Pie with spoon salad

Duration: 45 Min

Difficulty: Medium

Ingredients

How many people?

Dough

500g

spelt flour

1.5

tsp salt

pack dry yeast

250ml

warm water

2 tbsp

soy yoghurt

1 tbsp

olive oil

Filling

400g

planted.kebab

1 tbsp

olive oil

diced onion

pressed garlic clove

diced red peppers

diced tomatoes

4 tbsp

tomato purée

bunch chopped parsley

tsp salt

pepper & paprika for seasoning

whole spring onion for decoration

Spoon salad

diced tomatoes

diced cucumber

4 tbsp

pomegranate seeds

3 tbsp

chopped walnut kernels

1 tbsp

lemon juice

2 tbsp

olive oil

1 bunch fresh mint

salt & pepper

a little paprika powder

For the salad, place the tomatoes, cucumber, pomegranate seeds and walnut kernels in a bowl. Add lemon juice, olive oil, chopped mint and spices, mix well and season to taste.
For the dough, put the spelt flour, salt and yeast in a bowl and mix. Mix the water with the yoghurt and olive oil and add to the flour mixture. Knead for at least 10 minutes to form a soft dough. Cover and let rise at room temperature for about 2 hours until doubled.
For the filling, heat olive oil in a frying pan and sauté onion and garlic vigorously. Add the planted.kebab and stir. Now add the chillies, tomatoes and tomato purée. Steam for about 4 minutes, stirring occasionally. Season to taste with the parsley and spices.
Divide the risen dough into 4 equal pieces. Dust a clean work surface with flour. Roll out each piece into a thin oval. Place the dough pieces on the baking tray lined with baking paper before filling. Then spread the filling in the middle, fold the edges of the dough inwards and press down. At the top and bottom, at the tip, lightly twirl the dough.
Bake at 220 degrees for approx. 20 minutes in the middle of the oven until the edges are golden brown. Remove and garnish with a few rings of spring onion. Serve with the salad.