Mini Pot-Pies

Do you like pot-pies? In breakfast or brunch??!!! I love them… Cute, adorable, tiny pots filled with fragrant, hot stuff inside! I actually wanted to make a short-crust pastry by myself to cover these small ramekins I used. But it was too early to do that much hard work and more, hubby was waiting to get brunch ready.
A few weeks back, he was suffering from severe cough-cold-fever and I wanted him to have something hot and steaming in these cold days of winter. Usually, it’s about Egg-Bread combo on weekends but as I said, wanted to bring a change which can make his tastebuds work even when he wasn’t in good mood :) Took out my white ramekins, added veggie-egg mixture inside and covered on top… And this is how they looked!!!

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Serves: 2

INGREDIENTS:

1/2 Shortcrust Pastry, partially thawed
2 Eggs
5-6 Button Mushrooms, sliced
1 Potato, parboiled and chopped
1/4 cup Tomato Puree
2 tbsp Chopped Capsicum
1/2 Carrot, chopped
Some Peas & Corn (optional)
Salt, to taste
1 tsp Dried Italian Herbs
1/4 tsp Red Chilly Flakes
2 tsp Olive Oil

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STEPS TO FOLLOW:

  1. Heat olive oil in a pan and saute mushrooms, potatoes, capsicums, peas, corn for a while.
  2. Add tomato puree along with seasonings and mix it well.
  3. Cook for 2 mins and transfer them to greased ramekins.
  4. Break an egg in each pot, cover them with shortcrust pastry and lightly seal the sides. Cut an excess pastry from sides if required.
  5. Bake them in pre-heated oven for 15-20 mins on 200 degrees.
  6. Serve hot with toast & butter.

SJ’s NOTE:

Use your favorite vegetables here! And add your seasoning i.e. taco seasoning, fresh herbs, tandoori masala ;)

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