Friday, April 11, 2014


For the dough
200 grams flour
½ teaspoon salt
1 tablespoon sugar
2 teaspoons instant dried yeast
2 tablespoon polenta
100 ml warm water
2 tablespoons softened butter
For the filling
200 grams Pastrami
2 green peppers
1 small onion
2 garlic cloves
100 grams white button mushrooms
2 tablespoons olive oil
3 eggs
200 grams yoghurt
100 grams flour
½ teaspoon salt
½ teaspoon pepper

First make the dough by combining sifted flour with the instant dried yeast, salt, sugar and polenta. Whisk really well, then make a well in the middle and pour in the warm water. Mix with a wooden spoon until the dough starts to come together, then continue kneading with your hands for about 5 minutes, until the dough becomes smooth and elastic, then transfer it to a large oiled bowl, cover with a clean kitchen towel and let it rise in a warm spot, for at least an hour, or until doubled in size. When the dough has risen, transfer it to your work surface and gently stretch it out with your hands to form a large rectangular shape (be careful not to tear the dough). Evenly spread two tablespoons of softened butter and roll up the dough (like you would a jelly roll) starting from the short side, then form a swirl with the rolled up dough, put it in a large bowl and let it rest for about an hour in the fridge.
While the dough is resting, make the filling. Mince the onions, mushrooms and peppers and dice the Pastrami. Sauté the vegetables on olive oil (on medium heat) until the onions are translucent and all of the water from the mushrooms evaporates, add the Pastrami and minced garlic and continue sautéing for about 5 more minutes, then remove from heat and let it cool down slightly. In a separate bowl, whisk together the eggs and spices, add the yoghurt and flour and blend well, tip in the vegetables and meat and mix everything well.
Take the dough out from the fridge and carefully roll it out with a rolling pin, then gently transfer it to the pie dish (20 cm; 8") and distribute it evenly, to cover the bottom and sides of the dish. Pour in the filling and bake in a preheated oven, at 200˚C (395˚F), for 30 minutes uncovered, then cover the surface with a bit of foil and continue baking for additional 10-15 minutes, or until a knife inserted in the centre comes out clean. Let it cool down a bit and serve with yoghurt and a salad of your choice.

1 comment:

  1. Samo jos da prestane ova kisa, pa onda pitu u korpicu i praaavac priroda, za tanjire cemo se vec snaci!:)))


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