Summary

Ingredients

For the dough:

• 200 g wheat, finely round
• 130 g rye, finely round
• 1 teaspoon, leveled salt
• 135 g butter, cold, sliced
• 200 g low-fat quark
• 1 egg (s)

For the filling:

• 1 leek
• 1 zucchini
• 2 carrot (s)
• 3 stalks celery
• 5 mushrooms
• garlic
• 1 teaspoon vegetable stock, grained
• pepper
• 200 g sour cream or sour cream or similar.
• 1 egg (s)
• salt and pepper

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Instructions

1. Knead together all the ingredients for the dough quickly, put in the refrigerator for 1/2 - 1 hour.
2. In the meantime, grate the zucchini and roots coarsely. Cut the other vegetables into small pieces and briefly fry everything together in a pan in a little oil until the vegetables start to collapse (don`t let them get too soft, better a bit crunchy!) Stir in the grained vegetable stock and let everything cool down well.
3. Then either
4. roll out the dough in 4 - 6 portions, fill one side with the vegetables, fold over and press the edges together (vegetables that are left over, then simply serve with the sour cream as a side dish, in this case without the egg).
5. or roll out 2/3 of the dough round and line a springform pan with it (with a high edge), prick several times with a fork. Pour in the cooled vegetables and pour the egg mixture over them.
6. Roll out the rest of the dough as a lid, connect a little with the edge, if possible (if not possible, not bad). Prick the lid a few times with a fork and brush with egg if necessary.
7. Bake at 180 ° - 200 ° C for approx. 45 minutes (depends on the oven), small pies only 30 minutes.
8. The pate still tastes very good the next day, either warmed up briefly in the microwave or cold.