Pie with carrot filling.
800 grams (1,8 lb) wheat flour,
300 ml (1/2 pint) lukewarm water,
20 - 30 grams (1 oz) fresh yeast.
2 tbsp sugar.
1 tbsp margarine, melted.
1 tbsp Soya oil
pinch salt, or to taste.
For carrot filling:
500 g (1,1 lb) carrot, finely grated.
2 - 3 tbsp oil.
2 - 3 eggs, hard boiled and chopped.
salt, sugar to taste.
1 egg, beaten.
Dissolve sugar and yeast in 1 cup of lukewarm water and leave to rise in warm place for 15 - 20 minutes.
Combine all ingredients for dough. Knead the dough by hand or machine. If by hand, turn it out on a floured board and work it until it is smooth and elastic, approximately 10 minutes. If using a dough hook on an electric mixer, knead the dough at the slowest speed for about
1,5 - 2 minutes. Add more flour if need.
Shape the dough into a ball and put it in the oiled bowl. Cover the dough with a kitchen towel and leave it to rise for 1,5 - 2 hours.
Press the air out of the dough, and divide it into a large portion and small portion. Roll out the larger portion on a floured surface to make a rectangle, put it on greased baking sheet. Cover it with the filling, spreading over the crust. Place the dough lid on top of filling. Press the edges of the pie together, using water to seal the edges together. Brush the lid with the whipped egg, cover the pie with the tea towel and leave it to rise for another 30 minutes.
Bake pie in temperature 180 C / 356 F oven until golden brown.
To make carrot filling:
Fry carrot in the skillet with oil, stirring, until golden. Mix the carrot with chopped boiled eggs. Flavour with sugar and salt.