Lenten pies with nettles and baked tapioca

Name: Lenten pies with nettles and baked tapioca - Flavia C.
Ingredients: Dough: 600 ml warm water; 2 cubes of yeast; 1 teaspoon of Himalayan salt; 1 tablespoon of granulated sugar; 1 kg of freshly sifted white flour; about 50; 70 ml of olive oil. Filling: about 700 g of fresh nettles; 50 g of tapioca pearls; 1 tablespoon of dehydrated vegetables; salt and pepper to taste; 1 tablespoon of cornstarch diluted in 50 ml of water from the nettles. For brushing: 2 tablespoons of white flour; about 20 ml of cold water; 1/2 teaspoon of turmeric; white sesame seeds to sprinkle on top; fine salt to taste.

Sezon - Lenten pies with nettles and baked tapioca by Flavia C. - Recipia

Vegan pies with nettles and baked tapioca Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 8 servings Are you looking for a delicious, healthy, and budget-friendly recipe for fasting days? Vegan pies with nettles and tapioca are the perfect choice! These pies are not only tasty but also packed with nutrients, considering the benefits of nettles and tapioca. Moreover, they are very easy to prepare, even for those with little kitchen experience. Let's get started! A brief history Nettles, often considered an easily overlooked plant, have been used over time in various dishes, recognized for their nutritional properties. They are rich in vitamins, minerals, and antioxidants, making them an excellent ingredient in fasting recipes. Tapioca, on the other hand, is a versatile ingredient derived from cassava, which adds an interesting texture and a source of healthy carbohydrates. The combination of the two transforms these pies into a true delicacy. Ingredients For the dough: - 600 ml lukewarm water - 2 cubes of fresh yeast - 1 teaspoon of Himalayan salt - 1 tablespoon of granulated sugar - 1 kg of freshly sifted white flour - 50-70 ml of olive oil For the filling: - 700 g of fresh nettles - 50 g of tapioca pearls - 1 tablespoon of dehydrated vegetables - Salt and pepper to taste - 1 tablespoon of cornstarch diluted in 50 ml of nettle water For brushing: - 2 tablespoons of white flour - 20 ml of cold water - 1/2 teaspoon of turmeric - White sesame for sprinkling on top - Fine salt to taste Preparation instructions 1. Preparing the filling Start by washing the nettles in several waters, ensuring you remove any impurities. Then, place them in a pot with boiling water and salt. Let them boil for 2-3 minutes until softened. After boiling, drain the nettles but keep a cup of the water they boiled in. Use a blender to turn the nettles into a very fine puree. This is the base of your filling. In the hot water from the nettles, add the tapioca pearls, salt, and pepper to taste, along with a tablespoon of dehydrated vegetables. Boil everything until the pearls become transparent, about 10 minutes. Separately, dilute the cornstarch in 50 ml of the nettle water and add it to the mixture on the stove to thicken the filling, like a pudding. Once you achieve the desired consistency, let the mixture cool, then mix it with the nettle puree. 2. Preparing the dough In a large bowl, crumble the yeast between your fingers. Add the salt and a tablespoon of sugar, mixing until the yeast becomes liquid. Then, pour lukewarm water over the yeast and gradually add the flour. Finally, incorporate the olive oil. Knead the dough until it becomes elastic and homogeneous. Cover it with a clean towel and let it rise for 2 hours in a warm place. 3. Forming the pies Preheat the oven to 180 °C. After the dough has risen, roll it out on a floured surface until you get a sheet 1/2 cm thick. Use a glass or a cutter to cut circles from the dough. In the center of each circle, add a teaspoon of the nettle filling. Bring the edges together and press them well to seal the filling. Place the pies on a baking tray lined with parchment paper. 4. Preparing for baking In a small bowl, mix two tablespoons of flour with 1/2 teaspoon of turmeric and 20 ml of cold water. Use this mixture to brush the pies, giving them a beautiful color when baked. Sprinkle white sesame and a little salt on top. 5. Baking Bake the pies in the preheated oven for 25-30 minutes, or until they become golden and crispy. 6. Serving These pies can be served warm, straight from the oven, or allowed to cool. They are delicious as an appetizer or as a main dish. Practical tips - Nettles: Choose young nettles, which are more tender and have a milder taste. Use gloves when handling them to avoid stings. - Tapioca: Tapioca pearls can be replaced with rice or quinoa, but the texture will be different. - Vegan option: This recipe is already vegan, but you can add fresh herbs like dill or parsley to the filling for an extra flavor boost. Calories and nutritional benefits Each serving of pies contains approximately 250-300 calories, depending on the ingredients used. Nettles are rich in vitamin K, vitamin C, iron, and calcium, while tapioca is an excellent source of carbohydrates with a low glycemic index. Frequently asked questions - Can the pies be frozen? Yes, you can freeze the pies before baking them. Thaw them and then bake them directly from the freezer, adding a few extra minutes to the baking time. - Can I use other types of vegetables? Certainly! Potatoes, spinach, or cabbage are excellent options for the filling. Serving recommendations These pies pair perfectly with soy yogurt or a fresh salad. You can also try a tomato sauce or a spicy sauce for an extra flavor boost. I hope this recipe inspires you to prepare these vegan pies with nettles and tapioca. Enjoy your meal!

Lenten pies with nettles and baked tapioca

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