Recipe for Vegetable and Chorizo Pie

• 220 g spelt flour or other
• 30 g butter in small pieces + 1 drizzle of olive oil
• 1/2 spoon of Rosemary or/and oregano or other aromatic herbs (optional) 
• A pinch of salt
• 1 egg beaten in 3 spoons of water

In a bowl, mix the different ingredients in the order listed until it is homogeneous.

Make a ball and keep in the fridge for at least 1 hour.

Flour your work surface and roll out your dough thinly before placing it in your dish and preheat it for 10 mins on 180°. 

• 1 nice zucchini
• 3 button mushrooms
• 2 yellow onions
• 10 thin slices of strong chorizo
• Parsley (to be added after cooking) 

Wash, peel and cut your vegetables into thin strips. Cut your chorizo slices in half. Arrange them in a staggered pattern on your pie crust. Salt and pepper. 

Bake your pie for 45 minutes at 180° and finish in grill mode for 5 minutes at 200°. 

Serve with a green salad.

To prevent your vegetables from soaking your pastry, you can put a thin layer of breadcrumbs on your pie crust before putting your vegetables in.