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Functional pie

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Functional pie

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Tempo de preparo

2 hour(s)


30 servings

Márcia Unfer

  • 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
  1. Process the beans with the potato starch, salt, coconut oil until it forms a moldable dough. If necessary, add water to reach this point.
  2. Cover with plastic wrap and refrigerate.
  3. Chop the onion, garlic, mushrooms and dried tomatoes.
  4. Mash the tofu with a fork until you get a “ricotta”.
  5. Sauté the onion and garlic. Add the dried tomatoes, mushrooms, salt, pepper. Be careful not to overcook the mushrooms and release too much water.
  6. Mix the ricotta and parsley, adjust the seasoning.
  7. Grease small pie pans with coconut oil.
  8. Make 30 balls of about 20g and 30 of 15g
  9. Line the bottom and sides of the molds with the 30g balls
  10. put the stuffing
  11. Knead the 15g balls and cover the pies, shaping them with your hands.
  12. mix the olive oil and saffron and brush the pies.
  13. refrigerate
  14. Preheat the oven at 180 degrees for 15 minutes. Put the pies in the oven straight from the fridge.
  15. Bake for 30 minutes or until golden. Is ready!

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