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
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.