Ribbed celery pie with fennel and olives

Name: ribbed celery pie with fennel and olives
Total time: 20 min
Yield: 4
Ingredients: 0.5 business suit white bread mix; 1 tablespoon butter; 1 tablespoon dried Italian herbs; 1 bush celery; 1 fennel bulb; 100 gram green olive; 4 egg; 2 tablespoon milk; 1 teaspoon curry powder; flour; 50 gram mature cheese

Ingredients

Directions

Knead the bread mix with 150 ml lukewarm water, the butter and Italian herbs into a dough. Allow to rise for about 30 minutes in a warm place under a damp cloth.
Boil the celery and fennel, without the leaves, for 6-8 minutes. Drain, rinse cold water and drain. Preheat the oven to 220 ° C. Scoop the olives through the vegetables.
Beat the eggs with the milk, curry, salt and pepper. Sprinkle the work surface with a little flour and roll out the dough into a round piece, slightly larger than the shape.
Line the shape with the dough and make a raised edge. Spoon the vegetable mixture on top, sprinkle with the cheese and pour in the egg mixture.
Bake the cake in the middle of the oven for 35-40 minutes. Sprinkle the celery pie for serving with some finely chopped celery leaves and fennel greens.