Moroccan pie with pumpkin
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Simple and unassuming cake for lovers of pumpkin and cheese. The recipe is suitable for diabetics.
Ingredients for Moroccan pie with pumpkin
- Flour - 7 tbsp
- Butter - 120 g
- Chicken egg - 1 piece
- Leavening agent - 1 tsp.
- Water - 1 tbsp
- Pumpkin - 800 g
- Yogurt - 100 g
- Cheese - 100 g
- Garlic - 1 tooth.
- Salt - to taste
- Black pepper - to taste
- Cilantro - 1 Puig.
Step by step instruction of cooking Moroccan pie with pumpkin
To prepare the products.
Sift flour together with baking powder, add butter and RUB into crumbs.
Add the egg, water and quickly knead the dough.
Shape dough into a ball and knead it on a greased form, to form bumpers. Put into the refrigerator for 30-40 minutes.
Meanwhile, prepare the filling: pumpkin clean, cut slices, bake in the microwave at maximum power for 10 minutes, cool.
Then the pumpkin and garlic rubbed on a fine grater, salt and pepper, add half of the grated cheese. Mix well.
Pour the yogurt and again mix well.
The dough, remove from refrigerator, punch it down, roll it out and put in shape, forming a high side. Repeatedly prick the bottom with a fork.
Put the stuffing,
Sprinkle with finely chopped cilantro
And remaining cheese.
Bake at 180*C for about 40 minutes.