I got a piece of shortcrust pastry from my mom as she was about to throw it out. I don’t like wasting food and got some leftover mushroom soup. Here’s my open face pie as I don’t have another shortcrust pastry to cover it and I runout of Parmesan Pecorino as well as 4 cheeses from San Remo brand. I hardly use shortcrust pastry either. I am using a small amount of ingredients for filling the pie crust.

Google: “Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Blind baking helps to cook the base of the pastry well and prevent a soggy bottom. It also weighs down the pastry so that it doesn’t puff up in the oven.”

This is a trial and error making a pie. At least I tried baking a pie. I know it’s not presentable as I am not using the right cheese to cover the vegetables. I thought I better not post it; but I said to myself. Only through mistake one get better next time. I am glad to have something on the table to eat. It’s yummy and I enjoyed it. Let’s bake a pie!!!

Ingredients

2 small zucchini, cut to bite size
2 small carrot, cut to bite size
2 pork sausages, cut to bite size
4 rashes bacon, cut to bite size
1 Tbs Italian seasoning
1 Tsp oregano
leftover mushroom soup
kraft single cheese
oil
water, for boiling

Method

Preheat oven 180 degrees C fan forced. Roll shortcrust pastry out to required size and thickness for recipe and pan to be lined, fold it over rolling pin and then lay over top of tart tin. Gently lift pastry and ease it into side and base of tin, be careful not to stretch pastry when doing this. Use a small piece of excess pastry to press and smooth pastry into place. With a fork, pierce a few holes in base of pastry.

Roll rolling pin over top of tin, to smoothly remove excess pastry and give an even finish to top of pastry case. Chill lined tin for 10-15min, to firm up. Scrunch up a piece of greaseproof paper so it moulds to shape of pastry without any gaps, then unroll it and lay it in tin. Make sure it’s big enough to cover rim so that the top of the pastry won’t scorch in the oven.

Pour in pebble stones or baking beans, dried pulses, or uncooked rice. Then arrange so there’s a thicker layer at edge to support sides of pastry as it cooks. Put pan on a baking tray and bake for 15minutes until sides of pastry have cooked and feel firm.

Remove pebble stones and baking paper. Then bake for a further 5-10 minutes until base is cooked through and feels sandy to touch. Remove from oven, and leave to cool completely before putting the ingredients in.

Meantime, bring a pot of water with 1 Tsp of salt to a boil. Then add in zucchini cook for about 3-5 minutes. Using a slotted spoon to spoon out the zucchini and dry on paper towel plate. Using the same pot of water, cook carrot for 2-4 minutes. Using a slotted spoon to spoon out the carrot and dry on paper towel plate.

When zucchini and carrot are dry; put them in a deep plate along with sausage and bacon. Toss the vegetables, sausage and bacon in 2 Tbs oil, Italian seasoning, oregano and the leftover mushroom soup. Next spoon onto the completely cool pastry pie. Place kraft single cheese over the top. Bake it for about 35-45 minutes. Depending on what type of vegetables you are using. I had par boiled my vegetables. Serve immediately. Enjoy!!!!

https://helenscchin.com/2016/02/11/zucchini-carrot-sausage-bacon-open-face-pie/

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