is the recipe for a pie. Instead of making a mold I've made only six single dose of ca. 12 cm in diameter so that I is easier to freeze individual portions and then bring in the office for lunch.
Ingredients (for a mold of 26 cm)
150 g carrots (frozen)
100 g green peas (frozen)
200 g flour 100 g butter or margarine 4 eggs
salt 200 g
150 g cream cheese 1 teaspoon curry
1 can of corn (285 g drained weight) 100 g grated cheese
Preparation Defrosting
Prepare vegetables according lavorand the flour, butter, 1 egg and approx. 1 / 2 teaspoon salt until a smooth paste. Wrap in plastic wrap and let rest in refrigerator for approx. 30 minutes.
Preheat oven to 200 degrees.
Roll out the dough and plays a round mold of approx. 26 cm. Prick the dough and bake it covered with paper with the baked beans for approx. 12-15 minutes.
Meanwhile mix the cream cheese with cream and eggs and season with salt and curry.
If necessary, cut the carrots into small pieces and add to cream cheese and eggs along with peas and corn.
Pour the filling into the shell of pre-cooked pasta and sprinkle with grated cheese. Bake the cake for approx. 45 minutes at half height.
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