Summary

Ingredients

For the dough:

• 330 g spelled flour
• 150 g mararine
• 80 ml water, lukewarm

For the filling:

• 2 tablespoon sunflower oil
• 0.5 ½ head white cabbage
• 2 carrot (s)
• 250 g smoked tofu
• Seasoned Salt
• pepper
• 3 tablespoon soy sauce
• 2 pinches cumin
• 2 pinches galangal
• 0.5 teaspoon ½ sugar

For the cast:

• 2 egg (s)
• 4 tablespoon soy milk (soy drink)

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Instructions

1. Dough:
2. Knead all ingredients into a smooth, supple dough. Let rest for 30 minutes.
3. Filling:
4. Chop the cabbage and sweat in sunflower oil. Deglaze with a little water and steam until it becomes softer. Peel the carrots and cut into thin slices. Add to the herb. Cut the tofu into small pieces and mix with the cabbage towards the end of the cooking time. Season to taste with the spices.
5. Put 1/3 of the dough aside. Roll out the remaining dough on baking paper to a thickness of approx. 0.8 cm and press it into a springform pan (diameter 24-28 cm).
6. Pre-bake the dough in the mold for 10 minutes at 200 ° C top and bottom heat.
7. Molding:
8. Beat the eggs, thin them with milk and beat them off vigorously.
9. Roll out the rest of the dough as large as the shape and cut into sections with the knife so that a grid is created when you pull it apart a little.
10. Put the filling on the dough, pour the egg mixture over it and cover with the dough lattice.
11. Bake at 200 ° C for 20 minutes, then switch back to 175 ° C and bake for another 15 minutes.