How do I ensure my buckwheat pie dough is soft but not sticky?

After mixing 1 cup flour, 3/4 cup buckwheat flour, 1/2 tsp salt, 1/3 cup olive oil, and 1/2 cup lukewarm water, work the dough until it's blended and soft but not sticky, then rest it for an hour.

What's the best way to prepare the chicory for these pies?

Wash and clean the chicory, cook it in boiling water for about 10 minutes until tender, then cool it, remove excess water, and season with garlic, pepper, and salt.

Can I use different types of olives in this recipe?

The recipe specifies 2 green olives, seasoned and cut into pieces. While other olives could be used, green olives offer a distinct briny flavor that complements the chicory.

What temperature and time are best for baking these buckwheat pies?

Bake the pies at 360 degreesF (180 degreesC) for 35 minutes, or until the surface is lightly browned.

How should I store leftover Buckwheat Pies?

Once cooled, store leftover buckwheat pies in an airtight container at room temperature for a day or in the refrigerator for up to 3-4 days. They can be gently reheated.

1.5K Views 8 years ago

Buckwheat Pies With Chicory and Olives
[Vegan]

Name: Buckwheat Pies With Chicory and Olives [Vegan]
Cook time: 35 min
Yield: 4 servings
Ingredients: 1 cup flour; 3/4 cup buckwheat flour; 1/2 teaspoon salt; 1/3 cup olive oil; 1/2 cup lukewarm water; 4 cups already cooked chicory; 2 green olives seasoned; clove of garlic; fresh chilli pepper; salt

SM By: Simona Malerba

Author Bio

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and... Read More

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Close-up of golden-brown vegan buckwheat pies, filled with savory chicory and green olives, garnished with fresh herbs on a rustic plate.

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Buckwheat

Buckwheat Pies With Chicory and Olives [Vegan]

Dairy Free

Vegan

Chicory and olives complement each other so well that you really do not need much else to enjoy these delicious pies!

Ingredients You Need for Buckwheat Pies With Chicory and Olives [Vegan]

1 cup flour
3/4 cup buckwheat flour
1/2 teaspoon salt
1/3 cup olive oil
1/2 cup lukewarm water
4 cups already cooked chicory
2 green olives seasoned
clove of garlic
fresh chilli pepper
salt

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How to Prepare Buckwheat Pies With Chicory and Olives [Vegan]

Mix the ingredients for the dough and work it until it is all blended. It must be a soft but not sticky loaf. Cover it with the film and let it rest an hour.
Wash and clean the chicory, and cook in boiling water for about 10 minutes or until it is tender. Let it cool, remove the excess water and put it back in the pan with a clove of garlic, a little pepper and a little salt. Cut some olives into pieces and add them to the chicory.
Pull the thin dough, and line the molds for tartellette, brushed with oil and lightly floured. Prick the bottom, fill with the vegetables, close with another disc of dough, remove the excess by passing the rolling pin over the molds with a slight pressure.
Bake at 360º for 35 minutes, until they are lightly browned on the surface.