For the crust
2 cups all-purpose flour (240 g)
1 pinch of salt
2 tablespoons active dry yeast
3/4 cup cold unsalted butter, cut into small pieces (150 g)
1/4 cup cold water (60 ml)
For the filling
1/4 cup olive oil (60 ml)
2 cloves garlic, minced
1 medium onion, finely chopped (100 g)
4 medium tomatoes, diced (480 g)
1/4 cup chopped fresh parsley (20 g)
1 can of coconut cream, drained and cut into 1 cm thick slices (500 g),
1/3 cup all-purpose flour (40 g)
1/2 teaspoon salt
1/4 cup milk (60 ml)
3 tablespoons cornstarch (for dusting
1 egg, lightly beaten (for brushing
For the crust
2 cups all-purpose flour (240 g)
1 pinch of salt
2 tablespoons active dry yeast
3/4 cup cold unsalted butter, cut into small pieces (150 g)
1/4 cup cold water (60 ml)
For the filling
1/4 cup olive oil (60 ml)
2 cloves garlic, minced
1 medium onion, finely chopped (100 g)
4 medium tomatoes, diced (480 g)
1/4 cup chopped fresh parsley (20 g)
1 can of coconut cream, drained and cut into 1 cm thick slices (500 g),
1/3 cup all-purpose flour (40 g)
1/2 teaspoon salt
1/4 cup milk (60 ml)
3 tablespoons cornstarch (for dusting
1 egg, lightly beaten (for brushing
Makes the crust: In a large bowl, combine all ingredients except water
Mix with your fingers until you have a dough
Add the water and knead slightly with your hands
Shape into a ball with the dough
Wrap in plastic wrap and refrigerate
Make the filling: In a medium saucepan, combine olive oil, garlic, onion, tomato, and parsley
Cover and simmer over medium heat, stirring occasionally, until the tomato is soft (about 10 minutes)
Add the coconut cream
Dissolve the flour and salt in milk and mix well
Add to the saucepan and cook, stirring occasionally, until it thickens slightly (about 2 minutes)
Let cool
Preheat oven to 180°C (medium) With a rolling pin, roll out the dough over the bottom of a 20 cm diameter round cake pan
With a knife, trim the edge of the dough and place the pan on the counter
Form small rolls with the remaining dough
Press them, one at a time, into the side of the pan to cover it
Trim the edge
Dust with cornstarch
Filling with coconut cream
Roll out the remaining dough and cover the filling
Press the edge to close the pie well
Brush with beaten egg
Bake in preheated oven until golden brown (about 40 minutes)
Remove from pan and serve.
