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Vegetable pies on the fly


And why "pies on the fly"?!? Why do you do with the vegetables that you find in the fridge ... and also, if desired, with a mixture of vegetables (absolutely like "not spicy - Undressed") from the freezer. What should not be missing is the onion, dried before the other vegetables.

I indicate the quantities are for two molds 12 cm Ø. In addition to the onion, I try not to miss cauliflower or other vegetables in the same category: they are so good!


Puff pastry, approx.



Mixed vegetables, onion included



Sbrinz, grated (alternatively it is good for the grain)






Herbs: rosemary, basil, thyme, parsley

Ad lib

Bread crumbs



Salt and pepper




Cut out circles of baking paper large enough to line the bottom and edges of the molds. With the dough cup (if you have it - otherwise a bowl of the right size!); then line the molds with paper and pastry. Prick the bottom of the cakes with a fork and place in the fridge until ready to use.

Chop the onions and put them to brown gently in a pan; Meanwhile chop for all the herbs and then cut into slices or small pieces the other vegetables. When the onions begin to color, add the rest of the vegetables, raise the heat and, if necessary, a bit 'of water. Add half of the chopped herbs, stir, cover, reduce heat and simmer ten minutes, long enough for the vegetables soften (still bake in the oven half an hour!).

Season with salt and pepper and leave to cool.

In a bowl, beat an egg with the remaining spices and grated sbrinz (alternatively grana), adding salt.

As soon as the vegetables have cooled, sprinkle the bottom of pitted pasta with breadcrumbs, distribute the vegetables in the molds.

Cover with the beaten egg and gently fold the edges of the dough on the filling. Leave the tortas for twenty minutes in the fridge.

Preheat the oven (lower, ventilated heat) 200 °.

Bake the 30 '/ 40' cakes (as always the times and temperatures depend on the oven you use).

Serve hot as an appetizer, as a first course or as a side dish (see last photo ...).


- As a main course I recommend a cake per person, as a side dish to a meat or fish dish, light, half a cake; as a starter I would limit myself to a quarter: there are always many other things to nibble!

- The important thing is to keep the dough and the molds to cool so that it takes good shape; and prick well before putting on the filling. Until the time of baking the pastry does not like the heat!

- If cooked in a small oven, cover with aluminum up to 5 'from the end of cooking; otherwise they burn on it.