Rustic stewed vegetables in a pot. Vegetables in a clay pot in the oven Vegetables in a clay pot in the oven

It has its own specific taste and aroma. Such dishes are significantly different from their counterparts cooked in a frying pan. Plus, the pots look great when served.

Vegetables in pots

To prepare you will need:

green beans - 120 g;
cauliflower - 120 g;
carrots, onions - 1 piece each;
potatoes - 4-5 pieces;
vegetable oil;
parsley, bay leaf;
salt pepper.

First you need to peel the potatoes and cut them into cubes. Divide the cauliflower into florets and rinse thoroughly. If necessary, cut the florets in half. Now peel the carrots and cut into thin rings. Then chop the onion into half rings. The beans should be cut in half. Now you need to take and place potatoes, onions and carrots, beans in them, salt everything, sprinkle with pepper, and put a piece of butter on top. Then mix all the vegetables and add them at the end. Pour a third of a glass of boiled water into each pot and place in the oven for 46 minutes. Cook at 195 degrees. When the vegetables are ready, sprinkle them with chopped herbs.

Vegetables in pots with meat

Ingredients for 6 servings:

carrots - 2-3 pieces;
veal - 750 g;
cauliflower - 550 g;
broccoli - 450 g;
onions - 2-3 pieces;
green beans - 370 g;
garlic - 5-6 cloves;
broth - 0.6 l;
greenery;
butter;
pepper, salt.

First, cut the meat into pieces and fry in a frying pan when half cooked. Then place all the components of the dish in pots - place fried veal on the bottom, sprinkle with pepper and salt, then coarsely chopped onions, carrots, chopped garlic, beans and cauliflower and broccoli inflorescences. Sprinkle all this with salt, pepper, herbs. Then add a piece of butter and pour broth (half a glass) over the vegetables in the pots. The dish is prepared for about an hour at 175 degrees. Bon appetit!

Vegetables in pots with sour cream

Ingredients for cooking:

cabbage - 450 g;
potatoes - 450 g;
bulb;
carrot;
sour cream - 240 g;
garlic - 2-3 cloves;
cheese - 140 g;
dill;
tomato paste - 1 spoon;
salt, spices.

First you need to boil the potatoes until half cooked, then cut into slices. Cabbage should be stewed with onions and carrots. Now place the cabbage in the pots and potatoes on top. After this, you need to prepare sour cream sauce. Take sour cream and mix it with tomato paste, squeezed garlic, chopped herbs, and spices. Pour the resulting mixture with a small amount of water and stir until a homogeneous consistency is obtained. Pour this sauce over the vegetables and sprinkle with grated cheese. Bake at 175 degrees for half an hour. It turns out very tasty!

Eggplants in pots

Products for 3-4 servings:

champignons - 450 g;
onions - 3-4 pieces;
sour cream - a glass;
eggplants - 4-5 pieces;
cheese - 120 g;
salt, flour, vegetable oil.

Initially, you should wash the eggplants, cut into slices and salt. Then roll in flour and fry in oil. Then put it on a plate. Wash the mushrooms and onions, then cut the onions into rings and the mushrooms into pieces. Then you need to fry them until half cooked. After this, lay the vegetables in layers in pots and pour in a mixture of sour cream, flour and salt. Cover each pot with a lid and place in the oven for 23 minutes at 185 degrees.

Baked pink salmon with vegetables in pots

Products for cooking:

pink salmon - 0.6 kg;
and black ground);
dried basil;
greenery;
large onion;
salt, seasoning for fish;
lemon;
tomatoes - a couple of pieces;
bell pepper;
carrot.

Initially, you need to prepare a marinade in which the fish will be infused. To do this, you need to mix salt, dried basil, lemon juice, finely chopped onion, red and black pepper, chopped herbs and the resulting aromatic mixture, rub the cleaned and washed fish, then wrap it in cling film and place it in the refrigerator overnight.

The next morning, remove the fish and cut into portions. Place a couple of pieces of pink salmon in each pot. Then fill with chopped vegetables - carrots, tomatoes, bell peppers, onions. Then add some herbs and a slice of lemon. Bake pink salmon for an hour at 175 degrees.

