Vegetable pies: autumn recipes for a family dinner

What is the hostess bakes pies? It is not only a reason to gather around the table with the whole family, but also a good option for a hearty snack or a light dinner for the weekend. And if he turned out delicious, but still beautiful, success is guaranteed!

In the harvest season, we offer you to try out the recipes of pies of the most popular vegetables — pumpkin, zucchini, tomatoes, eggplant, peppers, cabbage and potatoes. Call home and Bon appetite!
 

Pie with zucchini, bell pepper and nuts




 

You will need:For the dough:

  • 100 g chopped nuts
  • 180 g butter
  • 1 pinch of salt
 
For the filling:

  • 300 g onions
  • 2 pod of red sweet pepper
  • 4 zucchini
  • 1 tbsp vegetable oil
  • 5 eggs
  • 100 ml of milk
  • salt
  • ground black pepper
 

Preparation:of these ingredients knead the dough. Wrap it in cling film and put for 30 minutes in the refrigerator. Zucchini, without peeling, cut into slices. Pods of sweet pepper cut in half, remove seeds and partitions, pulp into cubes. Chop onion and sauté in oil 10 minutes Add the diced pepper, season and simmer for 5 minutes. Zucchini fry without adding oil, season. Roll the dough and spread in a greased form, making a high side. Bake for 10 min in the oven at 180°C. Then the dough to get it out of the oven. Mix eggs with milk, 1/3 of the mix and pour on dough. Sprinkle half of the filling, pour 1/3 of the egg-milk mass. Spread the remaining stuffing and pour the remaining egg-milk mass. Puff pumpkin pie with feta cheese

 




 

You will need:
  • 1 kg of pumpkin
  • 200 g salted cheese
  • 4 tomatoes
  • 50 g butter
  • salt
  • ground black pepper
  • spices to taste
  • a bunch of parsley
Preparation:

Pumpkin wash, dry and cut into 4 parts. Remove the seeds, boil in salted water. With boiled pumpkin peel and cut the flesh into slices. Cheese to grind. Tomatoes wash and cut into slices. Greens wash, dry and chop. Butter to melt. Slices of pumpkin put layers in a greased baking sheet. Each layer pour shredded cheese. Top beautifully put slices of tomatoes, garnish with chopped herbs and melted butter. Season with salt and pepper and season with spices. Bake pumpkin pie in the oven for 25-30 minutes at 180 °C, basting with butter. When serving decorate with sprigs of greenery. Pie with eggplant

 




 

You will need:
  • 450 g flour
  • 1 egg for greasing
  • 250 of margarine or butter
  • 1 Cup milk
  • 4 tbsp vegetable oil
  • a pinch of salt
  • vegetable oil for frying
For the filling:

  • 2 kg of eggplants
  • 4 bulbs
  • 4 eggs
  • 250 of grated cheese or cheese
  • bunch of greens
  • salt, cumin, garlic to taste
 

Preparation:Knead the dough. Flour, milk, vegetable oil and salt to combine and mix well. Put into the refrigerator for 15 minutes, the butter frozen and cut into cubes. Roll the dough into the reservoir, put the margarine. Again roll the dough into a ball and put into the refrigerator for 15 minutes to Make the filling. Eggplant peel, flesh cut into cubes, add salt, cover and leave for 40 min. the Onion to clean, cut and fry. Squeeze the eggplant, combine with the onions, stir and simmer until tender. Season with salt, add cheese or feta cheese, chopped greens, mix well. Cool. Separate the whites from the yolks. Beat the whites. To vegetables one by one add the egg yolks, stirring well. At the end of the proteins. Divide the dough into 2 portions, roll out into layers. One layer put on a baking sheet, spread the filling, cover with another layer, spread with an egg. Bake in a preheated 180 °C oven for 40 minutes.
Snack cake of pita with eggplant and cheese

 




 

You will need:
  • 3 large sheets of Armenian lavash
  • 4 large eggplant
  • 500 g grated cheese
  • 600 g chopped canned tomatoes
  • 5 cloves of garlic
  • bunch fresh cilantro
  • salt
  • ground black pepper
  • vegetable oil
 

Preparation:wash Eggplant and cut into thick slices 1 cm salt to taste, let stand for 15 minutes, then rinse with water and dry. Circles and fry in vegetable oil on both sides. Chop the garlic and lightly fry in 1 tbsp oil. Add tomatoes (with liquid), and boil until thick. Chop cilantro and mix with garlic-tomato weight. Season with salt and pepper. After 1 min remove and cool. Leaves lavash cut in half and spread on a baking sheet, fluff tomato mass and alternately laying out the eggplant and cheese. Cover with foil and bake for 20 minutes in an oven at 190 °C. Then remove the foil and brown the pie.

