The savory pie with carrots and peas is a great dinner saver when we are in a hurry and don’t know what to put on the table. In 30 minutes, we’ve solved the problem with a flavorful and colorful dish.
In my house, vegetables are always present, just like puff pastry, which I sometimes make myself, but when I’m in a hurry, I always have a stash in the fridge calling out to be used in some delicious recipe like this one.
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Perfect to take to a picnic in the summer and obviously delicious at room temperature when made with fresh peas and seasonal fresh carrots.
It’s perfect for getting kids to eat peas, which they usually refuse to taste; they’ll devour this savory pie with carrots and peas.
Below are other exciting savory pies to try, and then right after the photo, we’ll discover how to prepare this Rustic Pie with Carrots and Peas!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Savory Pie with Carrots and Peas
- 1 sheet puff pastry (or shortcrust)
- 6 carrots
- 1 onion
- 7 oz peas (fresh or frozen)
- 1 egg
- 0.85 cups fresh cream
- 2 pinches salt
- as needed chopped parsley
- as needed black pepper
Tools
- 1 Tart Pan
- 1 Pan
- 1 Bowl
Preparation of Savory Pie with Carrots and Peas
To prepare the Savory Pie with Carrots and Peas, start by washing and scraping the carrots, then remove the two ends and cut into small pieces.
Peel the onion and chop it finely.
Put a drizzle of olive oil in a large pan, and when it’s hot, add the carrots and onion and let them sauté, then cook without browning.
Add the fresh peas or the still frozen ones, and if needed, add a few tablespoons of hot water.
Cover with the lid and finish cooking for 10 minutes.
The carrots should be cooked but still firm, as they will finish cooking in the oven.In a bowl, lightly beat the egg with the cooking cream, salt, and pepper.
Add fresh parsley if you like, and mix it into the filling of this Rustic Pie with Carrots and Peas.
Meanwhile, you will have preheated the oven to 392°F in static mode.
Unroll the puff pastry, leaving it on its parchment paper, and place it inside a tart pan, then fill it with the carrot and cream mixture.
Fold the edges of the pastry towards the center to make the border, bake in the middle shelf of the oven, and cook for at least 20/25 minutes.
How to Store the Rustic Pie with Carrots and Peas
The savory pie can be stored in the fridge for 2 days in an airtight container.
You can freeze it, and before consuming, let it thaw at room temperature and heat it in the oven.
You can freeze it, and before consuming, let it thaw at room temperature and heat it in the oven.
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