Ricotta Vegetables Savoury Pie is very easy to prepare. Furthermore is light and appetising!
Often it happens we need to prepare some handy dishes (for a lunch in the office, excursion, days at the sea, picnic with your friends…). I frequently opt for preparing a savoury pie: I like them and they can be prepared with different flavours, depending both on our taste and on the available season vegetables .
I suggest you this simple pie, a savoury and light pie that can be served as balanced dish. I hope it meets your taste!
Ricotta Vegetables Savoury Pie
Ingredients for the pastry:
- 250 g of flour;
- 20 ml of oil;
- 8 g of baking powder;
- water as needed;
- salt as required.
Ingredients for the filling:
- 100 g of rice (or 80 g of couscous);
- 150 g of ricotta cheese;
- 50 g of grated Parmesan cheese;
- 1 big courgette;
- 100 g of peas;
- 2 carrots;
- 1/2 onion;
- oil, salt and pepper as required.
Preparing the Ricotta Vegetables Savoury Pie
Preparing the vegetables
Peel the carrots and cut them in cubes. Wash the courgette and cut it in cubes. Slice the onion.
In a non stick pan warm two spoons of water and a spoon of oil. Add the onion and let it sweat.
Add the carrots and stir; close the pan with a lid and cook for about 5 minutes.
Add the peas and the courgette. Cook for 5 additional minutes. Seasoning with some salt and pepper. Keep the vegetables aside.
Note: The vegetables cooking time depends on their size. I cut them into small cubes. The bigger they are, the longer they need to cook. By the way the rule of thumb is: we should cook the vegetables until they are soft.
Preparing the rice
Bring to boil some water to cook the rice. Add a pinch of salt and bring to boil again.
Pour the rice into the boiling water and cook it for about 8-10 minutes (a couple of minutes less than the time suggested on the package).
Drain the rice, season with a spoon of oil and keep it aside.
Note: We can prepare the same pie using the couscous! In a pot warm 80 ml of water with a pinch of salt. Pour the couscous into the salty water. Turn off the heat, close the pot with a lid and let it stand for about 5-10 minutes. Remove the lid and shell the couscous using a fork.
Preparing the pastry
As our pie base we need to prepare the pastry.
In a bowl add the flour, the oil, the baking powder and a teaspoon of oil.
Add few water at time (about 130-140 ml) and knead until a uniform and soft dough is obtained.
Shape the dough in a ball, cover with cling film and move it into the fridge for about 15 minutes.
Putting together the Ricotta and Vegetables Savoury Pie
In a bowl put together the vegetables prepared, the rice (or the couscous), the ricotta and the Parmesan cheeses. Stir the ingredients and flavour with salt.
Take the pastry out of the fridge and roll it out using a rolling pin.
Line a cake pan of about 22 cm diameter with baking paper.
Arrange the pastry onto the prepared pan. Spread the surface with the filling. Fold the excess of the pastry to obtain the edges.
Cooking the Ricotta Vegetables Savoury Pie
Preheat the oven to 180° C in convection mode.
Bake the pie for about 30 minutes.
Take it out of the oven and let it cool. Slice in pieces and serve the pie!