Patties with vegetable filling

Ingredients for 3 servings:

• 200 g flour
• 100 g butter, cold
• ½ tsp, leveled salt
• 65 ml water, cold
• 1 stalk(s) leek, large
• 300 g mushrooms, of your choice
• 1 chili pepper(s), red
• 200 g Cheddar cheese, mountain cheese or Gouda
• Butter for frying

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

as a side dish or just like that

For the pie crust, sift the flour, cut the butter into small pieces, and combine both ingredients by chopping them together with a knife. Gradually and quickly mix in the water with your hands. The dough should not be sticky but also not too dry. Wrap the dough in foil and refrigerate for an hour or more. For the filling, trim the leek, quarter it lengthwise, and cut it into strips. Trim and dice the mushrooms. Lightly brown a little butter in a pan. Sauté the mushrooms until the water has evaporated. Carefully season with salt and pepper. Remove the mushrooms from the pan and set aside. Sauté the leek in the same fat, carefully seasoning with salt and pepper. Grate the cheese. Cut the chili pepper into small cubes. Preheat the oven to 200°C. Knead the dough again, divide it into twelve pieces, shape it into balls, and press each evenly into the cavity of a muffin tin, pulling up the edges. Layer the vegetables. Sprinkle the chili cubes between the layers and cover with grated cheese. Bake for about 10-15 minutes. The pies are delicious hot or cold. Tip: You can also add scallops to the vegetables by cutting them up, letting them brown briefly, and seasoning them with salt and pepper.