Now to keep vegetables and fruit till spring of special complexity doesn't represent, here only in practice they are absolutely useless, vitamins and minerals from them at long storage simply disappear. Nearly only exception is leek which and in the middle of April will please us with a full range of the vitamins and minerals which remained in it and taste at this vegetable excellent – sweetish and a little sharp.
It is required to you
- - 250 g of baking wheat flour
- - 50 g of melted butter
- - 2 carrots
- - 2 stalks of leek
- - 150 g of champignons
- - 3 eggs
- - 150 g of low-fat cottage cheese
- - 100 ml of cream (not less than 33% of fat content)
- - vegetable oil
- - salt
Instruction
1. For doughing mix flour with a desi, shift weight to a table and chop it to a condition of large lumps. Again shift weight in a bowl, hammer egg and knead rather sloping dough.
2. Inwrap dough in a film and for half an hour define in the fridge. For preparation of a stuffing wash up onions and carrots and clean, cut a leek on border of white and green parts. Slice a white part together with one carrots on oblong strips, thin chop champignons.
3. Within 5 minutes on the warmed desi fry leek and carrots, later add mushrooms and prepare about 3 more minutes. Wipe cottage cheese and connect to eggs and 100 ml of cream. Previously up to 200 degrees warm an oven.
4. In the round shape laid by parchment lay out a cake layer from the test 5 mm thick. Roll dough so that sides turned out about 3-3.5 cm high. In several places pin dough a fork and send to an oven for 15 minutes. After time get a cake layer and cool.
5. In the center lay out a stuffing from the fried carrots, onions and champignons and level, and from above fill in with cottage cheese and creamy mix. In 30 minutes of roasting, pie will be ready.