BAKED VEGETABLE PIE in the OVEN or AIR FRYER
Today we will see together how to prepare simple and quick tasty VEGETABLE PIES with POTATOES, PEAS, AND CARROTS without flour (thus gluten-free).
A sort of mini SAVORY PIE without PUFF PASTRY to serve as a single portion or even in a single dish like a VEGETABLE PIE, for which no cooking skills are required, adapting well to those who may be beginners.
This VEGETABLE PIE baked in the OVEN will be soft and light once ready, even without having used flour or yeast, a perfect recipe to impress our guests effortlessly and satisfying everyone!
Moreover, this preparation is extremely versatile not only because it can be served both hot and at room temperature but especially for the possibility of replacing the vegetable mix according to one’s taste: so instead of Carrots and Peas, Spinach, Green Beans, Broccoli, and even Bell Peppers will do just fine.
A winning dish ideal for serving in a single portion for a buffet or in slices at a dinner with friends and even great to take as a packed lunch for a picnic or at the office.
Depending on your taste, you can also decide to use aromatic herbs or spices and add them to the vegetable mixture before baking the PIE to give it an even more decisive and particular flavor.
The quantities in this recipe are ideal for 12 muffin molds or a high 8-inch pan or a low 9-inch pan. Obviously, the cooking times will vary slightly, but don’t worry, you’ll find all the variants and tips in the notes.
And now we just have to prepare together this POTATO, PEAS, AND CARROT PIE gluten-free in single portion or Vegetarian Savory Pie version.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12 muffins or 8-inch pan
- Cooking methods: Oven, Stovetop, Air Fryer
- Cuisine: Italian
- Energy 107.16 (Kcal)
- Carbohydrates 15.45 (g) of which sugars 2.20 (g)
- Proteins 4.76 (g)
- Fat 3.16 (g) of which saturated 1.39 (g)of which unsaturated 0.90 (g)
- Fibers 2.62 (g)
- Sodium 185.62 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 21.16 oz potatoes (peeled weight)
- 5.29 oz carrots (cleaned weight)
- 5.29 oz frozen peas (or canned)
- 1 egg (whole)
- 1.76 oz grated Parmesan
- aromatic herbs (marjoram or thyme or parsley)
- to taste fine salt
- 1 pinch black pepper (ground optional)
- extra virgin olive oil (to grease muffin or springform pan)
- breadcrumbs (for the pan)
Tools
- Muffin Pan
- Bowl
- Potato Masher
- Pot
Steps
Wash the potatoes, peel them, and cut them into small pieces, then place them in a pot and cover with cold water, add a pinch of salt, and bring to a boil. It will take about 20 minutes once it comes to a boil. Once cooked, drain them and mash them using a potato masher or a fork. Meanwhile, in another pot, boil the peas and carrots cut into slices. They take about 10-12 minutes to cook, then remove them from the heat and drain them.
Place all the vegetables (carrots, peas) in a large bowl, add the mashed potatoes, and season with salt. Mix well to combine all the ingredients, then add the eggs, Parmesan, and if you like, add aromatic herbs (thyme, marjoram, parsley) and a pinch of pepper and mix.
Brush aluminum muffin cups with a little olive oil and sprinkle with breadcrumbs (for a gluten-free version, use suitable breadcrumbs). Fill the muffin cups with the vegetable mix, oil the surface with a drizzle of oil, and bake in a preheated static oven at 356°F for about 18-20 minutes. Once cooked, remove them from the oven and let them cool slightly. You can enjoy the Vegetable Pies hot, warm, and even at room temperature. Enjoy!
To cook the vegetable pies in the air fryer, I recommend using aluminum cups because those made of paper or silicone are not suitable. Once you’ve placed the mixture in the cups, place them in the basket of the air fryer and cook at 392°F for about 15 minutes. At the end of cooking, remove them from the basket, remove the cup, and serve them hot or warm.
