Summer Colors Pie

1. Mix the two flours, salt and oil and knead a dough by gradually adding the water. It should be smooth and non-sticky. Cover with a towel and let it rest for about half an hour while preparing the filling. 2. Cut the meat and potatoes into bite-sized pieces. Slice the carrot into circles. Peal the tomato and chop it into small pieces. Put everything into a bowl. In a lack of fresh tomatoes, you can use 150ml tomato sauce or even ketchup. 3. If using frozen or fresh peas, cook it shortly into a boiling salted water, just until it is softened. Let it cool a bit and add it into the bowl. If using canned peas, just drain it and add into the bowl. 4. Add salt, pepper and parsley to taste and mix well. 5. Preheat oven at 200 degrees. 6. Divide dough into two parts: 1/4 and 3/4. 7. Sprinkle some flour onto the working surface and roll the bigger part with a rolling pin just enough to cover the bottom and the edges of a 10x10 inches (25x25cm) baking pan. (see photo 1) It doesn't have to be a perfect square. Prick dough with a fork and spread filling. Sprinkle with oil. 8. Roll the smaller part of the dough to cover the pan and put it over the filling. Close the filling between the piecrusts by folding the ends and pressing with a fork. (as shown on photo 3) 9. Cover the pie with an aluminium foil and bake for about 30 minutes. Than remove foil and bake for an hour at 180 degrees. Serve with your favorite fresh salad (try up the Color Explosion Salad - on photo) or with sour cream. Bon appétit!