Pie warm­ers

It’s that time of year again, when the chilly days make in­side the best place to be and warm­ing food the only thing on the menu. These quick lit­tle pot pies are the per­fect so­lu­tion for break­fast, lunch or din­ner this sea­son. With a sim­ple fi lling spoone

Sunday Tasmanian - Tassie Living - - TASTE - Donna Hay

break­fast pot pies

1 x 400g can chopped toma­toes 1 x 400g can white ( can­nellini) beans, rinsed

and drained 1 ta­ble­spoon fi nely chopped chives sea salt and cracked black pep­per 4 thin slices ( 150g) leg ham 120g feta, crum­bled 4 eggs 8 sheets store- bought fi lo pastry 50g un­salted but­ter, melted Pre­heat oven to 200° C. Mix to com­bine the toma­toes, beans, chives, salt and pep­per. Place the ham in the bot­tom of 4 x 1 ¼ - cup­ca­pac­ity ( 310ml) shal­low ramekins. Di­vide the bean mix­ture be­tween the ramekins and top with the feta and an egg. Brush a sheet of fi lo with but­ter and top with an­other sheet. Re­peat with re­main­ing but­ter and sheets to make 4 sheets. Cut each sheet in half and scrunch. Place two pastry halves on top of each pie and brush with the re­main­ing but­ter. Place the ramekins on a bak­ing tray and bake for 25- 30 min­utes or un­til the pastry is golden and the egg is just cooked. Al­low to stand for 5 min­utes be­fore serv­ing. Serves 4.

chicken, zuc­chini and kale pot pies

1 ½ cups ( 190g) shred­ded cooked chicken 1 x 120g zuc­chini ( cour­gette), grated ½ cup ( 20g) fi nely chopped kale leaves,

stems re­moved ½ cup ( 125ml) sin­gle ( pour­ing) cream 1 tea­spoon Di­jon mus­tard ½ cup ( 40g) fi nely grated parme­san sea salt and cracked black pep­per 1 egg, beaten 2 sheets store- bought short­crust pastry,

thawed Pre­heat oven to 200° C. Place the chicken, zuc­chini, kale, cream, mus­tard, parme­san, salt and pep­per in a bowl and mix to com­bine. Di­vide the mix­ture be­tween 4 x 1 ¼ - cup­ca­pac­ity ( 310ml) ramekins and brush the edges with egg. Cut 4 rounds of pastry us­ing the ramekin as a guide. Us­ing a 1cm- round pastry noz­zle cut a small hole from each cir­cle. Top the ramekins with the pastry and press to seal. Place the ramekins on a bak­ing tray, brush the tops of the pastry with egg and bake for 20 min­utes or un­til golden. Serves 4.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.