NOTES AND TIPS
VEGETABLES: Excluding Potatoes that cannot be replaced in this recipe (but see note below for a quicker process starting from potato flakes) you can easily modify or replace the vegetable mix. Green beans, zucchini, bell peppers, and spinach will do just fine for the vegetable pie, which obviously will have different cooking times. The important thing is that the total amount of mixed vegetables (excluding potatoes) remains unchanged. For this recipe, I used all fresh vegetables except for the peas which were frozen.
POTATOES: If you do not want or have time to boil the potatoes, here’s a trick to do it faster. Take a bag of mashed potato flakes, put it in a bowl, add a pinch of salt, mix with a spoon. Then put the amount of liquid indicated on the package for that type of preparation (each brand of bagged puree differs a bit in the quantities of milk and/or water to add). Mix and wait a second for the liquid to be absorbed by the potato flakes. If the mixture is still too dry, add a little more liquid at a time. At this point, you will have a preparation very similar to mashed boiled potatoes to use in the recipe to prepare the Vegetable Pies, saving a lot of time.
VEGETABLE MIXTURE CONSISTENCY: If the vegetable mixture to prepare the Pie is too soft, you can add breadcrumbs little by little until you get a compact mixture. Conversely, if it’s too compact, add 1.76 oz of ricotta or even 1 tablespoon of milk or water until you get the right consistency.
AROMATIC HERBS AND SPICES: You can decide whether to flavor the Vegetable Pie or not. I used marjoram, but parsley works just fine, or even sage or thyme. As for spices, a pinch of ground black pepper, sweet paprika, and even grated ginger work well.
PRESENTATION: For this recipe, I decided to create very practical single portions for a standing buffet or aperitif time, but nothing prevents you from preparing a single vegetable pie using a 9-inch springform pan. Cooking times will be slightly longer, about 30 minutes, obviously depending on the thickness of the vegetable pie.
VEGETABLES: Excluding Potatoes that cannot be replaced in this recipe (but see note below for a quicker process starting from potato flakes) you can easily modify or replace the vegetable mix. Green beans, zucchini, bell peppers, and spinach will do just fine for the vegetable pie, which obviously will have different cooking times. The important thing is that the total amount of mixed vegetables (excluding potatoes) remains unchanged. For this recipe, I used all fresh vegetables except for the peas which were frozen.
POTATOES: If you do not want or have time to boil the potatoes, here’s a trick to do it faster. Take a bag of mashed potato flakes, put it in a bowl, add a pinch of salt, mix with a spoon. Then put the amount of liquid indicated on the package for that type of preparation (each brand of bagged puree differs a bit in the quantities of milk and/or water to add). Mix and wait a second for the liquid to be absorbed by the potato flakes. If the mixture is still too dry, add a little more liquid at a time. At this point, you will have a preparation very similar to mashed boiled potatoes to use in the recipe to prepare the Vegetable Pies, saving a lot of time.
VEGETABLE MIXTURE CONSISTENCY: If the vegetable mixture to prepare the Pie is too soft, you can add breadcrumbs little by little until you get a compact mixture. Conversely, if it’s too compact, add 1.76 oz of ricotta or even 1 tablespoon of milk or water until you get the right consistency.
AROMATIC HERBS AND SPICES: You can decide whether to flavor the Vegetable Pie or not. I used marjoram, but parsley works just fine, or even sage or thyme. As for spices, a pinch of ground black pepper, sweet paprika, and even grated ginger work well.
PRESENTATION: For this recipe, I decided to create very practical single portions for a standing buffet or aperitif time, but nothing prevents you from preparing a single vegetable pie using a 9-inch springform pan. Cooking times will be slightly longer, about 30 minutes, obviously depending on the thickness of the vegetable pie.
STORAGE
The Vegetable Pies are meant to be consumed immediately, at most within the day, as they remain softer and fluffier. If there are leftovers, you can store them in the fridge in an airtight container for a maximum of 2 days. When serving, you just need to reheat them in the microwave or oven, or wait until they return to room temperature.
