Pie with Sweet Peppers and Sausages

Ingredients

• Butter 5 oz
• Wheat Flour 5 oz
• Milk 5 tablespoons
• Farm fresh eggs 5 pieces
• Orange Bell Peppers 3 pieces
• Garlic 2 cloves
• Sausages 10 oz
• Vegetable Oil 0 fl oz
• Ground Cumin a pinch
• Salt 1 teaspoon
• Ground Black Pepper to taste
• 10% cream 5 fl oz
• Gruyère cheese 5 oz
• Nutmeg a pinch
• Scallions to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Sift the flour into a bowl, make a well in the center. Add salt to the milk, pour it into the well in the flour, add one egg, and place the diced cold butter (90 grams) around the edge of the well.

Step 3

Mix the ingredients, chop with a knife into coarse crumbs, and quickly knead into an elastic dough.

Step 4

Dust the work surface with flour, roll out the dough into a thin layer. Place a baking dish (28 cm) on the dough and cut out a circle 4 cm larger than the diameter of the dish.

Step 5

Place a circle of parchment paper on the bottom of the dish. Use a rolling pin to lay the dough into the dish, pressing the edges tightly against the sides, prick the bottom with a fork, and refrigerate the base for 40 minutes.

Step 6

Cut the bell peppers (green, red, yellow) in half, remove the stems, clean out the seeds and partitions, and dry them. Cut each half into strips lengthwise, then crosswise into small squares.

Step 7

Peel and finely chop the onion and garlic.

Step 8

Slice the sausages into rounds.

Step 9

Heat vegetable oil in a pan, add 20 grams of butter, sauté the peppers for 2–3 minutes, add the chopped onion and garlic, and sauté together for another 3–4 minutes, then add cumin, salt, pepper, and finely chopped green onions.

Step 10

Grate the cheese on a coarse grater.

Step 11

Lightly beat the cream with 4 eggs, add cheese, peppers, salt, and nutmeg.

Step 12

Remove the dish from the refrigerator, alternately distribute the vegetables and sausages in it, and pour the filling over.

Step 13

Preheat the oven to 390°F. Bake the pie in the middle of the oven for 30–40 minutes until a golden-brown crust forms.

Step 14

Serve with hot broth or as a hot appetizer.