Nutritious Pies With Stuffing And Paprika Dip

Peel the potatoes and boil in lightly salted water. Let cool. Squeeze the potatoes in a potato press and mix with the room temperature margarine, flour, salt and baking powder to a smooth dough. Put on a floured baking sheet. Roll out into a dough about 2 mm thick. Cut into squares or punch out rounds about 12 cm in diameter. Put about 1 tablespoon of filling in the middle of the punched piece of dough and moisten the edge of the dough with a little water on your finger. Fold the dough over the filling and press together using a fork. Place on plates with parchment paper and brush with a little oat milk. Bake in the middle of the oven at 200 degrees for 20 minutes.

Filling: Finely chop the red onion and fry gently in a splash of water. Add oil and finely chopped garlic and fry for a few minutes before adding basil, chili, tomato puree, soy and minced meat. Fry on medium heat for about five minutes until the minced meat has taken on a little color. Add finely grated carrot and season with salt and pepper. When you are happy with the taste, remove the pan from the plate and mix in the sun-dried tomatoes that you sliced ​​up and coarsely chopped baby spinach. Allow the filling to cool slightly before filling the dough balls with the filling.

Paprika dip: Set the oven to 250 degrees. Rinse the peppers, cut off the top and divide the peppers in half, core. Place the pepper halves with the skin side up on a plate. Place in the oven for about 15 minutes until the skin has started to burn. Put the peppers in a bowl and cover with a plate. Allow to cool and then peel off the burnt skin. Place the peppers in a blender together with the walnuts, olive oil, garlic clove, lemon juice and spices. Season with salt and pepper.

4 servings (about 15 pies)
Time: 60 minutes

Ingredients

Dough:

  • 75 g room temperature margarine
  • 200 g boiled potatoes (about 3 medium-sized of floury variety)
  • 3 dl gluten-free flour (+ more for baking)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 0.5-1 dl oat milk for brushing

Filling:

  • 1 point Peas of Heaven mince
  • 1 large red onion
  • 2 cloves of garlic
  • 1 carrot
  • 2 teaspoons dark soy
  • 2 tablespoons tomato puree
  • 10 sun-dried tomatoes
  • 2 handfuls of fresh baby spinach (60 g)
  • 2 cream chili flakes (or to your liking)
  • ½ tablespoons dried basil
  • Salt and pepper

Paprika dip:

  • 2 lace peppers
  • 1 dl roasted almonds
  • 2 tablespoons olive oil1 clove of garlic
  • 1/2 teaspoon lemon juice
  • 1 cream cayenne pepper
  • Season: spring onion, basil or parsley