Broccoli pasty

35 oz (1 kg) of butter dough;
10 oz (300 g) of broccoli;
3 eggs;
3.5 oz (100 grams) of grated yellow-cheese;
9 oz (250 g) of yogurt;
1 teaspoon of salt;
ВЅ teaspoon of baking soda;
2 pinches of nutmeg/mace;
2 teaspoons of peeled sunflower seed;
2 tomatoes;

Professionals do wonders with butter dough. But let’s admit that we cook for fun and since difficulties induce stress, I’ll offer you a simple delicious broccoli pasty that takes not more than an hour.

First, put the dough into a small baking pan (20×30 cm) and bake it in the oven, switched on in advance. Don’t forget to smear the bottom of the pan with some oil or butter unless you want to do what I did with the first pizza I prepared.

Boil the broccoli in salty water for not more than 5 minutes until nearly cooked yet firm. Mashed broccoli simply won’t do for our pasty. Strain it.

Beat the whites of the three eggs to get snowy substance. Beat the yolks together with the yellow-cheese, the yogurt, ВЅ teaspoon of salt and the baking soda. Add tablespoon by tablespoon of the whites to his substance and then pour the broccoli in, torn into fine roses.

Finally, add the mace to get a wonderful picture of aromas. Your filling is ready – pour it on top of the pastry, sprinkle it with sunflower seed and cover the whole thing with thin tomato slices. Grate some more yellow-cheese on top and bake the pasty at 390 Fahrenheit (200°C) for about 25 minutes. There you are – you’ve just prepared a masterpiece. Bon appetite!

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