Ingredients
- 250G flour
- 1/2 tsp of baking powder
- 2 tsp of poppy seeds
- 1/2 tsp of salt
- 3 tbsp of Daumantų Karališkas mayonnaise
- 2-3 tbsp of cold water
Filling
- 7 asparagus stalks
- 1/2 small broccoli
- A handful of frozen peas
- 3 tsp of ricotta
- 2 tsp of dill
- Some hard cheese for sprinkling
- 3 quail eggs
- Salt and freshly ground black pepper
Method
- Make the dough by putting all the ingredients in a bowl and mixing them with an electric mixer with dough hooks.
- Place the dough on a flat surface and knead it well.
- Roll it into a ball, wrap the plastic food wrap tightly around it and put it aside for a while.
- Heat the oven to 180 degrees.
- Boil two pots of water, salt the water and reduce the heat. Put the broccoli and the peas into one of them. Boil for 5 min.
- Put the asparagus stalks into the other pot (having removed the tough parts of the stalks first). Boil for 8 min.
- Remove the vegetables from the water.
- Mix the ricotta with dill, salt and pepper.
- Knead the dough into a sheet of a 30 cm diameter. Place it on the baking tray lined with baking paper. Cover it with ricotta. Form the sides of the pastry by rolling the edge of the dough.
- Spread the vegetables on top and sprinkle with cheese.
- Bake for 20–25 minutes until the edges turn yellow. 5 min. before removing it from the oven, make three hollows in the vegetable layer with a spoon and crack the three eggs into them. Bake until the egg-whites are done. Tastes best when warm.