You can serve vegetables in a pot with grated cheese, sour cream or other sauce. Place all this in separate plates, and everyone will add as much as they want to their pot.
If you don't yet know how to use clay pots correctly, a few tips will help you. 1-2 hours before cooking, rinse the pots with cold water and leave without wiping. During this time, the water will be absorbed and the pots will not crack. Be sure to place the pots in a cold oven so they heat evenly. Wash the pots after they have cooled completely with warm water. All this is also necessary to prevent your dishes from cracking.
Pots are very convenient because you can serve food in them. You'll end up having to wash fewer dishes. Clay retains heat well. Even after a few hours the vegetables will still be warm. If you want to reheat them, put the vegetables in the oven for 10 minutes at 180 degrees and they will be hot and fragrant again.
If you cook vegetables with animal fat (bacon, lard, lamb fat), you need to wash the pots in a special way. Fill them with cold water and vinegar and place in the oven for half an hour. Gradually increase the heat from minimum to 200 degrees. After this, rinse the pot with soap and water and it will be perfectly clean.
Do not use a hard brush to wash a clay pot. It may scratch the surface. Food particles and fat will then penetrate into these scratches. Use soft rags and washcloths. This way you will keep your dishes in good condition for a long time.
Do not place the pot immediately on a cold table or other surface. It is better to let it cool a little or use a wooden stand.
You can replace the lid of the pot with dough. Knead some dough from water and flour. Form it into a flat cake and cover the dish with it. While the vegetables are stewing, the flatbread will have time to cook and turn into fragrant bread. It's beautiful, tasty and original. This cooking method will also help you out if the lid is broken or lost.
Vegetables such as cabbage, eggplant, zucchini, and tomatoes contain a lot of liquid. During heat treatment it begins to separate. Therefore, when you stew these vegetables, you don’t have to add water at all. The same applies to mushrooms.
For an original taste, try stewing vegetables with beer, dry wine, tomato sauce with aromatic herbs. If you are using tomato paste, mix it with a little sugar. It will balance the sour taste.
Peel and chop vegetables immediately before cooking. When exposed to open air, they begin to oxidize and vitamins are destroyed. Be sure to store cut potatoes in cold water to prevent them from browning.
Vegetables stewed in a pot can be eaten as an independent dish. Vegetarians and fasting people should especially pay attention to it. Just leave out the sour cream and butter to create a great vegetarian dish. Stewed vegetables will also look appropriate as a side dish for meat.

Recipe preparation steps with photos

To prepare stewed vegetables in a pot, take potatoes, carrots, onions, zucchini, champignons, tomatoes, sour cream and butter. You will also need salt, pepper, other spices to taste and vegetable oil for frying vegetables.

Cut the onion into large cubes, up to about 1 cm wide. The onion will undergo long-term heat treatment, and large pieces will not boil over.

Cut the carrots into half circles. Add to the onion, fry for 5 minutes over low heat.

Wash the zucchini and remove the skin from the old ones. Cut the vegetable into cubes 1 cm thick. Fry in vegetable oil separately for 10 minutes.

Grease a clay pot with vegetable oil. Add onions and carrots.

The next layer is potatoes, cut into cubes.

Place zucchini on top of potatoes.

Brush the zucchini with sour cream.

A clay pot can easily be called the “progenitor” of all kitchen utensils. It has long been proven that dishes cooked in pots are much tastier and healthier. Thanks to slow simmering, the products retain all useful microelements and vitamins.

Vegetables in pots in the oven - basic cooking principles

You can cook first, second courses and even desserts in pots. It is very important to choose the right pots. It is best to use clay or ceramic dishes for cooking. New pots need to be prepared before you start cooking in them. To do this, they are filled with water and placed in the oven. Hold until the liquid boils. The oven is turned off and the pot is left in it until the water has cooled completely.

You can cook absolutely any vegetables in pots. When storing, take into account the cooking time. Vegetables that take longer to cook are added first.

Cooking time depends on the products used, as well as in what form they are stored. It is advisable to pre-fry the vegetables until half cooked.

It is better to cut potatoes, pumpkin and other hard vegetables into small pieces, but tomatoes, on the contrary, into large pieces.

Vegetables in pots can be cooked with meat, sausages or mushrooms, which will make the dish more satisfying.

Recipe 1. Vegetables in pots in the oven, rustic style

Ingredients

75 ml olive oil;

potatoes - four tubers;

two cloves of garlic;

half a head of cabbage;

two leeks;

two carrots;

one pod of sweet pepper;

two onions;

three tomatoes;

200 g green beans.

