The Pasta Pie is a recipe integrated with nutritional elements through its many ingredients… try it now and enjoy its delicious taste.
250g Goody Penne Lisce
8 Tbsps Olive Oil
1 Garlic Clove, mashed
6 Medium-sized Tomatoes, chopped
1 Tbsp Tomato Paste
1 Tbsp Balsamic Vinegar
1 tsp Salt
Dash of Black Pepper
12 Large Basil Leaves
2 Medium Zucchinis, chopped into ½ cm pieces
1 Medium Eggplant, chopped into ½ cm pieces
5 Tbsps Parmesan Cheese, grated
1 1/3 cup of White Flour
1 tsp Salt
150g Butter, cold and cut into small pieces
2 Egg Yolks
2 Tbsps Cold Water
For Greasing the Pie’s Top:
1 Egg Yolk
1 Tbsp Liquid Milk
Dash of Salt
1 tsp Parmesan Cheese, for garnishing
To Prepare the Filling:
1.Boil the pasta according to the instructions on the package, then drain it and wash it with cold water. Set it aside.
2.Meanwhile, in a big pot over the heat, heat 2 spoons of olive oil, then add the garlic, chopped tomatoes, tomato paste, vinegar, salt and black pepper; leave the mixture over medium-high heat for about 10 minutes, or until the mixture becomes incorporated. Afterwards, add the basil and season according to taste. Let the mixture cool completely before mixing it with the boiled pasta.
3.In another pan over medium heat, heat 2 spoons of olive oil and stir-fry the zucchinis for 1-2 minutes on each side until they turn golden (stir-fry in small amounts, so that the zucchini pieces will not be on top of each other). Season with salt and black pepper and set it aside until it is cooled. Repeat the same previous step with the eggplant, but you will need a larger amount of olive oil and a longer time to cook it until it turns golden and becomes tender.
To Prepare the Dough:
1.In a deep bowl, mix the flour with the salt, then add the butter and mix it the flour using your hands.
2.Using a hand mixer, add the eggs and water; continue to stir until you obtain a semi-incorporated dough, then divide it into two equal discs. Wrap them with wrapping plastic papers and place them in the freezer for 10 minutes.
To Prepare the Pie:
1.Heat the oven at 200oC (upper and lower racks).
2.Take the dough the freezer and roll out the dough between the plastic papers. Roll out the dough used as the base at a size of 32-cm diameter, and roll out the dough used to wrap the pie at smaller size.
3.Place the dough used as the base in an 8-inch sheet, and then add the 1/3 of the pasta mixture amount with the tomato sauce on the dough. Add 1/3 of the parmesan cheese amount and top it with the eggplant pieces (place the pieces over each other a bit). Repeat the process and this time add the zucchini instead of the eggplant.
4.Add the remaining pasta, cheese and vegetables mixture (if any remains), then cover it with the smaller dough, and press gently on the dough’s edges to form a pie.
5.To grease the pie’s top in a small bowl, whisk together the egg yolk, liquid milk, and salt, and grease the pie’s top using a brush, and then sprinkle 1 teaspoon of cheese.
6.Bake the pie for 15 minutes, then reduce the heat to 175oC and bake for 50 minutes until the pie is cooked and turns golden. Take it out and leave it to cool for 15 minutes before cutting and serving it.