David Atherton shared a recipe from his new youngsters cookbook.
In case you’re seeking a easy weeknight dinner, look no additional, particularly when you’ve got any hungry youngsters at residence or need to give them an opportunity to assist in the kitchen.
“Good Morning America” Meals is taking the guesswork out of dinnertime and serving to you discover delicious and fast dishes to whip up any evening of the week.
David Atherton, winner of the “Nice British Baking Present,” shared a recipe from his new cookbook, “Bake, Make, and Study to Cook dinner: Enjoyable and Wholesome Recipes for Younger Cooks.”
These potpies are made in muffin tins and take lower than half-hour to arrange.
“These potpies look fancy, however they’re truly very straightforward to make. I’ve used potato, peas and cheese on this recipe, however you need to use a mixture of any tasty substances you’d like,” Atherton mentioned. “Whichever substances you select, there’s nothing higher than a scorching potpie to heat you up on a chilly day.”
Makes 10 potpies
1 medium candy potato
1 baking potato
2 oz cheddar cheese
1 medium egg
1 teaspoon salt
1/2 cup frozen peas
2 tbsp tomato paste
1 package deal of filo pastry
A little bit olive oil
Peel and finely grate each potatoes, and grate the cheese. Combine collectively in a bowl.
Add the egg, salt, peas and tomato paste, and stir till mixed.
Use scissors to chop the filo pastry into quarters (roughly 6×6-inch squares).
Preheat oven to 375 levels.
Brush 10 holes of a muffin tin with a bit olive oil. Place a pastry sq. in a single gap, then add 2 extra layers.
Put a tablespoon of combination in the course of the pie and fold the surplus pastry excessive. Repeat to make 9 extra pies.
Brush with a bit olive oil, then bake for quarter-hour.
Depart the pies to chill on a cooling rack, then take pleasure in! Freeze any leftover pies for an additional day.
Recipe reprinted with permission from BAKE, MAKE, AND LEARN TO COOK. Textual content copyright © 2020 by Nomadbaker Ltd. Illustrations copyright © 2020 by Rachel Stubbs. Reproduced by permission of the writer, Candlewick Press, Somerville, MA on behalf of Walker Books, London.