Vegetable Pie with Beer Dough
A delicious vegetable pie with a beer-based dough. The dough is crispy and flavorful, while the filling is packed with the goodness of summer vegetables. It's perfect for a vegetarian dinner or as a snack.
Ingredients
- Beer150 ml
- Vegetable oil50 ml
Instructions
12 steps- 1
Sift the flour, add oil and beer. Knead into an elastic dough.
10 min
- 2
Cover the dough with a tea towel and let it rest for 30 minutes.
30 min
- 3
Cut the eggplant into slices.
5 min
- 4
Roast the eggplant in a preheated oven at 200 degrees Celsius for 20-25 minutes.
25 min
200°C
- 5
Finely chop the onion, 3 cloves of garlic, bell pepper and greens.
10 min
- 6
Add salt and blend until finely chopped, but not pureed.
5 min
- 7
Roll out the dough.
5 min
- 8
Spread the blended mixture on the dough, arrange the sliced vegetables (eggplant, zucchini, tomato) on top and sprinkle with salt, paprika, and drizzle with olive oil.
10 min
- 9
Bake at 200 degrees Celsius for about 30 minutes.
30 min
200°C
- 10
Blend the remaining 3 cloves of garlic, olives (pitted), rosemary, and olive oil.
5 min
- 11
Spread the resulting mixture on the pie 10 minutes before it's done baking.
- 12
Bake for the remaining 10 minutes.
10 min
200°C
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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