Mediterranean pie | Vegan-Gluten free
Uppdaterat: 10 mars 2021
Hello my lovelies! So how about some savoury pies?! Today I want to share my take on a vegan Mediterranean pie packed with wonderful vegetables, bringing those Mediterranean flavour together. I don't know about you but I have grown up having olives set on the table with most dishes my mother served and I love the saltiness it brings to food. So trying my hands on a Mediterranean pie felt quite close to home, I don't know if I have shared this but my mother is Portuguese so much of the food I ate as a child come from her home country and it certainly has been a blessing to grow up with Portuguese and Scandinavian meals.
Serves 4 people.
What you need for filling:
150g vegan Greek cheese
2 red onions
A handful of seedless black olives
3-4 tbsp olive oil
3-4 tbsp vegan parmesan cheese
2 tbsp black sesame seeds
1 tsp pepper
1 tsp salt
What you need for the pie dough:
60g vegan butter
3/4 dl (0.3 cup) gluten free flour
1 dl (0.4 cup) buckwheat
1 1/2 tbsp black sesame seeds
1 1/2 tbsp water
A pinch of salt
It's the same recipe as my asparagus and pea pie.
Begin with taking out the butter as it needs to be room temperature. In a bowl measure out the dry ingredients and then add the water and butter into the bowl and work the ingredients together until combined.
Place into the fridge for at least 30 minutes while we get onto to making our filling.
Rinse and dice the zucchini, paprikas, asparagus and onions. Pour in the olive oil in a pan on medium high heat and fry them off for 3-4 minutes.
Set aside and season with salt and pepper, allow to cool for 30 minutes.
Preheat the oven to 200°C (395°F) and roll out the pie dough in a pie tin do not press and shape the sides just the bottom.
Break off chunks of Greek cheese into the vegetables and fold in along with the olives until it looks evenly distributed then scoop the mixture into the middle of the pie dough.
Fold over the sides towards the centre creating a small circle and then bake in the bottom of the oven for 30 minutes. Turn off the heat and allow to cool in the oven for 15 minutes.
Serve with a fresh salad.