Dock and mozzarella pie
Ingredients:
300-350 g flour
1 teaspoon vinegar
1 teaspoon salt
60 ml of melted butter
½ glass of water
1 bunch of sorrel or dock (in Latin: Rumex acetosa or Rumex patientia)
1 bunch of spinach
2 potatoes, grated
2 spring onions
2 tablespoons fresh mint and dill
Salt and white pepper
Butter and olive oil
10 quail eggs, boiled
10 mini mozzarellas
Preparation:
Wash and cut into thin slices spinach and sorrel, chop the onions. Heat a little olive oil in a pan and briefly sauté the greens along with the grated potatoes. Stew about 10 minutes, stirring occasionally. When the vegetables lose their volume and potatoes are half cooked, season with salt, pepper, mint and dill. Flavor with a knob of butter. Remove from heat a 1 min later and let cool aside.
Knead a soft dough from the flour, salt, oil, vinegar and a dash of warm water. Let rise in a warm place. When the dough has doubled in volume, separate it into 2 balls, one of which is 2 times greater than the other. Roll out the larger one into a thin sheet of about 28 cm in diameter. Line a 24 cm buttered quiche dish, easing the pastry into the base. Let the edges sit above the dish. Pour the filling into the pastry case and smooth the surface. Pressing with the back of a teaspoon, make 20 chessboard-like hollows in the greens. Fill each one either with a mini mozzarella, or a quail egg. Sprinkle with fresh or dried dill, pepper and salt.
Then, roll out the smaller pastry ball into a 24 cm round sheet. Place it on the pie and fold over the edges of under-pastry. Twist them slightly to make a decorative hem. Coat the top of the pie with olive oil or melted butter. Prick the crust with a wooden skewer to let the steam out.
Bake the dock pie at 180°C until golden (about 40-50 minutes). Before serving, let it rest 10 minutes out of the oven or cool completely.
