Vegan pies stuffed whole "tomaticán"

Prepare the ingredients: chop the onion into small cubes; preparing corn according to the instructions of the container; mushrooms clean and cut into cubes; Cut tomatoes diced seedless; Cut the eggplant into cubes; squeeze lemon juice.

Put in a pan the onion to brown, add garlic and eggplant, when browned add the mushrooms, tomato, add corn and tomato sauce, season with salt, cumin, pepper and bay leaves, Herb few 7 min, cut well and let cool.

For the dough put in a bolo flour, make a hole in the center and put the yeast and over lemon juice (this mix will make the crispy remains mass) does not need to rest or unleavened bread, immediately add the oil, salt and water necessary to have a homogeneous mass. Stretch on the counter roller and leave approximately 3 mm thick.

Cut circles of 16 cms (bread plate, considering one pie per guest) and fill with "tomaticán", close and brush with olive oil and oregano, carry oven preheated to 180 degrees for 20-25 min and go!

* This dough is amazing, finite and crispy thanks to the yeast beer, sold in tostadurias, the vega and supermarkets, cheap and central to this version, comes in large bags but they can save and reuse later.

Connie Achurra. Adapted.