Vegetarian Pies

Here's how:

• 1

  Dissolve the yeast in lukewarm milk. Add the remaining ingredients and mix for 3 minutes on low speed and 3 minutes on high speed. Double the time if you’re kneading by hand.

• 2

  Roll out the dough on a floured work surface and, using a small plate or something similar, cut it into round circles and place them on a baking sheet. Let them rest under a kitchen towel while you prepare the vegetables.

• 3

  Peel and chop the leek, broccoli, and zucchini. Sauté them lightly in a skillet with a little canola oil. Remove the filling from the heat and mix in lemon juice, salt, and pepper. 

• 4

  Remove the towel from the baking sheet, place a dollop of filling in the center of each dough circle, and fold them over to form a half-moon shape. Press the edges together with a fork or knife.

• 5

  Then let it rise in a turned-off oven with the light on, at a maximum of 35 °C, for about 30 minutes.

• 6

  Preheat the oven to 220 °C.

• 7

  Brush the pies with beaten egg, and then, as soon as the oven has reached the right temperature, bake them for about 5–6 minutes.

• 8

  Let it cool on a wire rack.