This pie might not sound that special, but it is SO delicious! I usually make several pies and freeze them. Making the pies in small aluminum muffin tins and freezing them is perfect when you're short on time, and they’re also great for a buffet. I promise that this carrot and bell pepper pie will be a new favorite!
You will need
Pie Crust
5.5–7 oz butter
1 ½ cups all-purpose flour
1 ½ cups graham flour
3–5 tbsp cold water
Filling
Butter for frying
3–4 large carrots, peeled and coarsely grated
1 large yellow onion, peeled and sliced
2 garlic cloves, coarsely grated
1/2 small leek, washed and thinly sliced
Red chili, finely chopped to taste (optional)
1 vegetable bouillon cube
3/4 cup water (2 dl)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
3/4 cup crème fraiche (2 dl)
2 tsp sea salt flakes
Black pepper to taste
1 tsp old bay seasoning
1 ½ tsp honey
1 2/3 cups grated mature cheese (4 dl)
How to make it
Start with the pie crust
1. Preheat the oven to 440°F.
2. Mix all the ingredients for the crust and let the dough rest for a bit before pressing it into a greased springform pan (with removable sides) or into small aluminum muffin tins.
5-7 tbsp butter (about 75–100 grams)
2/3 cup all-purpose flour (1 ½ dl)
2/3 cup graham flour (1 ½ dl)
3–5 tbsp cold water
3. Prick the crust with a fork and pre-bake for 10 minutes.
Filling
4. Heat a pan and melt the butter. Sauté the carrots, onion, garlic, leek, and chili (optional) until softened.
3–4 large carrots, peeled and coarsely grated
1 large yellow onion, peeled and sliced
2 garlic cloves, coarsely grated
1/2 small leek, washed and thinly sliced
Red chili, finely chopped to taste (optional)
5. Add water and the bouillon cube. Let simmer for about 12 minutes.
1 vegetable bouillon cube
3/4 cup water (2 dl)
6. Stir in the bell peppers and crème fraiche, cooking for another 5 minutes until the filling is well combined.
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
3/4 cup crème fraiche (2 dl)
7. Season with salt, pepper, old bay seasoning, and honey to taste.
2 tsp sea salt flakes
Black pepper to taste
1 tsp old bay seasoning
1 ½ tsp honey
8. Fill the pie crust with the vegetable mixture and sprinkle the grated cheese on top.
1 2/3 cups grated mature cheese (4 dl)
9. Bake in the middle of the oven for about 30 minutes, or until the pie is nicely golden brown.
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