How to make
Pour 1 cup of olive oil into a pan and heat it. Then fry the pressed clove of garlic and the finely chopped onion.
Dice the eggplant, zucchini, peppers and tomatoes. Add them to the pan and fry them.
Pour a glass of warm water and season the mixture with black pepper and salt. Chop the olives and add them.
Cook for about 10 minutes, remove from the heat and cool the mixture.
Place baking paper in a tray with a diameter of about 9.4″ (24 cm). Put the puff pastry and pierce it with a fork.
Pour the steamed vegetables in the middle and carefully fold the edges of the puff pastry to make nice folds.
Spread the dough with the beaten yolk to which you have added a few drops of milk.
Turn on the oven at 390°F (200°C) and put the savory pie to bake for about 5 minutes. Then reduce the heat to 340°F (170°C) and bake until done.
The puff pastry pie with savory stuffing is ready.
