|500 g||all-purpose flour|
|200 g||red cabbage (braised)|
|1||apple (large, e.g. Cox Orange, Gala)|
|1||bell pepper (red)|
|50 g||pine nuts (toasted)|
|150 ml||vegetable stock|
|2 tbsp||Worcester sauce|
|2 tbsp||barbecue sauce|
|½ tsp||cinnamon (ground)|
|vegetable oil for frying|
|flour for surface|
Zweigelt dry, Austria, 2013
This deeply red, shimmering wine with soft cherry and blueberry hints is well suited for braised and roasted dishes. The wine unfolds its ideal aroma at about 14°C/57°F.
For the dough, add butter, water, and milk to a saucepan. Season with nutmeg and a pinch of salt. Heat the mixture until the butter has melted.
In a standing mixer, or using a hand mixer with dough hooks, mix flour and warm milk mixture for approx. 6 - 10 min. until a smooth dough forms.
Preheat oven to 160°C/320°F. For the filling, quarter shallots and finely mince garlic. Cut apple, bell pepper, tomato, and carrot into small dice.
Now, sauté shallots, garlic, bell pepper and carrot in some vegetable oil until slightly tender. Then, add tomato, apple, red cabbage, and pine nuts and continue sauteing for approx. 3 – 5 min. Season with some cinnamon, salt, and pepper.
Add vegetable stock, Worcester sauce, and barbecue sauce to the pan. Let simmer for another 3 min.
In the meantime, dissolve cornstarch in a bit of water and stir into sautéed vegetables until the sauce has thickened. This filling needs to be rather thick.
Now, on a lightly floured surface roll out two thirds of the dough into a large round to form the bottom of the pie. Roll out the remaining third into another round to form the top of the pie. Both rounds should be approx. 0.5cm thick.
Fit larger round into a greased tart baking dish. A dish with a removable bottom works best. Remove the overhanging edges. Use a fork to lightly prick the bottom of the crust.
Cover the pie with the prepared top crust. Trim the excess leaving an overhang of approx. 1cm. Crimp overhang to seal the pie.