Vegetable Casserole Recipe

Take advantage of this tip to use leftover chicken. How about a delicious vegetable casserole?

Dough Ingredients

• 3 cups (tea) of wheat flour
• 2 and ½ tablespoons of margarine
• 1 clara
• 1 echo
• Salt to taste

Filling Ingredients

• 1 box of cream (200 grams)
• Shredded cooked chicken (optional)
• 1 and ½ cups of cauliflower, cut into small pieces
• 1 clove of garlic, squeezed
• 1 bunch of spinach
• 1 medium chayote cut into small pieces
• 1 carrot cut into small pieces
• 1 tablespoon of olive oil
• Salt to taste

Preparation Mode

1. Preheat the oven to medium temperature.
2. Cook the cauliflower, chayote and carrot in salted water until softened. Drain and reserve.
3. In a pan, sauté the spinach and garlic in olive oil.
4. Add the vegetables, cream, salt, chicken and mix until heated through. Let it cool and set aside.
5. In a bowl, mix the flour, egg white, margarine, salt and knead until it no longer sticks to your hands.
6. If necessary, add water, by spoonfuls, until you obtain a homogeneous dough.
7. Roll out the dough using a rolling pin.
8. With half the dough, line a 22 cm diameter pan (no need to grease the pan).
9. Spread the filling and cover with the other part of the dough.
10. Brush with egg yolk and bake for 35 minutes or until lightly golden.
11. Serve then.

Mom Tips

You can replace the traditional cream with the light version.

If you prefer, you can make traditional-sized pies.

Approximate yield of 6 servings.