Mixture: 100g of butter, softened
1 egg
10 soup spoons of wheat flour
1/2 soup spoon of active dry yeast
Salt to taste
Filling: 1/2 kg of pine nuts, 1/2 cup of olive oil, 3 large tomatoes, peeled and chopped, 1 onion, chopped, 1/4 cup of chopped parsley, Salt and pepper to taste
Mixture: 100g of butter, softened
1 egg
10 soup spoons of wheat flour
1/2 soup spoon of active dry yeast
Salt to taste
Filling: 1/2 kg of pine nuts, 1/2 cup of olive oil, 3 large tomatoes, peeled and chopped, 1 onion, chopped, 1/4 cup of chopped parsley, Salt and pepper to taste
Beat the butter until creamy
Add the egg and mix well
Gradually add wheat flour, mixing until just combined
Finally, add the yeast and salt, mixing well
Mix again until smooth
The dough should be soft and easy to work with
Grease a baking dish, line the bottom and sides with the dough, and prick with a fork
Bake in a preheated oven
After it's done, fill with pine nut mixture (see recipe below), sprinkle with grated cheese and garnish with olives
Bake until the cheese is melted
Sauté the tomatoes and onions in olive oil
Add parsley, salt, pepper, and cooked pine nuts, chopped in a meat grinder (coarse plate)
Add 1 cup of water, and simmer over low heat until the flavors are absorbed
Taste for salt
When it starts to thicken, the filling is ready to be used