Pie with zucchini, tomatoes and cheese




 

You will need:
  • 125 g butter
  • 4 tomatoes
  • 250 g zucchini
  • 2 tbsp olive oil
  • 200 g chopped onion
  • 1 chopped clove of garlic
  • 2 tbsp chopped parsley
  • 100 grams of grated Gouda cheese
  • 5 tbsp cream
  • 150 g of sour cream
  • ground pepper
Preparation:of flour, 1 egg, a pinch of salt, butter and 3 tbsp water to knead the dough. Roll it into a ball, wrap in cling film and put for 30 minutes in the refrigerator. Zucchini cut into slices, the tomatoes, cleared of skin and seeds, fry the slices in vegetable oil and put. In the same pan sauté onions and garlic. Then mix them with parsley, Gouda, 2 eggs, cream and sour cream. Add salt and season with paprika. Roll the dough and put in greased form, making a side height of 3 cm, the Dough prick with a fork. Distribute the it the zucchini and tomatoes. Pour the egg-cream mixture. Bake pie on lower oven 35-40 min at 180 °C. Slice and serve hot.
A layer cake of cabbage with tomatoes

 



 

You will need:
  • 1 kg of cabbage
  • 200 ml vegetable oil
  • 2 tsp. sweet pepper
  • 3 tomatoes
  • 3 tbsp fat
  • salt
  • a bunch of parsley
Preparation:

Cabbage wash, dry, chop into strips, add salt and grind hands. Stew in a pan with vegetable oil until soft, stirring occasionally and adding hot water. When the cabbage softens, add sweet pepper and stir. Tomatoes cut into slices. Half of the total number of stewed cabbage lay on a baking sheet, put on top the layer of tomatoes and salt. The remaining cabbage to put a new layer on top of tomatoes and "crown" cake with the remaining tomatoes. Sprinkle with fat and bake in the oven for 10 minutes at 180 °C. When serving, garnish with parsley.

Pie with tomatoes and zucchini

 



 

You will need:For the dough:

  • 250 g flour
  • 150 ml of warm water
  • 10 g fresh yeast
  • 70 g butter
  • a pinch of salt
  • vegetable oil for frying
For the filling:

  • 4 tomatoes
  • 2 zucchini
  • 50 g of cheese
  • 2 eggs
  • 100 g of sour cream
  • 1 tbsp chopped marjoram
  • 1 tbsp chopped thyme ( or Basil)
  • salt to taste
Preparation:Knead the dough. Yeast to dissolve in warm water, leave for 10 minutes to Combine the mixture with melted butter, flour, all mix well. Knead the dough and leave for 30 minutes in a warm place. To make the filling. Zucchini peel and chop, tomatoes to slice. Eggs, sour cream, thyme, marjoram to combine and whip. Grate cheese on a medium grater. The dough roll out the layer and put it on a greased vegetable oil a baking sheet, pierce in several places. Place the courgettes and tomatoes, season with salt, sprinkle with grated cheese and pour the egg mixture. Bake in a preheated 180 °C oven for 40 minutes.

Pie with tomatoes and cheese



 

You will need:For the dough:

  • 4 tbsp sour cream
  • 250 g flour
  • 1 pinch of salt
For the filling:

To fill:

  • 150 ml sour cream
  • 2 eggs
  • salt
  • ground black pepper
 

Preparation: For the dough chilled butter, cut into cubes. Sift the flour with the salt, combine with butter and chop into crumbs. Add the sour cream and knead the dough. Form a ball, wrap in cling film and refrigerate for 1 hour For stuffing tomatoes cut into thin slices. Cheese — small cubes. To fill the eggs, whisk in a blender with sour cream, salt and pepper. Preheat the oven to 200 °C. Chilled dough put in a split mold with sides. On the dough put half of the cheese, lay on top of slices of tomatoes. Place the remaining cheese and pour the egg-sour cream mixture. Put in preheated oven for 40-60 mins quiche

 



You will need:

For the dough:

  • 250 g flour
  • 1 egg
  • a pinch of salt
 
For the filling:

  • 2 stalks of leeks
  • 1 tbsp vegetable oil
  • 200 g fillet of fresh salmon
  • juice of 1/2 lemon
  • 1 head broccoli
  • 6 cherry tomatoes
 
To fill:

  • 2 eggs
  • 200 ml cream
  • salt
  • ground black pepper
Preparation:Margarine to cool off. Mix the flour with a pinch of salt and blend with margarine until receipt of buttery crumbs. Crack in the egg and knead the plastic dough. Wrap in plastic wrap and put in refrigerator for 40 min. leek wash, dry and cut into slices. In a pan heat the vegetable oil and sauté the leeks until Golden brown. Fillet of fresh salmon cut into small cubes, add salt, pepper and drizzle with lemon juice. Broccoli wash, take apart at Kocheshkov and boil until soft in boiling salted water. Preheat the oven to 180 °C. roll out the Dough and put in shape, greased. Then put the leeks and the fish. Whisk eggs with cream, salt, pepper and pour on the fish with the leeks. Bake 20 min. Then remove from the oven, place the broccoli, the cherry tomatoes and bake another 10 min. published by P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki

Source: www.7dach.ru

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