hour (you can knead it the day before).
- Wash the Swiss chard well, dry it and finely chop it (no need to blanch it, use it fresh).
- In a bowl, mix the cheese, miller, salt, eggs, sesame, then add the chopped Swiss chard and mix well.
- Cut two pieces of baking paper in the size of the baking tray in which the pie will be baked (round of 28 cm or 20×30).
- Sprinkle them with flour and spread the dough on each one.
- Transfer the first part of the dough together with the paper to the baking sheet, prick it with a fork and put the filling over it.
- Then transfer the second part of the dough over the filling and peel off the baking paper.
- Prick it with a fork and "tuck" it over the filling.
- Bake the pie at 180 degrees, adjust the baking time to your oven.
- Wait for it to cool, then cut and serve.
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