Gluten free savoury pie with savoy cabbage, potatoes and speck
Cakes and cookies
INGREDIENTS FOR A PIE TO 24 CM
For the dough:
200 g soy flour
25 g extra virgin olive oil
70 g water
For the filling:
½ savoy cabbage
100 g speck
3 tablespoons of grated Parmesan cheese
3 tablespoons of extra virgin olive oil
Knead the “crazy dough” for the base: in a bowl, add all the ingredients and form a loaf. Let it rest for 15 minutes and in the meanwhile prepare the filling. Clean the savoy cabbage and cut it into strips, peel the potatoes and cut them in little cubes. In a pan with a thick base, fry the onion, add the savoy cabbage and the potatoes. Stir-fry for a couple of minutes, add salt and pepper. Lower the flame and cook with a lid for 15 minutes.
Spread the dough with a rolling pin as thin as possible and put it in the cake pan. Make some holes with a fork, and fill the cake with the savoy cabbage and the potatoes. Add speck, grated Parmesan cheese and bake at 180° for 35 minutes until the edges golden brown.