Instructions

    Pie dough:

  1. Assemble the assistent with steel bowl, dough knife and dough roller.

  2. Cut cold butter into small pieces and mix with flour.

  3. Add the ice-cold water and knead until it becomes a dough.

  4. Divide the dough into two parts.

  5. Roll or squeeze the dough into pie molds and place in the fridge to rest for 30 min.

  6. Set the oven to 225 °C (437 °F).

  7. Bake the pie doughs in the middle of the oven for about 10 minutes.

  8. Casserole:

  9. Assemble the assistent with beater bowl and balloon whisks.

  10. Add all ingredients and whisk.

  11. Filling 1:

  12. Cut peppers and zucchini into smaller pieces, place in a frying pan with oil and fry until soft on medium heat. Use salt and pepper.

  13. Cut the halloumi into smaller pieces, add the pan and fry until the cheese has a little color.

  14. Place the mixture in the pie dough and cover with half the egg mixture.

  15. Filling 2:

  16. Finely chop garlic and fry in a frying pan on medium heat.

  17. Roughly chop mushrooms and add into the pan, fry until the mushrooms get a little color and all liquid has disappeared.

  18. Add parsley and mix with mushrooms, ricotta and egg mixture. Season with salt and pepper.

  19. Pour the filling into the pie.

  20. Bake the pies in the middle of the oven for about 25 minutes.

Ingredients

Pie dough (2 pies):

  • 180 g flour
  • 180 g pine flour
  • 250 g butter
  • 4 tbsp water

Casserole:

  • 6 egg
  • 420 g flour
  • 1 tsp salt
  • 1/3 tsp black pepper

Halloumi & pepper pie (pie mold) Filling:

  • 1 pepper, red
  • 200 g zucchini
  • 300 g halloumi
  • salt, black pepper
  • Oil for frying

Mushroom, Ricotta & Parsley Pie (Springform) Filling:

  • 300 g mixed mushroom
  • 1 garlic clove
  • 1 pot of parsley, fresh
  • 250 g ricotta cheese
  • salt, white pepper
  • Oil for frying