Mung Bean Pie
6 servings
80 minutes
A wonderful pie that we have made many times in the editorial office. Mung beans are boiled in broth with sautéed onions and carrots, then combined with grated Emmental cheese and baked in puff pastry. A hearty protein dish, the main thing is not to overdry it in the oven.
1
In vegetable oil, sauté finely chopped carrots and onions in a deep skillet. Once the vegetables soften, add garlic and fry until the characteristic garlic aroma appears.
- Carrot: 1 piece
- Red onion: 1 piece
- Garlic: 2 cloves
- Olive oil: 50 ml
2
Add mung beans, mix, and pour in water. About a liter will be enough. Cook on medium heat for forty minutes. Most likely, all the water will evaporate; if not, drain the excess water and mix the cooked beans with grated cheese. Cool down.
- Mung peas: 250 g
- Emmental cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
Roll out the puff pastry, dusting the rolling pin with flour, into a large thin rectangle slightly larger than a standard baking tray. Place peas on the dough and fold the edges.
- Puff pastry: 200 g
- Wheat flour: pinch
4
Brush the dough with beaten egg and place the pie in the oven (180 degrees) for twenty minutes. Serve cold.
- Chicken egg: 1 piece