I love pies. Specially because they are a complete meal itself. I made the same dough for both pies, but the filling was different
400 grams of flour
1 teaspoon dry teast
1/2 teaspon of salt
1 teaspoon of honey
2 tablespoon of olive oil
50 grams of butter (room temperature)
Water as necessary (warm)
In a bowl, mix the flour, yeast and salt. Incorporate the honey, olive oil and butter. Mix together. Add water as necessary to obtain a dough that is firm, but not sticky. Let it rise in a warm place for 1 hour.
With a roll pin, roll it and cover a oven proof pie pan. Cover the dough with a paper and beans, and cook it for 15-20 minutes at 200C (it has to be slightly golden). Take it out from the oven. Fill them with the filling of your choice. Return to the oven as necessary.
Leek, Mushrooms, and Gruyere Pie
2 leeks (finely sliced)
3 tablespoons of olive oil
160 grams of vegetal cream
100 ml of milk
Salt, Pepper, Nutmeg
150 grams of gruyere cheese (grated)
10 grams of ciboulette
Clean and cut the mushrooms in half. Sautee them in olive oil, and season them with salt.
In a pan, heat the olive oil and sautee the leeks for 2 minutes. Set aside, and add salt, pepper and nutmeg. Once they are cool, add the eggs, vegetal cream, milk, and cheese. Stir it.
Put this mix in the pie dough. Place on top the sautee mushrooms. Cook it for 25-30 minutes at 200C until the filling is cook (use a bamboo stick).
Onion, Bell Peppers, and Kalamata Olives Pie
1 red bell pepper
1 yellow bell pepper
Kalamata olive to decorate
Herbs de Provence
Slice the onions, and sautee them in olive oil. Add salt and herbs de Provence. Slice the bell peppers, and sautee them Mix it with the onions. Place them in the cooked dough, and decorate them with kalamata olives. Put it in the oven for 10 minutes at 200C. Take it out, and sprinkle with chpped parsley and olive oil.