This is a recipe that I invented in order to finish our leftovers. Feel free to use any form of leftover vegetables and meat for this recipe. I have also made similar pies using cauliflower, broccoli, spring union or asparagus.
You can also make a delicious vegetarian version by replacing the meat with some tasty nuts or maybe a stronger cheese.
I serve these pies in individual ramekins, this way I can accommodate everyone’s busy schedule. But you could easily make one large pie, just increase your cooking time slightly so the pie is cooked and warm in the middle.
These pies are a simplified version of a soufflé. The egg makes them puff up beautifully and creates a light texture. The measurements below are an indication. Feel free to adjust them to your taste. Add more egg for more rise and a more “eggy” flavor.
This recipe only needs stirring and measurements are not crucial so you could easily make these together with your toddler. For more toddler cooking tips, read this post.
For a simple dinner, serve your Pea Puff Pies with some HP sauce and a tasty salad. You could make these pies as a starter, especially if you use a more fancy vegetable like asperagus.
Pea Puff Pies (for 4 small pies)
- 150 gram of mashed potato
- 2 free range eggs
- 100 grams of grated cheese (keep some aside for on the top)
- 100 grams of shredded chicken
- 150 gram of peas (or any other veg you like)
- Salt and pepper to taste
Simply warm mix your ingredients and spoon the batter into the greased ramekins. Sprinkle some cheese on top.
After preparing your pies you can keep them for a few days in the fridge until you are ready to eat them.
Bake your pies in a 220 degrees C oven for 10 to 15 minutes or until puffed up and golden.