Empadão de Legumes

Empadão de Legumes is a delightful Brazilian vegetable pie filled with a variety of colorful vegetables, creating a savory dish perfect for brunch. Its flaky crust and hearty filling make it a satisfying and wholesome meal.

Ingredients

• All-purpose flour - 200 grams
• Butter - 100 grams
• Cold water - 50 ml
• Zucchini - 100 grams, diced
• Carrot - 100 grams, grated
• Red bell pepper - 50 grams, diced
• Onion - 50 grams, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Egg - 1, beaten
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Dried oregano - 1/2 teaspoon
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
3. Add cold water gradually and mix until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
4. In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
5. Add zucchini, carrot, and red bell pepper. Cook for 5-7 minutes until softened. Season with salt, black pepper, and oregano.
6. Remove the skillet from heat and let the vegetable mixture cool slightly.
7. Roll out the chilled dough on a floured surface to fit a 20 cm pie dish. Place the dough into the pie dish, pressing it into the edges.
8. Fill the crust with the vegetable mixture and sprinkle with Parmesan cheese if using.
9. Cover the filling with another layer of rolled-out dough. Seal the edges and make a few slits on top for steam to escape.
10. Brush the top with the beaten egg for a golden finish.
11. Bake in the preheated oven for 25-30 minutes or until golden brown.
12. Allow to cool for 5 minutes before slicing and serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 40 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• Good source of fiber, which aids in digestion.

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