Vegetable and Shrimp Pie

A variation of the traditional savory pie - this time with shrimp and vegetables.

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 piece Small pumpkins

  • 1 piece Tomato, red

  • 1 piece Onion, raw

  • 225 g Fish, lobster, fresh

  • 125 g Cheese, edamame

  • 2 spoons Oil, vegetable oil, canola

  • 2 piece Egg, fresh

  • 125 ml Milk, whole milk

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, white

  • 0.25 bouquet Thyme, raw

  • 1 spoon Butter, unsalted

dough

  • 200 g Flour, Wheat, bread flour

  • 100 g Butter, unsalted

  • 0.25 teaspoons Salt, table

  • 5 spoon Water

Steps

  1. Sift the flour onto a clean surface, distribute the cubed butter and salt over it. Make a well in the center and pour in the water. Quickly knead all the ingredients into a crumbly dough. Shape the dough into a loaf, wrap it in plastic wrap, and let it rest in the refrigerator for two hours (or at least one hour).

  2. Wash the zucchini and tomato, clean them, and cut them into 1 cm cubes. Lightly salt them and drain the excess liquid. Peel, wash, and finely chop the onion. Quickly rinse the shrimp with water and thoroughly drain them, then coarsely grate the cheese.

  3. Place a pan with oil on the stove. Sauté the onion in the heated oil until it lightly browns, then add the zucchini and tomato. Stir, salt, and cook for about one minute, then add the shrimp and cook for another 2 minutes. Remove the pan from the heat.

  4. Preheat the oven to 200 degrees Celsius. Grease a 26 cm diameter mold with butter and lightly dust it with flour. Roll out the crumbly dough on the floured surface to about 0.5 cm thick and line the bottom and sides of the mold with it. Press the dough lightly with your fingers against the bottom and sides, and trim any excess dough. Prick the bottom several times with a fork.

  5. In a small bowl, whisk the eggs and milk with a hand whisk, and season the mixture with salt and pepper. Place the vegetable and shrimp mixture into the dough-lined mold, pour the egg and milk mixture over it, and sprinkle the cheese on top. Bake the pie in the preheated oven on the middle rack for 35 minutes.

  6. Once the pie is baked, remove it from the oven and let it cool for a few minutes. Wash and shake the parsley, then chop it. Take the cooled pie out of the mold, transfer it to a serving plate (large platter), sprinkle with parsley, slice, and serve.

Nutrition Information (Per 100g)

  • Calories: 202.14 kcal
  • Fat: 11.82 g
    • Saturated Fat: 6.15 g
  • Carbohydrates: 12.86 g
    • Sugars: 0.56 g
  • Protein: 8.39 g
  • Fiber: 0.56 g