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| 20 minutes at 220C - more pics below |
Bread dough (717 calories):
200g strong white bread flour (676 cals)
1 stock cube (crumbled) (14 cals)
1 teaspoon curry powder (5 cals) (optional)
10g fresh yeast or 5g dried yeast (22 cals)
125g lukewarm water
Method:
2. Have a little water to hand to add if necessary, remember, it is better for your dough to be wetter (slack) rather than drier (tight). Begin to mix by stirring the ingredients together with a knife, cutting through the dough as it forms. When it gets too stiff for the knife, use your hand to squeeze the mixture together. As it forms into a solid mass, keep turning it over and pressing it down to pick up the flour at the bottom of the bowl – but make sure it stays soft. Don’t be afraid to add more water to keep it soft! When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.
3. Knead by flattening the dough out, folding it over and flattening it again. If the dough is too sticky, instead of putting extra flour on your worktop, place some in the bowl, put the dough back in and turn it round to coat it all over. That way you keep the flour under control and you won’t be tempted to add too much. Knead until the dough becomes smooth – and then stop before you get fed up!
4. Leave to prove for about an hour on your worktop, covered with a dry tea towel. Or place in an oiled plastic bag – all day if necessary - until you are ready for step 5. Or go straight to step 5.
5. When you are ready to proceed, don't knock the dough back, just divide into 2/3rds and 1/3rd. Roll out the larger piece of dough about 4cm larger than your pie dish and place it over the dish, carefully pushing into the sides all round. Roll out the smaller piece to the size of the dish, and place on a floured piece of baking parchment. 6. Cover both with a tea towel and leave to prove on your worktop until the dough is risen and puffy, then fill the pie dish with the ratatouille filling (using a slotted spoon - you don't want too much liquid). Using the baking parchment, upturn the other piece of dough over the pie dish and filling and trim the edges.
7. Leave a few minutes for the dough to recover, then bake at 220C for about 20 minutes, turning the pie if necessary to ensure an even bake.
Filling (430 calories):
250g celery - 20 cals
100g onion – 31 cals
115g cabbage – 15 cals
64g carrot -19 cals
100g cauliflower – 31 cals
200 mushrooms – 15 cals
2 garlic cloves, peeled and crushed - 10 cals
50g sun dried tomatoes - 90 cals
800g tinned tomatoes - 152 cals
10g bouillon powder – 24 cals
1 dessertspoon mushroom sauce - 15 cals
1 teaspoon curry powder - 8 cals
1 teaspoon mixed herbs
Freshly ground black pepper to taste
Simmer the chopped vegetables in a little water until soft, then add the tinned, chopped tomatoes and flavourings. Reduce the liquid by simmering for 30 minutes. Adjust the flavourings, then using a slotted spoon, place the filling in the pie.
This pie will give 4 generous servings - each containing less than 287 calories!
I'm always blown away by just how encasing some good ingredients in bread dough massively enhances the flavour of those ingredients - whether it is a simple mushroom en croute, or a lovely vegetable pie such as this!
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| The dough is already rising |
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| Now with the filling |
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| Trimming almost complete. For reasons I don't fully understand, there is no need to cut slits in the top of a pie made with a bread dough |
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| The trimmings were used to make a couple of spicy grissini (with a kink so they can be turned over if need be) |
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| The bottom was lined with a piece of baking parchment |
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