the impossibly easy broccoli, cheese and ham mini-pies

Aden thinks that almost anything that is green on his plate is poisonous. As do many almost 5-year-old kids, I guess.

Of course there are a few exceptions, and of them is broccoli. For some reason, the boy really likes broccoli. Sometimes, I rush when I cook his dinner and he would demand to know where his broccoli was.

One thing I have learnt from cooking for the little ones is that you can generally get kids to eat vegetables if you hide them in their food. I find pasta bakes really great places to hide chopped up chunks of vegetables. Pies are also great for tricking kids into eating vegetables.

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Today I am sharing a quick and easy recipe for a mini-pie. Because Aden loves broccoli, I have left the broccoli in pretty large chunks. If you have an anti-broccoli kids, simply chop them into smaller pieces.

To make these, you need Bisquick mix. Bisquick mix is amazing. You can use it to make so many things, like these impossibly easy mini-pies – here, here, here and here. I actually have quite a few more of these recipes. If you want to try them, search for “mini pies” on the side bar —–>. 🙂

If you do not have Bisquick mix, all is not lost. I have included a recipe for home-made Bisquick mix at the end of this recipe. Don’t panic, please! 

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Here are the instructions on how to make these pies.

Cut and blanch broccoli in salted, boiling water for 2 minutes. Drain and immediately submerge the broccoli in ice water to stop the cooking process. Set this aside.

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In a big mixing bowl, mix together Bisquick mix, milk, egg and oil.

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The mixture will be thick. Add the ham and drained broccoli. Stir to combine.

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Add Cheddar and mix to distribute evenly.

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Divide the batter among the well-greased holes of a muffin pan. You should have enough batter to make 12 pies.

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Bake at 200°C for 18-22 minutes, or until the tops of the pies are golden brown.

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Let the pies cool in the pan for 10 minutes before transferring onto a wire rack to cool completely.

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The pies can be store in the fridge for up to 5 days or kept in the freezer in air-tight containers for up to 3 months. Thaw in the fridge over night before re-heating.

Make these pies and I am sure your kids will only be too happy to eat them, vegetables and all!

ON-GOING WORKSHOPS

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Date: Thursday 5 January 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE (1 PLACE LEFT)

Date: Saturday 18 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Friday 6 January 2017

Workshop: Hands-on Butter Cookies and Salted Egg Yolks Cookies Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 21 January 2017

Workshop: Hands-on Butter Cookies and Salted Egg Yolk Cookies Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Friday 20 February 2017

Workshop: Hands-on Bread Loaves and Buns Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

The Impossibly Easy Broccoli, Cheese And Ham Mini-Pies
Yields 12
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For the pies
  1. 1 medium broccoli
  2. 1 1/2 cups Bisquick mix
  3. 1/2 cup (120ml) milk
  4. 3 tablespoons (45ml) vegetable oil
  5. 1 egg
  6. 1/2 cup (60g) cooked ham
  7. 1/2 cup (60g) sharp Cheddar cheese
For the Homemade Bisquick Mix
  1. 3 cups plain flour, sifted
  2. 1/2 tablespoons baking powder, sifted
  3. 56.7g cold butter or shortening
For the pies
  1. Cut and blanch broccoli in salted, boiling water for 2 minutes. Drain and immediately submerge the broccoli in ice water to stop the cooking process. Set this aside.
  2. In a big mixing bowl, mix together Bisquick mix, milk, egg and oil.
  3. The mixture will be thick. Add the ham and drained broccoli. Stir to combine.
  4. Add Cheddar and mix to distribute evenly.
  5. Divide the batter among the well-greased holes of a muffin pan. You should have enough batter to make 12 pies.
  6. Bake at 200°C for 18-22 minutes, or until the tops of the pies are golden brown.
  7. Let the pies cool in the pan for 10 minutes before transferring onto a wire rack to cool completely.
For the Homemade Bisquick Mix
  1. Place flour, baking powder and butter in a mixing bowl. Use a pastry cutter (or food processor) to cut in the cold butter until evenly incorporated. Keep in refrigerator for up to 4 months.
Notes
  1. The pies can be store in the fridge for up to 5 days or kept in the freezer in air-tight containers for up to 3 months. Thaw in the fridge over night before re-heating.
Adapted from Betty Crocker
Adapted from Betty Crocker
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/






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