Carrot pie
This pie is one of my favourite dishes from my childhood. My mom used to make it often.
Ingredients
Dough:
2-3 cups of flour
100 g of margarine (leave it in room temperature for a few hours before making the dough)
1 tsp of vinegar
1 cup of water
Filling:
about 6-7 medium carrots
2 onions, chopped
spices, like salt, pepper, some curry
vegetable oil for frying
* * *
3 tbsp of breadcrumbs
some olive oil for oiling the pan
some olives for decoration (optional)
Directions
First make the dough. Add the vinegar to the water and stir, add the mixture to the margarine and flour. Work the dough with your hands until it starts coming loose from your fingers. Add some more water or flour if necessary. If you are finished, leave the dough in cool temperature for a few hours.
Meanwhile, prepare the filling: boil the carrots until soft and smash them with a fork. Fry the onions in some oil and add them to the smashed carrots. Add spices and mix everything.
Take the dough and divide it into 2 halves. Roll both halves into thin round layers of about 25 cm in diameter and about 0,5 cm of thickness. Take a round pan of 25 cm of diameter, oil it and sprinkle the breadcrumbs on the bottom. Place one layer of dough on the pan. Spread the carrot-mixture evenly on the layer. Put the other layer of dough on the top and spread some olive oil on it. If you want, use olives cut in half to decorate the pie.
Bake in about 200 degrees C for about 45 minutes, or until the pie becomes slightly golden.
