Not just kids will love these Mini Cheerio Pies – and they are so versatile as well – you can change up the ingredients to your hearts content. These are called pies but there is no pastry involved.
1 cup diced potato and kumara (sweet potato)
¼ cup of milk
1 zucchini (courgette) grated (and squeezed as dry as you can)
1 tblsp chopped parsley
100g grated cheese
8 cheerios (small cocktail sausages)
1 tblsp breadcrumbs
Salt and pepper
Cook your diced potato/kumara mix in salted water for 5 minutes - your potatoes need to be a dice not in chunks so they'll cook evenly
Drain and let this cool while you are heating your oven up to 180C
Line your muffin tins (I need to buy some new ones – my cheapos are now rusting)
In a bowl, whisk together your eggs and milk with some salt and pepper to taste. Then add all the other ingredients except the cheerios, half the cheese and the breadcrumbs. Mix
Spoon your mixture into the muffin cups, putting the remaining cheese on top – pop half a cheerio on top of each and sprinkle with breadcrumbs – if my cheerios had been a bit smaller I would have nestled a whole one into each muffin cup.
Bake for 20 minutes or so. These were good straight from the oven and also the next day from the fridge and also freeze well. These quantities made 9 pies
Variations you could try include changing the cheese to cream cheese or blue cheese. You could add other veges as long as they weren't too watery. And spices such as cayenne, paprika or cumin (in small amounts) would also be tasty.