Cooking method

1. Before cooking, soak the pots in cold water for an hour.

2. Peel the potatoes, wash them and cut them into small cubes. Peel the onions and leeks and chop them into thin quarter rings. Coarsely grate the peeled carrots. We free the sweet pepper from the tail and seeds. Chop the vegetable pulp into small pieces. Finely chop the peeled garlic cloves. Pour boiling water over the tomatoes and remove the thin skin. Cut into cubes. Wash the green beans and cut them into centimeter pieces. Shred the cabbage into thin strips and lightly knead with your hands.

3. Place onions in a frying pan with heated olive oil and fry until soft. Add tomatoes to it and simmer for another three minutes.

4. Place the fried onions and tomatoes on the bottom of the pots. Layer the remaining vegetables in this order: carrots, potatoes, green beans, shredded cabbage, leeks and sweet peppers. Season everything with pepper and salt.

5. Pour in purified water so that it fills the pot by about a third. Close the lids and place in the oven. Turn on 180 C and cook for half an hour. Then open the lids, squeeze the garlic into the pots through a press and cook for another ten minutes. Before serving, sprinkle with chopped herbs.

Recipe 2. Vegetables in oven pots with meat

Ingredients

200 g of any meat;

sea salt;

100 g potatoes;

ground pepper mixture;

30 g sweet pepper;

100 ml broth;

50 g carrots;

30 g butter;

50 g cauliflower;

50 g tomatoes.

Cooking method

1. Peel the carrots, onions and potatoes, wash and chop into small pieces.

2. Separate the cauliflower into small inflorescences and blanch it in boiling water for three minutes. Then place on a sieve and leave to drain all the liquid.

3. Rinse the sweet pepper, wipe with a napkin and remove seeds and stems.

4. Pour boiling water over the tomato and remove the thin skin. Cut the vegetable pulp into slices.

5. Wash the meat under the tap, pat dry with napkins and cut into small slices. Season it with pepper and salt. Stir.

6. Rinse the pot, place potatoes on the bottom, and place a piece of butter on top. Lightly salt. Place pieces of meat on top of the potatoes and cover with a layer of onions. Place carrots, finely chopped herbs, cauliflower and tomato slices on it. Lightly salt each layer.

7. Pour the broth into the pot. Cover with a lid and place in the oven. Turn it on to 200 C. When the contents boil, slightly reduce the temperature and simmer for another hour.

Recipe 3. Vegetables in oven pots with mushrooms

Ingredients

300 g frozen mushrooms;

salt;

onion head;

ground pepper;

carrot;

a mixture of Provencal herbs;

four potato tubers;

olive oil;

small zucchini;

two tomatoes;

sweet pepper pod.

Cooking method

1. Peel the onions and carrots. Finely chop the onion. Coarsely grate the carrots.

2. Heat a little olive oil in a frying pan and fry the carrots and onions in it until soft.

3. Place mushrooms in a frying pan, add salt and stir. Fry over low heat, uncovered, until all the liquid from the mushrooms has evaporated.

4. Cut the peeled potatoes and zucchini into small cubes. Remove the stem from the sweet pepper, remove the seeds and chop it into small slices. Wash the tomatoes, wipe and cut into pieces.

5. Place all vegetables in a deep bowl, pepper, salt and add fried mushrooms. Stir.

6. Place the vegetables in pots, cover them with lids and place in the oven. Bake for forty minutes at 200 C.

Recipe 4. Vegetables in oven pots with apricots and dried fruits

Ingredients

half a kilogram of carbonate;

100 ml sour cream;

three carrots;

spices;

six potatoes;

three onions;

four bay leaves;

200 g dried or canned apricots;

200 g dried fruits.

Cooking method

1. Cut the carbonade into cubes. Peel the onion and chop into slices. Peel the carrots and potatoes and cut them into pieces diagonally.

2. Fry the onion in vegetable oil, adding bay leaf, peppercorns and cumin.

3. Place the ingredients in layers in the pot:

- potatoes with carrots;

- carbonate and fried onions with seasonings;

- dried fruits and apricots.

4. Fill the contents of the pots with boiled water and place in the oven for forty minutes, turning it on at 180 C.

5. After this time, drain the broth from the pots, mix it with sour cream and add leeks. Pour the resulting sauce into the pots and place in the oven for another quarter of an hour.

Recipe 5. Vegetables in the oven “Autumn Leaves”

Ingredients

400 g pork;

a little lemon juice;

two smoked sausages;

ground red pepper;

four potatoes;

eggplant;

two bell peppers;

3 g each of cumin and cumin;

bulb;

two and a half glasses of wheat flour;

four cloves of garlic;

a glass of rye flour;

5 g sugar;

olive oil;

spices;

a packet of yeast;

a bunch of greenery;

400 ml warm water.

