Pint Size Pesto Potato Pies 5fix Recipes

Steps:

• KIDS: the writing in bold is for you. GROWN-UPS: the rest is for you. Pick the basil for the pesto. Get your child to pick the basil leaves off the stalks. Ask them to look at and smell the leaves as you tell them the name of the herb until they remember it - try to do this with all herbs when you can.
• Make the pesto. Toast the pine nuts in a pan over a low heat. A child of seven years plus can stir the nuts in the pan. Tip into a mini chopper (or use a pestle and mortar) with the basil, parmesan, garlic and olive oil. Blitz or pound into a green sauce, then set aside.
• Chop up the beans. Using a child-friendly knife, get children from the age of five to chop the green beans into shorter lengths, and quarter the potatoes. Younger children can snap the beans into short lengths while you prepare the potatoes.
• Cook the vegetables and pasta. Bring a large pan of water to the boil, add the potatoes and boil for 3 mins. Remove from the heat and ask the child to tip in the pasta and give it a stir. Put the pan back on the heat, boil the pasta for 5 mins, add the beans and cook for a final 3 mins.
• Mix everything together. Drain everything well and tip into a bowl. Spoon most of the pesto into the pasta and stir everything together to coat. Bring the large bowl of pasta to the table and serve with extra parmesan, more basil and remaining pesto, if you like.

Steps:

• Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl put the potatoes, 6 tablespoons of the pesto and 1 ¼ cups of the mozzarella cheese and toss until well mixed. Set aside.
• In a small dish put 1 tablespoon of the pesto and ¼ cup of the cheese and toss well. Set aside for part of the garnish.
• In a medium skillet cook the sausage until cooked through, browned and crumbled. Pour off grease into a small heat safe dish and set aside. Add the jar of spaghetti sauce and the remaining 6 tablespoons of the pesto and mix well with the meat mixture. Bring to a simmer stirring and remove from heat. Reserve ½ cup of the meat sauce for the garnish.
• In a 9x9 inch square baking dish pour one teaspoon of the reserved sausage grease into the dish. Brush sides and bottom of dish well with the grease. Add more if necessary to cover the dish. Set dish aside.
• Pour the meat sauce and 2 Tablespoons of the remaining leftover sausage grease over the bowl of potatoes and toss mixing well until the potatoes are all covered.
• Pour half the potato mixture into the prepared baking dish. Smooth out. Sprinkle 1 ¼ cups of the cheese over top. Pour remaining potato mixture on top of the cheese and again smooth out. Cover dish tightly with foil and bake for 30 minutes. Remove from oven and sprinkle the top with the remaining 1 ¼ cups cheese and put back into the oven UNcovered for 10 minutes until cheese is melted.
• Remove pan from oven. Cut into desired amount of pieces. Put about one tablespoon or more of the reserved meat sauce on top and in the center of each piece as a garnish. Then divide evenly the reserved pesto/cheese mixture and put in center of the sauce on each piece to finish as the garnish. Serve hot. Makes 4-6 servings.

Steps:

• Boil the potatoes for about 15 mins or until tender. Drain, then return to the pan and roughly crush with a fork.
• Tip in the onion and spinach leaves. Pour over the olive oil, pesto and lemon juice, season to taste and toss to coat everything in the dressing. Serve warm with sausages, chicken or a steak.

Steps:

• Preheat oven to 350 degrees F.
• Partially thaw chicken breast strips if necessary and slice into ½ inch chunks.
• Place chicken chunks and frozen vegetables in a large bowl; add pesto and toss all until pesto is distributed over chicken and vegetables.
• Spray an 11 X 7 inch casserole dish with non-stick cooking spray.
• Add vegetables and chicken to casserole dish.
• Combine mashed potatoes with the tomatoes and their flavorful oil. Spread potato/tomato mixture over chicken and vegetables, being careful to cover completely all the way to edges of dish.
• Cover and bake at 350 degrees F for 25 minutes.
• Remove cover and bake an additional 10 minutes.