Many people believe that a delicious vegetable filling takes a long time to prepare: simmer, cool, mix with eggs and cheese. But in reality everything is much simpler. It is enough to combine three fresh vegetables and in just 10 minutes you will get a juicy, aromatic filling that is suitable for jellied pie, pancakes, dumplings or even as a filling for tartlets.
Ingredients:
Zucchini – 1 medium
Sweet pepper – 1 pc.
Onion – 1 small onion
Salt, pepper, a pinch of ground cumin
How to cook:
- Grate the zucchini on a coarse grater and squeeze lightly with your hands.
- Cut the pepper and onion into small cubes.
- Mix everything in a bowl, add salt, pepper and cumin.
- Let stand for 5 minutes. The vegetables will release juice and combine into a single mass.
The filling is juicy but not soggy, with the slight sweetness of the pepper and the freshness of the zucchini. It does not require pre-frying, since the vegetables are baked directly in the dough and retain their bright taste.
Bon appetit!
Question and answer:
How to make vegetable filling juicy but not watery?
Grate the zucchini and squeeze lightly with your hands to remove excess moisture. This will prevent juices from escaping while baking and keep the dough dry.
Do I need to roast vegetables for the pie filling?
Not if you use fresh squash, peppers and onions. They bake perfectly right in the jellied dough and retain their fresh taste and juiciness.
Is it possible to freeze this vegetable filling?
Not recommended. After defrosting, the zucchini will become watery and lose its structure. It's best to prepare the filling just before baking.
