Vegetable Pie

For the vegetable pie, let the finished pizza dough rise at room temperature, then knead and roll out. Cut the dough into a rectangle.

Beat the egg. Chop the green beans and boil them for about 15 minutes until soft. Wash and finely chop the chard leaves, cut the ribs from the chard into small cubes and cook them for a few minutes.

Make soup from half of the soup cube with boiling water and soak the soy mince in it. Wash and chop the herbs. Chop onion and fry in oil, drain soy meat and fry briefly. Let it cool down a bit and then add also the sheep cheese, mix everything and spread it on the dough.

Form the dough into a nice patty, brush the edges well with beaten egg and stick together, then transfer the patty to a greased tray and cut a hole in the middle of the top so that steam can escape. Brush with the remaining egg.

Bake the vegetable pie at 170 °C for about 30 minutes.

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