Crunchy Vegetables

Laconian Legacy Blog

Crunchy Vegetables


1/2 medium cauliflower cut into bits

4 modest pumpkins cut into small pieces

1 large onion sliced ​​dry

1/2 iceberg lettuce coarse

6 slices of smoked turkey (optional)

7-8 pies ready-made tortilla pies or fine handmade pies

400 grams of whole flour

250 grams of water

1 tablespoon of salt

Laconian Legacy Olive Oil



160 g of water

100 g of flour

2 egg whites (slightly beaten)

2 tablespoons of sweet pepper

1 ½ tablespoon of smoked paprika

2 tablespoons parmesan cheese grated

1 tablespoon of onion powder

1/2-teaspoon of sweet garlic powder

1 tablespoon of salt



2 tablespoons of mayonnaise

2 tablespoons of yogurt soup

3 tablespoons of bbq sauce


Use ready-made tortilla pies or prepare very quickly fine slices.

Stir in a bowl, flour the water and salt, knead until it becomes a soft dough and not stick to the hands. (If it sticks, add a little flour, because we just want it very soft). Let it rest. Then open with a fake into very thin and round pies and put two pans, one on moderate fire and the other on a strong fire. Place each piece for half a minute first in moderate fire on each side and then on a high heat to blister and “inflate” (bake each 1-1 / 2 minute cake to make it soft).

Mix well in a bowl all the stuff of the quince, except the egg whites to create a batter.

If you add whites, beat them in a light meringue and mix them gently with the batter.  Pour the pumpkins and cauliflower into the mixture and mix well. Apply on non-stick paper , spray with Laconian Legacy Olive Oil and bake for 20 minutes in a very strong oven until browned or fried in Laconian Legacy olive oil.

Make the sauce mixing the yoghurt with mayonnaise and bbq sauce.

Brush each pie with yogurt sauce, add a little iceberg lettuce, crispy vegetables, sliced ​​onion slices and finally add the turkey cut into thin strips.