Cooking method

1. Dissolve sugar and yeast in warm water. Pour in a couple of tablespoons of olive oil and add spices and salt. Stir. Gradually adding flour, knead a stiff dough. Cover with a towel and leave to rise warm.

2. Cut the meat into strips. Salt, pepper, season with spices, squeeze out the garlic and sprinkle with oil. Stir and leave to marinate.

3. Drizzle bell peppers with olive oil and bake in the oven. Place it in a bag, tie it, cool and remove the skin.

4. Cut the eggplant into strips. Squeeze the garlic into it, add salt, sprinkle with lemon juice and olive oil. Stir and leave to marinate for ten minutes. Then fry in a dry frying pan until half cooked.

5. Chop the peeled potatoes into strips and fry in olive oil until half cooked.

6. Place the meat along with the marinade in a dry frying pan and fry for a couple of minutes. Add the sausages cut into pieces, stir and add the chopped onion. Fry, stirring constantly, for three minutes.

7. Place the fried potatoes in the pot. Then eggplants and sweet peppers cut into strips. Place tomatoes on it and sprinkle with herbs. Place the last layer of fried meat with sausages and onions.

8. Punch down the dough, form into small buns, leaving a little for decoration, and place on a pot, brush with egg white and sprinkle with caraway seeds. Place the vegetables in pots for 20 minutes and cook at 190 C. Cut out leaves from the remaining dough and sprinkle them with turmeric. Remove the pots, brush them with egg white and decorate the buns with leaves. Bake for another 20 minutes.

Recipe 6. Vegetables in pots in the oven with rowan sauce

Ingredients

50 ml olive oil;

100 g sugar;

120 g red rowan;

one red bell pepper.

Main course

300 g pork;

150 g puff pastry;

200 g oyster mushrooms;

100 ml olive oil;

12 potatoes;

bulb;

carrot.

Cooking method

1. Wash the meat and cut into small pieces.

2. Chop the onion into cubes. Cut the peeled potatoes into bars. Peel the carrots and grate coarsely. Fry the vegetables in olive oil until half cooked.

3. Wash the oyster mushrooms and cut into small pieces.

4. Lightly fry the meat in olive oil and add chopped oyster mushrooms. Fry until half cooked. Place pork and mushrooms in pots. Place vegetables on top of meat.

5. Wash the rowan, remove it from the branches, put it in a sieve and lower it into boiling water for a minute.

6. Cut the pepper, cleared of seeds and stems, into cubes.

7. Place rowan and pepper in a frying pan, add sugar and olive oil. Keep on fire until boiling, stirring continuously. Grind everything with an immersion blender and pour the resulting sauce into the contents of the pots. Place cheese slices on top.

8. Cut out squares from the puff pastry and cover the pots with them. Brush with beaten egg, cover with foil and place in the oven for 25 minutes. A couple of minutes before cooking, remove the foil and place a sprig of rowan on top.

Fry the vegetables before adding, this will significantly reduce the cooking time.
If you add vegetables raw, chop them finely.
To make the vegetables juicy, pour in a little broth, sour cream or tomato paste diluted in boiling water.
If you want the potatoes to soften, add the tomatoes or tomatoes at the end.

Vegetables are tasty and very healthy. A vegetables stewed in pots in the oven, are especially tasty. Today I will share with you a wonderful recipe, which is especially relevant during Lent; those who are on a diet will definitely like it. The rich taste and bright appearance of this dish will delight you and your loved ones. Try it, you will like it.

Ingredients

To prepare vegetables stewed in pots in the oven (for 1 serving) we will need:

potatoes - 2 pcs.;

bell pepper - 1 pc.;

onions - 1 pc.;

carrots - 1 pc.;

tomato - 1 pc.;

olive or vegetable oil - 1-1.5 tbsp. l.;

salt, spices - to taste.

Cooking steps

Prepare vegetables for stewing. Peel the onion and cut into half rings. Wash the bell pepper, remove seeds and membranes, cut into medium-sized cubes.

Peel the carrots and cut into half rings.

Wash the potatoes, peel them and cut them into cubes.

Place chopped potatoes, bell peppers, tomatoes, onions and carrots in a pot in random order.

Add salt, season to taste and pour in approximately 1-1.5 tablespoons of vegetable or olive oil. Cover the pot with vegetables with a lid and bake in an oven preheated to 180-200 degrees for about 30-35 minutes.

