Zucchini and Sausage Pie

Name: Zucchini and Sausage Pie
Ingredients: 150 g flour; 70 g butter; 1 egg; a pinch of salt; 2 zucchini; 2 zucchini (green); sausage, ham (pre-sliced is best); 150 g sour cream; 100 g cheese; 2 eggs; salt

I love zucchini in all its forms, so I experimented and made this pie with zucchini and green zucchini. I used the same dough as in the Lorraine Pie, and the same custard from that recipe too, but without milk — just sour cream. To make it look beautiful, I rolled the zucchini strips into little "flowers" for the filling, and to make it even more festive and delicious, I added "roses" made from sausage — the result was a real flower garden! The sausage I had was a bit tricky to slice thin, so it didn't hold its shape very well. For this purpose, it's better to use pre-sliced ham, or perhaps even pre-sliced smoked sausage, and so on.

Ingredients:

Dough:
150 g flour
70 g butter
1 egg
a pinch of salt
Filling:
2 zucchini
2 zucchini (green)
sausage, ham (pre-sliced is best)
Custard:
150 g sour cream
100 g cheese
2 eggs
salt

How to cook zucchini and sausage pie

Make the dough. Beat together the softened butter, egg, and a generous pinch of salt.

Add the flour and mix until a dough forms. Shape it into a ball by hand — don't overwork it.

Press the dough into a pan (I used a 20 cm pan), spreading it across the bottom and up the sides to form an edge. Refrigerate the pan with the dough for 30 minutes, or place in the freezer for 15 minutes. Then bake in an oven preheated to 180°C for 10–15 minutes until partially cooked.