This was quite tasty, at least filling. I was concerned about it not being creamy enough but the cashew cream was perfect. Instead of the dry and fresh herbs required, I used Basil Vitality, Thyme Vitality and Rosemary Vitality. Yummy, yummy flavor.

The crust made from the Einkorn flour was too thick. The cook, me, didn’t roll the dough out thin enough. I’m sure that contributed to the moisture absorption. After it was cooked, over half of the moisture in the filling had been absorbed by all the crust. My husband said don’t make this again. Of course I will at least once to correct my mistakes.

I ran out of Einkorn flour so I used buckwheat flour to knead the dough and roll it out. That’s the dark you see on the out crust. I didn’t burn it. 😀