The very first pies were made around 9500 BC, and the early pies were round and prepared with oats, wheat, rye, or barley. It is believed that pie pastry was originated by the Greeks. Pies remained as a core food staple of traveling and working peoples in Northern Europe, and a large number of regional varieties were prepared with locally farmed cereal crop and available meats and vegetables. This creamy and light vegetable pie is made with mushrooms, onion, leek, and cherry tomatoes, but you can stay true to the tradition and use other available ingredients. The cream cheese adds its own unique flavor to the mix.
1.5 dl/ 2/3 cup all-purpose flour
1 dl/ 0.4 cup rolled oats
75 gr/ 2 2/3 oz unsalted butter
1 tsp baking powder
0,8 dl/ 1/3 cup water
(olive) oil for frying
1 onion, sliced
1 leek, sliced
400 gr/ 14 oz mushrooms, sliced
salt and freshly ground black pepper to taste
200 gr cream cheese, eg. herbs or grilled pepper
240 gr/ 8.5 oz cherry tomatoes, halved
Mix the all-purpose flour and the rolled oats in a bowl. Add the unsalted butter and continue mixing with your hands. Add the baking powder and water. Mix thoroughly until smooth. Grease a baking dish and spread the dough evenly. While you prepare the filling, let the pie dough cool in the fridge.
Slice all the vegetables. Saute the onion, leek and the mushrooms in a pan for a few minutes until the onion is golden and the mushrooms have released their juices. Remove from the heat, season with salt and pepper and add the cream cheese and the eggs. Pour the filling on the pie dough and add the halved cherry tomato slices on top. Bake in the oven, preheated to 200C/390F, for 30 minutes.