For some years now, I have preferred shortcrust pastry over puff pastry because I find it tastier and less greasy, at least in taste. Over time I have experimented with different preparations but above all many types of savory pies and quiches. The nice thing is that you can pair it with a multitude of ingredients where your own imagination can be the only limit.
To be honest, I have never tried to make the pastry at home but have always used the store-bought one, which is easy to find, inexpensive and very simple to use. Someday, who knows, I would like to try making it entirely at home to notice the difference.
In any case, this is the time for a rustic savory pie made with ready-made shortcrust pastry and a mix of vegetables initially pre-cooked in an air fryer and then finished in the oven. The result was very satisfying and with the leftover pastry, I was able to make a little dessert!
Related recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Oven
Ingredients
For the shortcrust pastry pie with vegetables
- 3 medium potatoes
- 1 zucchini
- 2 carrots
- 1 onion
- 3.5 oz frozen green beans
- to taste extra virgin olive oil
- to taste salt
- 2 sheets round shortcrust pastry
- to taste grated Parmesan cheese
Tools
- Pastry cutter
- Air fryer
- Oven
Steps
To make the shortcrust pastry pie with vegetables
First, peel the potatoes and rinse them under running water, then dry them
Next, cut the zucchini lengthwise and then again to make 4 strips. At this point, cut into pieces about 3/8 inch wide
Similarly, proceed by cutting the carrots, onion, and potatoes by placing all the vegetables in a large bowl
Continue by generously oiling all the vegetables, add salt, the frozen green beans (fresh ones are fine too), and mix well to coat with oil
Proceed by cooking all the vegetables in the air fryer for 15 minutes at 338°F
In the meantime, place a sheet of shortcrust pastry inside a round pie pan, leaving the pastry’s baking paper as a base
In the meantime, open the second sheet of shortcrust pastry and use pastry cutters to make discs for a special aesthetic effect (you can also skip this step)
Once the cooking time of the vegetables is over, continue by pouring them into the pan, sprinkle with grated Parmesan cheese, and cover with the second perforated sheet
To finish, seal the edges well by pressing the 2 sheets together and bake in a preheated oven for 30 minutes at 356°F
Finally, remove your baking dish from the oven and wait 20 minutes before serving and consuming
Advice!
If you prefer softer and less crunchy vegetables, then stew them in a saucepan instead of pre-cooking them in the air fryer.
Recovery Recipe
If you have leftover shortcrust pastry, don’t throw it away! You can prepare other recipes, for example, I made discs and thus created fantastic Nutella ravioli.
