Vegetable pies on the fly

And why "patties on the fly"?!? Because it is made with vegetables that are in the fridge ... and also, if desired, with a mixture of vegetables (absolutely of the “non-spicy - unseasoned” type) from the freezer. What should never be missing is the onion, wilted before the other vegetables.

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

Ingredients:

Preparation

Cut out circles of parchment paper large enough to line the bottom and edges of the molds. With the pasta bowl (if you have one - otherwise a bowl of the right size!); then line the molds with paper and puff pastry. Prick the bottom of the cakes with a fork and refrigerate until ready for use.

Chop the onions and put them to brown gently in a pan; in the meantime, finely chop all the herbs and then cut the other vegetables into slices or small pieces. When the onions start to brown, add the rest of the vegetables, raise the heat and, if necessary, a little water. Add half of the chopped herbs, mix, cover, lower the heat and cook for about ten minutes, just enough for the vegetables to soften (they will cook for another half hour in the oven!).

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 them with the beaten egg and gently fold the edges of the dough over the filling. Let the cakes rest for twenty minutes in the fridge.

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

Bake the cakes for 30 '/ 40' (as always, times and temperatures depend on the oven used).

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

SUGGESTIONS:

-        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 pasta and the molds in a cool place so that it takes the shape well; and prick it well before putting the filling on it. Puff pastry does not like the heat until the moment of cooking!

-        If cooking in an oven, cover with aluminum up to 5 'from the end of cooking; otherwise above they burn.