Servings:
6
Prep time:
40
Cooking time:
70
INGREDIENTS
- - 350 g of bread dough ready
- - 2 potatoes
- - 150 grams of broccoli
- - 2 leeks, cooked
- - 100 g of black olives
- - 1 egg
- - 50 g of cheese
- - 1 teaspoon of chopped parsley
- - 2 tablespoons sesame seeds
- - butter
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Wash the potatoes and place them in a pot with plenty of cold water. Cover them and cook on medium heat for about 30 minutes by boiling, then drain and allow to cool.
- Cook the broccoli in boiling salted water for about 8 minutes. Drain and let cool.
- Peel the potatoes, cut into cubes and place in a bowl. Cut the broccoli into small pieces and add them to the potatoes.
- Clean the leeks, wash them and cut them into thin slices. Put them in a saucepan with three tablespoons of olive oil and a pinch of salt, cover and cook for 5 minutes, stirring often.
- Add them to the potatoes and broccoli, add cheese, chopped olives and parsley. Add salt and pepper, mixing well.
- Lightly butter a baking sheet of 20x30 centimeters.
- Divide the bread dough into two parts of a larger size than the other. With the help of a rolling pin roll the two parts, to obtain a layer of about 2-3 millimeters. Divide it into two parts. You will use the larger one to line the bottom of the pan and the walls.
- Only when they are cold, spread the vegetables in the lined mold to form a uniform and compact layer.
- Cover the cake with the remaining dough and close by pressing with the fingers the two layers of dough. Brush the surface with the beaten egg, drill out the dough with a fork and arrange the sesame seeds over it.
- Bake in a preheated oven at 180 ° C for about 35-40 minutes. When cooked, place the cake on a serving dish. Serve warm or cold.
