Popina Pie
by Frango do Campo
Ingredients for the pasta:
220 grams of flour (I used 150 grams of whole flour,
70 grams of spelled flour)
1 pinch of salt
olive oil
1 beaten egg
Water
For the filling:
4 carrots
1 sweet potato
Greek yogurt
2 onions
honey
fresh thyme
To serve Jamie's Style
Microgreens Life in a bag
Preparation:
Mix the flours with salt, olive oil and beaten egg. Knead well and add a little water if necessary. Extend the dough and arrange in small slabs. Cut the carrots and sweet potato into small rectangles. Cut the onion into slices. Place on a baking sheet and bake with a wire of olive oil and honey and season with salt and fresh thyme. Bake about 30 minutes or until vegetables are cooked. Let it cool down a bit. Arrange a generous bit of Greek yogurt on the bottom of the tartelete and fill with the roasted vegetables. Bake in about 15 to 20 minutes. Serve with microgreens.
220 grams of flour (I used 150 grams of whole flour,
70 grams of spelled flour)
1 pinch of salt
olive oil
1 beaten egg
Water
For the filling:
4 carrots
1 sweet potato
Greek yogurt
2 onions
honey
fresh thyme
To serve Jamie's Style
Microgreens Life in a bag
Preparation:
Mix the flours with salt, olive oil and beaten egg. Knead well and add a little water if necessary. Extend the dough and arrange in small slabs. Cut the carrots and sweet potato into small rectangles. Cut the onion into slices. Place on a baking sheet and bake with a wire of olive oil and honey and season with salt and fresh thyme. Bake about 30 minutes or until vegetables are cooked. Let it cool down a bit. Arrange a generous bit of Greek yogurt on the bottom of the tartelete and fill with the roasted vegetables. Bake in about 15 to 20 minutes. Serve with microgreens.