Delicious vegetables stewed in a pot in the oven are ready. It is best to serve the dish hot as an independent dish or as a side dish for meat.

Bon appetit!

Vegetables in pots in the oven - basic cooking principles

You can cook absolutely any vegetables in pots. When storing, take into account the cooking time. Vegetables that take longer to cook are added first.

Cooking time depends on the products used, as well as in what form they are stored. It is advisable to pre-fry the vegetables until half cooked.

It is better to cut potatoes, pumpkin and other hard vegetables into small pieces, but tomatoes, on the contrary, into large pieces.

Vegetables in pots can be cooked with meat, sausages or mushrooms, which will make the dish more satisfying.

Recipe 1. Vegetables in pots in the oven, rustic style

Ingredients:

75 ml olive oil;
potatoes - four tubers;
two cloves of garlic;
half a head of cabbage;
two leeks;
two carrots;
one pod of sweet pepper;
two onions;
three tomatoes;
200 g green beans.

Cooking method

Before cooking, soak the pots in cold water for an hour.
Peel the potatoes, wash them and cut them into small cubes.
Peel the onions and leeks and chop them into thin quarter rings.
Coarsely grate the peeled carrots.
We free the sweet pepper from the tail and seeds. Chop the vegetable pulp into small pieces.
Finely chop the peeled garlic cloves.
Pour boiling water over the tomatoes and remove the thin skin. Cut into cubes.
Wash the green beans and cut them into centimeter pieces.
Shred the cabbage into thin strips and lightly knead with your hands.
Place onions in a frying pan with heated olive oil and fry until soft.
Add tomatoes to it and simmer for another three minutes.
Place the fried onions and tomatoes on the bottom of the pots.
Layer the remaining vegetables in this order:
- carrot,
- potato,
- green beans,
- shredded cabbage,
- leek
- Sweet pepper.
Season everything with pepper and salt.
Pour in purified water so that it fills the pot by about a third.
Close the lids and place in the oven. Turn on 180 C and cook for half an hour.
Then open the lids, squeeze the garlic into the pots through a press and cook for another ten minutes.
Before serving, sprinkle with chopped herbs.

Recipe 2. Vegetables in oven pots with meat

Ingredients

200 g of any meat;
sea salt;
100 g potatoes;
ground pepper mixture;
30 g onion;
greenery;
30 g sweet pepper;
100 ml broth;
50 g carrots;
30 g butter;
50 g cauliflower;
50 g tomatoes.

Cooking method

Peel the carrots, onions and potatoes, wash and chop into small pieces.
Separate the cauliflower into small florets and blanch it in boiling water for three minutes. Then place on a sieve and leave to drain all the liquid.
Rinse the sweet pepper, wipe with a napkin and remove seeds and stems.
Pour boiling water over the tomato and remove the thin skin. Cut the vegetable pulp into slices.
Wash the meat under the tap, pat dry with napkins and cut into small slices. Season it with pepper and salt. Stir.
Rinse the pot, place the potatoes on the bottom, and place a piece of butter on top. Lightly salt. Place pieces of meat on top of the potatoes and cover with a layer of onions. Place carrots, finely chopped herbs, cauliflower and tomato slices on it. Lightly salt each layer.
Pour the broth into the pot.
Cover with a lid and place in the oven. Turn it on to 200 C.
When the contents boil, slightly reduce the temperature and simmer for another hour.

Recipe 3. Vegetables in oven pots with mushrooms

Ingredients

300 g frozen mushrooms;
salt;
onion head;
ground pepper;
carrot;
a mixture of Provencal herbs;
four potato tubers;
olive oil;
small zucchini;
two tomatoes;
sweet pepper pod.

Cooking method

Peel the onions and carrots. Finely chop the onion. Coarsely grate the carrots.
Heat a little olive oil in a frying pan and fry the carrots and onions in it until soft.
Place the mushrooms in the pan, add salt and stir. Fry over low heat, uncovered, until all the liquid from the mushrooms has evaporated.
Cut the peeled potatoes and zucchini into small cubes. Remove the stem from the sweet pepper, remove the seeds and chop it into small slices. Wash the tomatoes, wipe and cut into pieces.
Place all the vegetables in a deep bowl, pepper, salt and add fried mushrooms. Stir.
Place the vegetables in the pots, cover them with lids and place in the oven. Bake for forty minutes at 200 C.

