Fennel and egg tart Step 1

Pick the fennel and remove the old hard stems, wash and chop, chop one green onion, pour some olive oil and mix well

Step 2

Flour is divided into two parts, one part of it is added with cold water and made into soft dough, one part of it is added with boiled water and made into soft dough, and then mix the two parts of the dough, cover it up and let it molten for a while

Step 3

In a pan, add as much oil as frying, pour in three eggs and scramble to cool. p>

Step 3

In a wok, add as much oil as you need for stir-frying, scramble three eggs and allow to cool, mix in the fennel filling, crack in one raw egg, mix well, add salt and adjust the saltiness

Step 4

Form the dough into a half-fist-sized dessert, roll out into a thin crust, fill with three tablespoons of filling, wrap into a bun shape and press flat to form a pie

Step 5

Step 4

For the fennel egg filling, make sure the dough is well mixed with cold water.

How to make fennel and egg tart

Heat a pan until it's hot, grease it with a layer of oil and set it to the lowest possible heat, put the tart in the pan, cover it with a lid, and move the pan around so that all parts of the pan are evenly heated, and in a few moments, one side of the tart will cook into a golden brown, then turn it over, cover it with a lid, and continue to cook it until the other side cooks into a golden brown, and the middle of the tart will bulge out due to the expansion of the gas, which means it is cooked

Fennel egg vegetarian pie finished picture

Cooking tips

Cooking pie is a slow work work, can not be rushed, the most fearful of the situation is the crust has been burned paste filling is not yet cooked, so choose easy to cook the filling, such as leeks, fennel, not too easy to cook the filling recommended to be fried in advance before wrapping