Shortcrust Pie with Vegetables
by Editorial Staff
You can use any frozen vegetables for this vegetarian shortbread snack, making the dish available any time of the year.
Ingredients
- Unsweetened shortbread dough, frozen (thawed) – 350 g
- Any frozen vegetables – 280 g
- Fat cream – 2/3 cup
- Cheddar cheese (shredded) – 120 g
- Salt and black pepper to taste
Directions
- Roll out the dough into a thin layer and cut out a circle with a diameter of about 24 cm. Place this circle in a mold with a diameter of 23 cm, smooth well with your fingers over the entire surface. Put the mold in the refrigerator for 30 minutes. Turn on the oven to preheat to 200 degrees.
- Take the batter out of the refrigerator, cover with parchment or foil and fill with beans. Place the structure in a preheated oven and bake for about 15-20 minutes. Then remove the form from the oven, remove the beans and parchment (foil) and put the form in the oven again for 5-7 minutes, until golden brown. Remove the finished cake from the oven, let cool at room temperature.
- Meanwhile, blanch frozen vegetables in lightly salted water for 2-3 minutes. Throw vegetables in a colander, let the water drain.
- Turn on the oven to 200 degrees. In a bowl, combine vegetables and cream, season with salt and pepper. Fill the cake pan with this mixture and sprinkle with cheese. Place the shortcrust pastry pie in the preheated oven and bake for about 15 minutes, until golden brown.
Serve hot or chilled shortcrust pastry with vegetables.
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