O.K. do you like fun food? How great are these mini chicken an potato pies and a clever way to get your kids to eat their veggies. Annabel Karmel author and master chef, has tons of kid friendly recipes you can find on-line.
Ingredients
Two tbsp vegetable oil
1 medium onion, finely chopped
100g (3 ½ oz) leek, washed and sliced
375g (12 oz) potatoes, peeled and cut into chunks
30g (1 oz) butter
1 and a half tbsp milk
salt and freshly ground black pepper
200g/7 oz minced chicken or turkey
half stick celery, chopped
1 small carrot (approx 50g) grated
2 tbsp tomato ketchup
100 ml chicken stock
half tsp fresh thyme or pinch of dried thyme
an extra knob of butter
To Decorate
1 leek, washed and sliced
2 baby sweetcorn, halved
1 tomato, sliced
1 carrot
6 frozen peas
basil leaves
Method:
Heat the oil in a pan and sauté the onion and leek for 5 minutes to soften. Meanwhile, cook the potatoes in a pan of lightly salted water until tender and then mash together with the milk and butter. Season to taste.
Add the minced chicken, celery and grated carrot and cook for about 5 minutes. Transfer to a food processor and chop for a few seconds to give the mixture a smooth texture, if desired. Return to the pan, add the ketchup, boiling stock and herbs. Cover and cook for about 4 minutes.
Pre-heat the grill. Divide the chicken between three 10cm /4 “ramekin dishes and top with the mashed potato. Dot the top with a little butter and place under the grill until golden.
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