Recipe 4. Vegetables in oven pots with apricots and dried fruits

Ingredients

half a kilogram of carbonate;
100 ml sour cream;
three carrots;
spices;
six potatoes;
caraway;
three onions;
four bay leaves;
200 g dried or canned apricots;
50 g fat;
200 g dried fruits.

Cooking method

Cut the carbonade into cubes. Peel the onion and chop into slices. Peel the carrots and potatoes and cut them into pieces diagonally.
Fry the onion in vegetable oil, adding bay leaf, peppercorns and cumin.
Layer the ingredients in the pot:
- - potatoes with carrots;
- - carbonate and fried onions with seasonings;
- - dried fruits and apricots.
Fill the contents of the pots with boiled water and place in the oven for forty minutes, turning it on at 180 C.
After this time, drain the broth from the pots, mix it with sour cream and add leeks. Pour the resulting sauce into the pots and place in the oven for another quarter of an hour.

Recipe 5. Vegetables in the oven “Autumn Leaves”

Ingredients

400 g pork;
a little lemon juice;
two smoked sausages;
ground red pepper;
four potatoes;
turmeric;
eggplant;
egg;
two bell peppers;
3 g each of cumin and cumin;
bulb;
two and a half glasses of wheat flour;
four cloves of garlic;
a glass of rye flour;
tomato;
5 g sugar;
olive oil;
salt;
spices;
a packet of yeast;
a bunch of greenery;
400 ml warm water.

Cooking method

Dissolve sugar and yeast in warm water. Pour in a couple of tablespoons of olive oil and add spices and salt. Stir.
Gradually adding flour, knead a stiff dough. Cover with a towel and leave to rise warm.
Cut the meat into strips. Salt, pepper, season with spices, squeeze out the garlic and sprinkle with oil. Stir and leave to marinate.
Drizzle the bell peppers with olive oil and bake in the oven. Place it in a bag, tie it, cool and remove the skin.
Cut the eggplant into strips. Squeeze the garlic into it, add salt, sprinkle with lemon juice and olive oil. Stir and leave to marinate for ten minutes. Then fry in a dry frying pan until half cooked.
Chop the peeled potatoes into strips and fry in olive oil until half cooked.
Place the meat along with the marinade in a dry frying pan and fry for a couple of minutes. Add the sausages cut into pieces, stir and add the chopped onion. Fry, stirring constantly, for three minutes.
Place the fried potatoes in the pot. Then eggplants and sweet peppers cut into strips. Place tomatoes on it and sprinkle with herbs. Place the last layer of fried meat with sausages and onions.
Punch down the dough, form small buns, leaving a little for decoration, and place on a pot, brush with egg white and sprinkle with caraway seeds.
Place the vegetables in pots for 20 minutes and cook at 190 C.
Cut leaves from the remaining dough and sprinkle them with turmeric. Remove the pots, brush them with egg white and decorate the buns with leaves. Bake for another 20 minutes.

Recipe 6. Vegetables in pots in the oven with rowan sauce

Ingredients

Main course

300 g pork;
150 g puff pastry;
200 g oyster mushrooms;
100 ml olive oil;
12 potatoes;
50 g cheese; onion;
carrot.

Sauce

50 ml olive oil;
100 g sugar;
120 g red rowan;
one red bell pepper.

Cooking method

Wash the meat and cut into small pieces.
Dice the onion. Cut the peeled potatoes into bars. Peel the carrots and grate coarsely. Fry the vegetables in olive oil until half cooked.
Wash the oyster mushrooms and cut into small pieces.
Lightly fry the meat in olive oil and add chopped oyster mushrooms. Fry until half cooked. Place pork and mushrooms in pots. Place vegetables on top of meat.
Wash the rowan, remove it from the branches, put it in a sieve and lower it into boiling water for a minute.
Cut the pepper, cleared of seeds and stems, into cubes.
Place the rowan berries and peppers in a frying pan, add sugar and olive oil. Keep on fire until boiling, stirring continuously. Grind everything with an immersion blender and pour the resulting sauce into the contents of the pots. Place cheese slices on top.
Cut out squares of puff pastry and cover the pots with them. Brush with beaten egg, cover with foil and place in the oven for 25 minutes. A couple of minutes before cooking, remove the foil and place a sprig of rowan on top.

Fry the vegetables before adding, this will significantly reduce the cooking time.
If you add vegetables raw, chop them finely.
To make the vegetables juicy, pour in a little broth, sour cream or tomato paste diluted in boiling water.
If you want the potatoes to soften, add the tomatoes or tomatoes at the end.