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Summer vegetable pie | Hotel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

Frozen pie sheet : Three
egg : 1 piece
eggplant : 1/2
zucchini : 1/2
onion : 1/2 piece
Paprika (red / yellow) : 1/4 each
garlic : 1 piece
Camembert cheese : 6p
salt : Appropriate amount
Italian parsley : Appropriate amount
pepper : Appropriate amount
Olive oil : 1 tablespoon

Time required

80minutes

Procedure

1) Prepare the material 00:47
Cut the vegetables into cubes. Slice the garlic thinly. Melt the eggs.
2) Fry the ingredients 01:49
Heat olive oil in a frying pan and fry onions, zucchini, eggplants, paprika, and garlic in order of hardness. Season with salt and pepper. Add the Italian parsley.
3) Make a pie 03:59
Cut one pie sheet into thin pieces for the edges. Apply the beaten egg to the entire surface of the other two pieces and place them on the edge of the pie sheet. Apply eggs to the edges as well.
4) Put the ingredients on 06:04
Place the stir-fried vegetables and Camembert cheese on a pie sheet and let it rest in the refrigerator for about 30 minutes.
5) bake in an oven 08:36
Bake in an oven at 180 ° C for 20 minutes, then bake for another 10 minutes.

Point

・ A recipe for 4 to 6 servings of summer vegetable pie by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Vegetables are baked in the oven, so fry them lightly. At this time, you may put rosemary or thyme instead of Italian parsley.