Instructions
Preparing the fill:- Chop the beet thinly and cook it on water.
- Chop the onion and fry it.
- When the beet is ready, dry it on a strainer.
- Mix on a bowl the beet, the fried onion and the other fill's ingredients.
- Save on a covered place.
Dough:- Sift the flour, the baking powder and the salt.
- Mix the sifted flour with the egg, the butter and the sunflower oil, until it looks like coarse sand.
- Add water until get a firm dough.
- Divide the dough on two portion, on a 2:1 proportion (2 for the mold and 1 for the top cap). Flat the dough.
- Put the bigger portion if dough on a oiled mold and pour the fill inside. Close the pie with the cap portion.
- Drill the cap several times with the tip of a knife and paint it with milk.
- Put on the oven warmed at 180° C (356º F), about 20~30 minutes.
Serve with red wine. It's ideal for a cold lunch or appetizer, such as a main. You can replace beet with green beans, spinach or a mix of vegetables.