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Functional pie
In a partnership with
@pangeia🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
30 servings
Márcia Unfer
@marciaunfer- Ingredients
- Recipe
- Cooked Butter Beans (dough)4 cup
- Potato Starch3/4 cup
- Unflavored coconut oil5 tablespoon
- Salt1 teaspoon
- Onion (stuffing)1 unit(s)
- Sun-dried tomato6 unit(s)
- Mushroom20 unit(s)
- Garlic2 unit(s)
- Tofu200 g
- Salt to taste
- Black pepper to taste
- Chopped parsley1/2 cup
- Olive Oil (to finish)1/2 cup
- Turmeric Powder1 teaspoon
- Process the beans with the potato starch, salt, coconut oil until it forms a moldable dough. If necessary, add water to reach this point.
- Cover with plastic wrap and refrigerate.
- Chop the onion, garlic, mushrooms and dried tomatoes.
- Mash the tofu with a fork until you get a “ricotta”.
- Sauté the onion and garlic. Add the dried tomatoes, mushrooms, salt, pepper. Be careful not to overcook the mushrooms and release too much water.
- Mix the ricotta and parsley, adjust the seasoning.
- Grease small pie pans with coconut oil.
- Make 30 balls of about 20g and 30 of 15g
- Line the bottom and sides of the molds with the 30g balls
- put the stuffing
- Knead the 15g balls and cover the pies, shaping them with your hands.
- mix the olive oil and saffron and brush the pies.
- refrigerate
- Preheat the oven at 180 degrees for 15 minutes. Put the pies in the oven straight from the fridge.
- Bake for 30 minutes or until golden. Is ready!
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