Air fryer recipe · Breakfast
Breakfast Pot Pie
Flaky pastry lid over a thick vegetable filling.
- 18 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 215kcal
- 4.9 gprotein
- 36.0 gcarbs
- 5.8 gfat
- 2.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- flour180 g
- potato2
- peas1/2 cup
- carrot1
- butter40 g
Method
Make the pastry
Rub the cold butter into the flour with a pinch of salt until it looks like breadcrumbs, then add a little water to bring it into a firm dough and rest it. Keeping the butter cold is what gives you a flaky, crisp lid rather than a heavy, hard one.
Prep the filling
Dice the potato and carrot small and boil them until just tender, then drain well and mix with the peas and a pinch of salt. Draining off every drop of water matters, because a wet filling would turn the pastry lid soggy from below.
Assemble
Spoon the filling into a small oven-safe dish, then roll out the pastry and lay it over as a lid, pressing the edges down to seal. Cut a small slit in the top so steam can escape, which keeps the pastry crisp instead of lifting and going soft.
Air fry
Set the dish in the basket and air-fry at 180°C for 18 min until the pastry is puffed and golden and the filling is hot and tender. Sit it centrally so the hot air circles the lid evenly and it browns all over rather than just at one edge.
