Potato pie

 

Humita
  • 250 GRAM FLOUR
  • 1 TSP YEAST
  • 1/2 TSP SALT
  • 6 POTATOES, peeled and grated
  • BUNCH OF GREEN ONIONS, chopped
  • 1 CUP CRÈME FRAÎCHE
  • 1 TSP CARAWAY SEED
  • 2 EGG WHITES, whipped
    •
 
  • 200 GRAM CORN, fresh or from a can
  • 200 GRAM CHEESE, cubed
  • 4 EGGS
  • 1 ONION, chopped
  • BUNCH OF GREEN ONIONS, chopped
  • 1 CUP MILK
  • 1 TBSP CORN STARCH
  • 1 TSP ANISEED
  • 2 TBSP BREADCRUMBS
  • 100 GRAM PARMESAN CHEESE, grated
    •

Put the flour yeast and salt together with half a cup of water and knead for 10 minutes. Allow the dough to rise for half an hour and roll it out to a rectangle the size of your baking tray. Grease the baking tray and cover it with dough. Mix the potatoes with the remaining ingredients and add salt and pepper to taste. Distribute this on top of the dough and bake half an hour at 180 degrees Celsius.

Stir fry the onion and green onion a few minutes. Add the cubes of cheese and the corn. Dissolve the corn starch in a few tablespoons of milk. Add the milk and the corn starch mixture to the corn and bring to the boil, stir well. Switch off the heat and add half of the parmesan cheese, the aniseed, pepper and salt to taste and the eggs. Put this mixture in an oven dish and sprinkle with the breadcrumbs and the remaining cheese. Bake half an hour at 170 degrees Celsius.


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