Multigrain Pie with Broccoli and Meats
Ingredients
Part Preparo
Part Montagem
Part Recheio
Process
01. Place a drizzle of olive oil in a hot skillet, quickly sauté the cooked chopped broccoli.
02. Season with salt, garlic, and black pepper to taste. Set aside.
03. Chop the sliced bacon.
04. Fry the chopped bacon until golden.
05. Place on a paper towel to remove excess fat. Set aside.
PREPARATION
01. Place the Trigale Multigrano Light and the cold water (400 ml) in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (200 ml) and mix on high speed (speed 2) for approximately 3 minutes or until achieving the veil point.
03. Divide the dough into 3 parts of 300g and 3 parts of 240g. Round them.
04. Cover with plastic wrap. Rest for 10 minutes.
ASSEMBLY
01. With the help of a rolling pin, roll out the 300g dough portions and line the pre-greased pizza pans (30 cm in diameter).
02. Using a spatula, spread 150g of ready-made béchamel sauce on each dough.
03. Add the diced ham, diced queijo prato, reserved broccoli, and bacon, and spread the catupiry cream cheese.
04. With the help of a rolling pin, roll out the 240g dough portions and cover each pie. (Optional: leave edges on the surface).
05. Prick the entire surface of the pies with a fork and brush with beaten eggs to taste.
06. Decorate with sliced tomatoes, green olives, and oregano to taste.
07. Ferment in a fermentation chamber (32°C) for approximately 20 minutes or until ready.
08. Bake at 210°C for approximately 30 minutes in a stone oven.
TIP
Another baking option:
* Turbo Oven: 170°C for approximately 25 minutes.
Yield
3 Units of 1080 g
Equipment
Oven , Stove , Rolling Pin , Spatula , Scale , Fork , Knife , Brush , Container , Pizza Pan , Skillet , Paper Towel , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 99 | % VD (*) |
| Carboidratos (g) | 9.0 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.1 | % VD (*) |
| Gorduras totais (g) | 5.1 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 179 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Multigrain Pie with Broccoli and Meats
Ingredients
Part Montagem
Part Recheio
How to make it
FILLING
01. Place a drizzle of olive oil in a hot skillet, quickly sauté the cooked chopped broccoli.
02. Season with salt, garlic, and black pepper to taste. Set aside.
03. Chop the sliced bacon.
04. Fry the chopped bacon until golden.
05. Place on a paper towel to remove excess fat. Set aside.
PREPARATION
01. Place the Trigale Multigrano Light and the cold water (400 ml) in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (200 ml) and mix on high speed (speed 2) for approximately 3 minutes or until achieving the veil point.
03. Divide the dough into 3 parts of 300g and 3 parts of 240g. Round them.
04. Cover with plastic wrap. Rest for 10 minutes.
ASSEMBLY
01. With the help of a rolling pin, roll out the 300g dough portions and line the pre-greased pizza pans (30 cm in diameter).
02. Using a spatula, spread 150g of ready-made béchamel sauce on each dough.
03. Add the diced ham, diced queijo prato, reserved broccoli, and bacon, and spread the catupiry cream cheese.
04. With the help of a rolling pin, roll out the 240g dough portions and cover each pie. (Optional: leave edges on the surface).
05. Prick the entire surface of the pies with a fork and brush with beaten eggs to taste.
06. Decorate with sliced tomatoes, green olives, and oregano to taste.
07. Ferment in a fermentation chamber (32°C) for approximately 20 minutes or until ready.
08. Bake at 210°C for approximately 30 minutes in a stone oven.
TIP
Another baking option:
* Turbo Oven: 170°C for approximately 25 minutes.
Tips
Yield
3 Units of 1080 g
Equipment
Oven , Stove , Rolling Pin , Spatula , Scale , Fork , Knife , Brush , Container , Pizza Pan , Skillet , Paper Towel , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 99 | % VD (*) |
| Carboidratos (g) | 9.0 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.1 | % VD (*) |
| Gorduras totais (g) | 5.1 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 179 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.