Meat Pie Cup-Cakes
This was one of my first designs and way before I discovered a healthy pastry recipe. Prior to this I used to cheat and use wholemeal bread. The advantage of this is its simplicity and the speed with which you can put together a recipe. I’ll be honest, I’m not a fan of supermarket bread but I arrived late at the bakery and all the wholegrain was sold out.
So I decided to pop across the road and buy some regular, sliced wholemeal and use for this fun food recipe as it is one shown on my front page.
(The bread “pastry” works really well for mini quiches.)
– Pie filling. I have used some left-over chilli.
– Mashed potato
– Wholemeal bread
– Cherry tomatoes
– Veggies/herbs for decoration
1. Flatten the bread as best you can with a rolling pin (or clean bottle).
It will stretch out and give you a larger surface area. This is also one of the few circumstances where I would trim off the crusts too.
2. Grease a bowl/patty tin (muffin tins work well for cup-cake sized pies) and cover with the bread. Cover well but try not to overlap too much. Use your fingers to squish it all down!
Brush a little olive oil over the bread to stop it drying too much.
3. Blind bake at 180 degrees for approx. 15 mins (will be crispy to the touch).
4. Make mashed potato.
5. Fill bread shell with filling.
6. Bake pie with filling until warm (may pay to cover loosely to stop filling drying).
7. I have used a bar mix (stick blender) to whip the potato so it looks more “icing-like”.
Use a spoon to dollop mash on top and a knife to swirl it around to look like icing.
8. Cut the end off a cherry tomato to make the “cherry”.
9. Decorate with other veggies and herbs. I have used peas, corn, rosemary, thyme and paprika.
These got scoffed very quickly last night …….
The Art of Nutrition
Fun, healthy, creative, food for kids big and small..