Air Fryer Veggie Pesto Pies
Rated 5.0 stars by 1 users
Category
Mains, Lunch, Pies
Author:
Dairy Diary
Servings
2
Prep Time
15 minutes
Cook Time
25 minutes
Calories
692
These free-form pies are easy to make in an air fryer without the need for any bakeware. You can double the recipe if you have a larger air fryer!
Ingredients
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Shortcrust pastry 175g (6oz)
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Plain flour for dusting
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Frozen mixed vegetables 125g (4½oz)
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Egg 1 medium, beaten
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Double cream 2 tbsp
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Basil pesto 1 tbsp
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Cooking spray
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Cherry tomatoes 3, halved
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Grated mature cheddar cheese 25g (1oz)
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Fresh basil leaves a few
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Green vegetables or salad to serve
Directions
Cut the pastry in half and roll out each piece on a lightly floured surface to form a round approx. 18cm (7in) diameter.
Pile half of the frozen vegetables in the centre of each pastry round. Bring up the sides of the pastry, pinching the edges together to make a case approx. 13cm (5in) in diameter, leaving the tops open.
Line the air fryer drawer with baking paper and arrange the pies inside (see tip). Lightly whisk together the egg, cream and pesto and carefully pour over the vegetables. Spray lightly.
Air-fry at 175°C for 20 minutes. Arrange the cherry tomatoes on top and sprinkle with the cheese. Spray again and cook for a further 5 minutes until golden. Serve hot or warm, with freshly cooked vegetables or salad.
Recipe Note
Tips: For best results, arrange the pies so that they sit near the centre of the air fryer drawer, preferably not touching each other, and as far from the sides of the drawer as possible.