- Dough puff yeast - 500 Grams
- Broccoli - 200 Grams
- Green Beans Green Beans - 200 Grams
- Cream 20-22% - 150 Milliliters
- Dor Blue - 100 Grams
- Cheese "Emmental" - 100 Grams
- White pepper ground - 1/4 Teaspoon
- Cherry Tomatoes - 200 Grams
- Wheat Flour - 50 Grams
- Cabbage color - 200 Grams
- Peas green frozen - 200 Grams
- Sour Cream - 100 Grams
- Egg of chicken - 3 pieces
- Salt - 1/2 Teaspoon
- Nutmeg Grated - 1/4 Teaspoon
First, it is necessary to unfreeze the sheets of puff pastry - let them lie down at room temperature. I had two sheets of puff pastry, therefore, there was a task - how to glue two sheets into one. This is done simply - you just need to moisten the sheets on one side of the water, and connect them with these sides. We lightly press the rolling pin and the dough is sealed. Roll out our puff pastry in a thin layer, put it in a baking dish, form small edges (1-2 cm). We pierce the dough with a fork in several places - and put it in the refrigerator. Broccoli is thoroughly washed and cut along the stem. Cauliflower is disassembled on the inflorescence. Boil broccoli and cauliflower in salted water for literally 5 minutes. With green beans and peas, we do the same - boil for 5 minutes. While boiled vegetables dry up, we make sauce. To do this, mix grated cheese (two varieties), cream, eggs and sour cream. Salt and pepper our sauce, add the nutmeg. Cherry tomatoes are cut in half. We get our dough out of the refrigerator, we put vegetables on it. We fill the pie with sauce. We put in the oven, heated to 180 degrees, and bake 40-45 minutes until ready. The pie is ready. Bon Appetit!
Servings: 8