Savory pie

Ingredients

• 450 g all-purpose flour
• 253 g vegan butter (225 g for the dough and 28 g for the filling)
• 2 teaspoons baking powder
• 150 ml water
• 1 large zucchini
• 85 g mixed nuts
• 1 onion
• 1 cup breadcrumbs
• 2 teaspoons tomato puree

Missing an ingredient?

• What to use instead of zucchini
• What to use instead of onion
• What to use instead of mixed nuts
• What to use instead of all-purpose flour
• What to use instead of baking powder
• What to use instead of vegan butter
• What to use instead of breadcrumbs
• What to use instead of tomato puree

Instructions

1. Mix the flour, vegan butter and baking powder with the water to make a firm dough.
2. Cook the zucchini carefully so it doesn't break; once cool, peel it, cut off one end and scoop out the seeds with a spoon.
3. Make the filling: finely chop the onion, melt the vegan butter and mix the ingredients.
4. Stuff the zucchini, tie the cut end back on with kitchen twine, sprinkle with breadcrumbs and bake at 180°C (350°F) for 30 minutes.
5. Line a loaf pan with the dough from step 1 and put the stuffed zucchini inside.
6. Cover with more dough or with sliced boiled potatoes.
7. Bake at 220°C (425°F).

Nutrition facts

Approximate, per serving (about 200 g). Calculated with data from USDA FoodData Central.