Pate brisee’, shortcrust pastry with carrots, courgettes and raisins.

( 5 out of 5 )
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  • 12Servings
  • 10 mPrep Time
  • 25 mCook Time
  • 35 mReady In
Print Recipe

Delicious little pies perfect for an aperitivo in the garden. Hence open your prosecco!

Ingredients

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Step by Step method

  • In a bowl start mixing the flour with the butter that has to be cold. Then add water and the egg in the end. Keep mixing with your hands till it becomes a proper dough.

  • Leave the dough to rest in the fridge for an hour, covered with cling film.

  • In the meantime brown the shallot finely cut, in a pan, and add the carrots the courgettes cut in cubes, leave it to cook for few minutes then at the very end add the raisins.

  • When the pastry is ready, roll it and give it a shape of a circle, you can use a glass.

  • Then using a muffin tray, oil each space and put the veg cooked. Some in each space. Then close it with the circle shaped pastry.

  • Put in the oven for 25 minutes at 180 degrees.

Tips & variations

  • It is important to leave the dough to rest in the fridge for an hour.

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