Vegetable timbale

How to make it

1. 1

   Make the dough

   Sift the flour and crumble in the butter. Add the salt, the egg yolk and the water little by little. Work it into a cohesive dough.

2. 2

   Line the mould

   Roll out the dough, not too thin, and cut it into strips of a little over ½ cm. Roll the strips round. Grease and dust a round mould, and lay the strands of dough around the whole mould, from the bottom upwards.

3. 3

   Fill and cover

   Put the stewed vegetables in the middle. Lay a rolled-out lid of dough on top and press it down firmly.

4. 4

   Bake and serve

   Bake the mould in a very hot oven (about 200 °C (390 °F)) for about half an hour. Turn out of the mould. Serve as a separate course or with various meat dishes.