Asparagus and vegetable pie with thyme is a delicious and healthy dish that is perfect for vegetarians and meat-eaters alike. The combination of asparagus, vegetables, and thyme creates a unique and savory flavor that is both earthy and aromatic. The crust of the pie is typically made with buttery puff pastry, which adds a rich and flaky texture to the dish.The filling of the pie is typically soft and creamy, with a slightly crunchy texture from the asparagus. The puff pastry crust is light and airy, adding a crisp and delicate texture to the dish.Asparagus and vegetable pie with thyme is a nutritious dish that provides a good source of vitamins, fiber, and minerals. Asparagus is a great source of antioxidants, while the vegetables in the filling provide a range of essential nutrients.Asparagus and vegetable pie with thyme is a relatively easy dish to make, although it does require some preparation time. The filling is typically cooked on the stove and then baked in the oven with the puff pastry crust.Overall, asparagus and vegetable pie with thyme is a delicious and healthy dish that is perfect for any meal of the day. The combination of asparagus, vegetables, and thyme creates a unique and satisfying flavor, while the puff pastry crust adds a light and flaky texture to the dish. It is a great option for vegetarians and meat-eaters alike and can be served hot or cold.
Ingredients
- 250 grams of wheat flour
- 160 grams of butter
- 1 egg yolk
- 2 spoons of cold water
- 1 pinch of salt
- 3 tsp. oregano
- 350 grams of vegetable lecho
- 200 grams of champignon
- 150 grams of asparagus
- 3-4 medium size carrots
- 1 small courgette
- 150 ml of cream
- 2 eggs
- 2 handfuls of hard cheese
- 1 pinch of salt
- 1 pinch of sour garlic powder
- 3 fresh thyme branches
Instructions
- Poured in a bowl of flour, add salt and cold butter.
- Allow the child to crush together until a crumbly mass is formed.
- Add egg yolk and 2 tbsp. cold water, then, gently kneading, with your fingers create a homogeneous dough ball and put it in the refrigerator for at least 1 hour.
- Peel and cut carrots in slices, allow the child to wash and cut mushrooms and courgette.
- Fry carrots, add mushrooms and courgette.
- When everything is baked, add lecho and soak.
- Removes the dough from the refrigerator and evenly spreads it in the form of a cake or cake, the edges of which are folded up (this can be done together – it will bring great joy and fun).
- The paste is filled with the prepared vegetables.
- Whip the egg with sweet cream and pour it on vegetables safely. Pour the pieces of hard cheese.
The texture was off and the taste was not what I was hoping for.