I got some ground turkey leg meat and was going to make some meatballs, but changed my mind and made a pie instead. I also put vegetables and spiced it up with a spicy curry. It turned out a miracle! A palm-sized portion accompanied by a salad of beetroot, collards, leeks, dill and parsley was my dinner. Yes, yes, I also ate a small, tiny slice of cake.
Ingredients:
For sheets:
- 180 grams of millet flour
- 2 tablespoons psyllium bran
- 160 grams of lukewarm water
- 6 tablespoons of coconut oil
- An egg
- A teaspoon of baking powder
- Half a teaspoon of salt
For the filling:
- 600 grams of minced turkey leg meat
- One medium carrot
- A small zucchini or half of a larger one
- One medium onion
- A bunch of dill
- A bunch of parsley
- A teaspoon of salt
- A teaspoon of spicy curry (optional)
- 4 teaspoons of nutritive dry yeast flakes
Method of preparation
For the pie sheets, mix the ingredients in this order, to save on bowls: in a large bowl, beat the egg, then add the slightly lukewarm water, psyllium bran, salt and baking powder. Let the bran hydrate for 5-10 minutes, then add the liquid coconut oil (heat it on the radiator or in warm water or, if it’s summer, it’s already liquid). We gradually add the flour until we reach the desired consistency of the dough (the famous expression “put flour as much as it covers” 😊). For the filling, grate the vegetables, squeeze them well and mix them with the rest of the ingredients. The meat/vegetable ratio should be 1/1. We return to the dough. We divide it in half, the first sheet, the one below, we spread it with the rolling pin directly on the baking paper. The sheet should be very thin, 3-4 mm. We put it in the tray, pour the filling, then spread the other sheet on top. We roll it on the rolling pin, then roll it over the filling. We put the tray in the oven heated to 180 degrees Celsius and leave it for about 50 minutes. When it’s ready, take it out and let it cool covered with a towel before cutting it. Don’t cut it hot like me, okay?