Stumped for lunch or need a quick snack this is so easy to prepare, and you can do it around other morning tasks. Most of the preparation is steaming the potatoes!! Heat your oven to 180 degrees C
2 potatoes, cooked and mashed
30g Cheese grated
3 slices of ham diced into cubs
¼ cup Frozen peas and corn
To the mashed potato add a bit of butter and splash of milk so you can mix it well. To this add your cheese, ham, vegetables and herbs and spices mix through. Feel free to substiture the vegetables for something you or your little ones love! Wisk your eggs with a bit of milk and add that to the mix combine well. You can separate your eggs and whisk the egg white and fold through after but for a busy lift there is no need for that.
Spoon your mixture into greased muffins tray, mine stuck a little so I searched, and online they advised butter and breadcrumbs… Mamma ain’t got no time for that but you are welcome to add that step.
Pop these in your preheated oven for 20 minutes, it will leave your house smelling lush! I topped them with a little grated cheese before heating them in the microwave for lunch and served with yogurt for dipping. The taste so good that they would make a lovely little canape for adult too!
We had a nice hunk of Gammon in the freezer, from Mother’s Day as it happens, and some leak from last week’s shop. What a yummy pie that would make!
2 leaks chopped
½ punnet of mushrooms, more if you like, sliced
Cooked gammon or slice some cold meats you need to use up
1 tbs of flour
2 medium carrots, halved and sliced
¼- ½ head of broccoli
Unsalted Butter and vegetable oil
150ml single cream
Grated cheddar Cheese, we used mature
1 garlic clove quartered
Fry the leaks for 2 minutes in some oil of your choosing, then add the mushrooms and a bit of butter and the garlic. Meanwhile steam your carrots and broccoli in the microwave and chop into 1cm or smaller chunks once soft. I was doing a hidden veg vibe, so they don’t bite into something and pick it out so chopped them quite fine.
Once your mushroom’s and leaks have cooked down and taken on some colour grind in some pepper and add the mixed herbs and paprika. Removed 2-3 tbs and add it to the chopped steamed veg for the kids. Hubby is not into carrots and broccoli.
Now put in in a bit of butter, how much is up to you really, add the flour and stir through the butter, remove from the heat after a minute or so and pour in the cream and stir the entire dish add a little milk to loosen and the Dijon mustard. Put back on the heat, as the mixture thickens add more milk till it is the consistency you want, then turn off the heat. At this point remove to spoons of the sauce and add to the baby’s veg and put 30g of cheese in too and mix. You will see it is mostly vegetables and just enough sauce and cheese to bind it. Add cheese to the adult portion and stir through, it is enough for 4 medium pie’s the same as the children’s or one large lidded pie. I added a pinch of toasted and ground fennel seeds, but it is a strong flavor so only add it if you love it and it is really not necessary.
The gammon needs to be chopped into cubes, for the babies I did them small 5mm square roughly and then 1cm for us. Remove your pastry from the fridge 10 minutes before needing it. Cut a 15cm piece and cut that in half so you have 2 squares.
Mix the gammon cubes into the rest of the children’s mixture once it is cooled. Place the mixture in one half of the pastry and fold over, you may need to tuck it a bit so it all fits and then with a fork push the edges together. Back for 15-20 minutes at 200 degrees.
For the adulty meal the mixture would have cooled now so add your gammon and mix put in a pie dish or any baking tray and top with the pastry, so it is covered back for the same time as the babies. I mixed carrot and broccoli in my half of the pie and it was extremely delicious! I would really recommend it and did keep telling my husband how he was missing out. Much to his silent annoyance.