Carrot, Parsnip, and Honey-Roasted Onion Pie

Ananás e Hortelã


  • 200 grams carrots (sliced ​​diagonally)
  • 200 grams parsnip (cut in sticks)
  • 200 grams onions (cut in quarters)
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 40 milliliters olive oil
  • 220 grams spelt flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 egg (whisked)
  • 60 milliliters hot water
  • 150 grams plain greek yogurt
  • 75 grams cheddar cheese


  1. Start by preparing the vegetables and preheating the oven to 400°F.
  2. Mix the carrots, parsnips, and onions in a baking dish.
  3. Add honey, salt, and olive oil, and stir until vegetables are thoroughly coated.
  4. Bake for 30 minutes.
  5. Remove from the oven, and let sit for 10 minutes.
  6. Meanwhile, prepare the dough.
  7. Mix the flour, baking powder, and salt in a bowl.
  8. Make a well in the middle of the mixture, and add the olive oil, egg, and water.
  9. Knead all ingredients together by hand until you get a soft dough.
  10. On a lightly floured surface, knead for a few more minutes.
  11. The dough should be soft but not sticky.
  12. If it is sticky, add a little more flour, and knead again.
  13. Roll out the dough to be 3 millimeters thick, then transfer it to a greased round cake pan with a removable bottom, or a pie pan.
  14. Do not cut off the excess dough.
  15. Mix the yogurt with the grated cheese and spread on the bottom of the pan.
  16. Spread the roasted vegetables on top, and cut off the excess dough around the rim.
  17. Bake at 360°F for about 30 minutes.
  18. Serve warm or cold.
Discover more recipes from Ananás e Hortelã


Yummly User