3 cups flour
1 cup warm water mixed with kefir or yoghurt
(1/2 water, 1/2 kefir)
1/2 teaspoon sugar
1/4 teaspoon salt
Tablespoon vegetable oil
Mix the dough ingredients together and knead by hand; put the dough in a plastic bag and store in the fridge for at least 30 minutes, knead again. Split into two halves, roll out for the pie once your other ingredients are ready.
1 cup wild rice, cooked
1/2 cup favorite herbs - we used dill, basil and cilantro
3 tablespoons sour cream or yoghurt
2 cups chopped pumpkin
2 carrots, finely shredded
Salt, pepper to taste
1 tablespoon olive oil
Handful of pine nuts (optional)
To prepare the filling, cook the wild rice and mix in the fresh herbs and half of the sour cream or yoghurt.
In another pan, heat the olive oil and then sauté the carrots and pumpkin together, adding a bit of water if necessary. Add a dash of salt and pepper, cover and let cook on a low heat for 15-20 minutes.
Set the filling ingredients in bowls to slightly cool.
Now lightly brush your pie pan with olive oil. Roll out the dough and spread the first layer in your pie pan. Then, layer your pie ingredients as such: 1 layer of carrots/pumpkin, then the second layer of wild rice with herbs, and finally the third layer of carrots/pumpkin. Top the inside of the pie ingredients with an optional thin layer of sour cream/yoghurt, and optional herbs or pine nuts. Roll out the second layer of dough and cover your pie, sealing the layers. Brush the top of the pie lightly with olive oil.
Put your pie in the oven at 180 Celsius (350 F) for 40 minutes. Optionally, at 35 minutes put another teaspoon of olive oil or butter over the pie and let cook for 5 more minutes.
Serve with tomato sauce or sour cream and enjoy! This makes an excellent 2nd dish for a dinner party.