I can say that this pie is very popular in my catering and for a reason – it is very filling, very juicy and very tasty. It tastes good even when served cold. One of the key ingredients is juicy zucchini and also curry powder. Without these two this pie wouldn’t be the same 🙂
20-25 square pieces
- 2 Tbsp / 12 g active dry yeast
- ½ tsp salt
- ½ tsp dried thyme
- 2 2/3 cups / 380 g all-purpose flour
- 1 cup + 1 Tbsp / 250 ml lukewarm water
- 2 Tbsp oil
Mix the dry ingredients (yeast, salt, thyme and flour). Add water. Mix with your hands a little bit and then add the oil. Mix again and knead hard on a floured surface until the dough is elastic. Put the dough ball in a bowl and cover the bowl with a clean kitchen towel. Leave it in a warm place to rise for about 30-45 minutes. In the meantime you can prepare the filling.
- 1 1/3 cups / 250 g uncooked green lentils
- 2 Tbsp oil
- 2 onions
- 1 bigger zucchini
- 2 cloves of garlic
- 1-2 Tbsp curry powder
- 1 tomato
- 2-3 pickles
- vegetable stock powder, salt and/or soy sauce to taste
- ¾ cups / 150 ml tomato juice
Boil the lentils until soft. In the meantime, heat up some oil on a pan and add chopped onions. Fry until golden brown. Add grated zucchini, chopped garlic, curry powder, chopped tomato, chopped pickles and vegetable stock powder, salt and/or soy sauce to taste. Fry for 5 minutes. Add tomato juice. Simmer until the lentils are boiling. Drain the lentils and add them to the filling. Stir and taste. Add some seasoning if needed. Simmer until there’s not much liquid left.
Pre-heat the oven to 400 F / 200 C. Put the risen dough on a floured surface and knead for a couple of minutes and roll it wider. Spread some oil on a baking tray and put the rolled dough on it. Lengthen the dough edges so the dough is covering the whole baking tray. Let the dough rise in a warm place for about 10-15 minutes.
Spread the filling on a raised dough and bake the pie in the oven at 400 F / 200 C for about 25-30 minutes. Let it cool for about 10 minutes before cutting it.