Air Fryer Veggie Pesto Pies
Dairy Diary
2
15 minutes
25 minutes
692
Mains, Lunch, Pies
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
Shortcrust pastry 175g (6oz)
Plain flour for dusting
Frozen mixed vegetables 125g (4½oz)
Egg 1 medium, beaten
Double cream 2 tbsp
Basil pesto 1 tbsp
Cooking spray
Cherry tomatoes 3, halved
Grated mature cheddar cheese 25g (1oz)
Fresh basil leaves a few
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.