Vegetable pie

Ingredients for 4 servings:

• 250 g flour
• 1 packet of dry yeast
• 150 ml water, lukewarm
• ½ tsp salt
• Flour for the work surface
• 300 g broccoli florets, frozen
• 250 g mushrooms
• 75 g turkey breast or smoked pork cutlets
• 1 tsp clarified butter
• 100 g cocktail tomatoes
• 3 eggs
• 1 cup sour cream
• 1 cup of cream yogurt
• 1 tsp cornstarch
• Cheese, grated
• salt and pepper
• Paprika powder
• olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Place the dough ingredients in a bowl, knead well, and cover and let rise in a warm place for about 1 hour. Cook the broccoli in a little salted water for about 5 minutes, then drain. Clean and quarter the mushrooms. Cut the meat into strips. Heat the clarified butter, brown the mushrooms and meat, then season with salt and pepper. Knead the yeast dough again. Roll out 2/3 of the dough on a floured work surface to a diameter of about 26 cm. Line the bottom of a springform pan with baking paper, place a sheet of dough on top. Shape the remaining dough into a log, place it on the dough base, and press up to form the edge. Spread the prepared broccoli and mushroom-meat mixture on top. Wash the cherry tomatoes, halve them, and place them on top. Mix the eggs, sour cream, yogurt, and cornstarch, season well, and pour over the mixture. Bake in a preheated oven at 200°C (top/bottom heat) for about 40 minutes. Sprinkle with cheese halfway through baking and finish baking.