Name: Empadão De Legumes Vegetable Pie
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Brazilian
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 cloves of garlic, minced; 2 carrots, diced; 2 zucchinis, diced; 1 red bell pepper, diced; 1 cup green peas (fresh or frozen); 1 cup corn kernels (fresh or frozen); Salt and pepper to taste; 1 teaspoon paprika; 1 teaspoon dried oregano; 1/2 cup vegetable broth; 1/2 cup cream cheese; 2 cups all-purpose flour; 1 teaspoon salt; 3/4 cup cold unsalted butter, diced; 1/4 cup ice water

Instructions

Preheat the oven to 375°F (190°C) and grease a deep pie dish.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.
Add the diced carrots to the skillet and cook for a few minutes until they start to soften.
Incorporate the zucchinis, red bell pepper, green peas, and corn into the skillet, mixing well to combine all the flavors. Season with salt, pepper, paprika, and oregano.
Pour the vegetable broth into the skillet, cover with a lid, and allow the vegetables to simmer until they are tender, but not mushy.
Once the vegetables are cooked, stir in the cream cheese until it melts and coats the vegetables in a creamy sauce. Adjust seasoning if necessary.
In a mixing bowl, combine the all-purpose flour and salt. Add the diced cold butter and work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, mixing until the dough comes together. Be careful not to overwork the dough.
Divide the dough into two equal parts - one for the bottom crust and one for the top crust. Roll out one of the dough portions on a floured surface to fit the pie dish.
Carefully place the rolled-out dough into the greased pie dish, ensuring it covers the bottom and sides of the dish.
Spoon the vegetable filling onto the crust in the pie dish, spreading it out evenly.
Roll out the second portion of dough to create the pie's top crust. Place it over the vegetable filling, sealing the edges by crimping with a fork or by hand.
Cut a few slits on the top crust to allow steam to escape during baking.
Bake the Empadão de Legumes in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool slightly before slicing and serving.

Ingredients

Instructions

Nutrition Facts

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