Vegetarian Pastrmajlija

Ingredients

In this vegetarian adaptation of Kratovska pastrmajlija, the meat filling is replaced with a combination of vegetables, resulting in a delicious and satisfying vegetarian alternative. The traditional flavors and essence of the dish are preserved, while offering a new and exciting option for those following a vegetarian diet. We alse have the original recipe for Kratovska pastrmajlija, so you can check it out.

• For the dough: For the dough:
• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For the filling: For the filling:
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large mixing bowl, combine the flour, baking powder, and salt for the dough. Gradually add the vegetable oil and water, mixing until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent.
4. 4.
   Add the diced bell peppers, zucchini, and mushrooms to the pan. Cook for 5-7 minutes, until the vegetables are slightly softened.
5. 5.
   Stir in the paprika, dried oregano, dried thyme, salt, and pepper. Cook for an additional 2 minutes, allowing the flavors to meld together.
6. 6.
   Roll out the dough on a floured surface into a rectangular shape, about 1/4 inch thick.
7. 7.
   Transfer the rolled-out dough onto a baking sheet lined with parchment paper.
8. 8.
   Spread the vegetable filling evenly over the dough, leaving a border around the edges.
9. 9.
   Fold the edges of the dough over the filling, creating a rustic crust.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Mushrooms — Make sure to slice the mushrooms evenly to ensure even cooking.
• Bell peppers — For added flavor, you can roast the bell peppers before dicing them.
• Zucchini — Remove any excess moisture from the diced zucchini by patting it dry with a paper towel.

Tips & Tricks

• Feel free to customize the vegetable filling according to your preferences. You can add other vegetables such as eggplant or carrots.
• For a spicier version, add a pinch of chili flakes to the filling.
• Serve the Vegetarian Pastrmajlija with a dollop of sour cream or yogurt for added creaminess.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.
• Experiment with different herbs and spices to create your own unique flavor profile.

Serving advice

Serve the Vegetarian Pastrmajlija warm as a main course, accompanied by a fresh salad or pickled vegetables.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs, such as parsley or dill, on top of the baked Vegetarian Pastrmajlija before serving.