If you have potatoes and 1 egg, make this super easy and delicious potato and vegetable pie!
This potato and vegetable pie is so easy and simple to make that it will become your favorite pie of recent times! After all, we always have potatoes at home, right? And with 1 egg, a little flour, milk and butter you can make an easy, fluffy and delicious dough, which goes well with a multitude of fillings.
Today I brought a suggestion for a vegetable filling with mushrooms, but you can replace it with peppers, shredded chicken, hearts of palm, sausage… anyway, use the filling of your choice, mix it with your favorite vegetables and this pasta goes with practically everything!
In this recipe I used a round pan with a removable bottom to make it easier to unmold, but you can even make the tart on a platter, which is just as good! And if you are going to use another filling, just remember not to use anything with a lot of sauce so as not to interfere with the structure of the dough, ok?
How to make potato pie with vegetables
INGREDIENTS
- Potato dough
- 500g of potatoes
- 30g of butter
- 50ml of milk
- 1 egg
- 1 teaspoon of salt
- 150g flour
Vegetable filling
- 1 finely chopped onion
- 1 grated carrot
- 500g of mushrooms
- Olive oil or oil
- Salt and black pepper to taste
- 150g grated cheese (to finish)
TIP: Use the filling of your choice, it can be moist but should not contain sauce.
METHOD OF PREPARATION
Potato dough
1. Peel the potatoes, cut them into cubes and cook in boiling water until they are very soft.
2. Drain the water, place them in a large bowl and mash until puree.
3. Then add the butter, milk and mix well.
4. Add the lightly beaten egg, stir to combine.
5. Then add the salt, sifted flour and mix until smooth.
Vegetable filling
1. Heat some olive oil in a frying pan and sauté the chopped onion until it becomes transparent. Then add the grated carrot, a pinch of salt and sauté together with the onion for another 2 minutes. Reserve.
2. Slice the mushrooms, place them in a frying pan, season with salt and black pepper to taste, drizzle with olive oil and sauté until golden. Reserve.
Assembly and finishing
1. Line the side of a round pan (22cm) with a removable bottom with aluminum foil. Just the side, no need to line the bottom!
2. Place all the dough in the pan and use a spoon to spread it well, pushing the dough to form the sides and base of the pie.
3. Then add half of the sautéed mushrooms, then the carrot with sautéed onion and cover with the rest of the mushrooms.
4. Cover the pan with aluminum foil and bake in a preheated oven at 180°C for around 40-50 minutes.
5. When 40 minutes have passed, remove from the oven and carefully remove the aluminum foil.
6. Add the grated cheese on top and return the pie to the oven just to brown the cheese.
Finally, unmold and ready to serve!