I reckon this mini impossible pies recipe is going to be your new go-to for school lunches. I can’t tell you how many times this one has been a saviour for me. Just when you think there’s nothing in the fridge / pantry to pack for lunches, out this recipe comes.
I’ve made all kinds of varieties of the mini impossible pies and the kids have liked all of them. These are great for packing in a few extra veggies for the non-veggie eaters (I can’t believe my kid is 14 and still won’t eat a single vegetable – that he knows about). This is all about seeing what’s in the fridge and throwing it in.
Here are some variations:
• Mushroom, carrot, cheese and onion (recipe below)
• Zucchini, carrot and apple
• Capsicum, cheese and corn
• Ham and cheese
• Peas and corn
• Mushrooms, carrot and sweet potato
Just grate any veggies and add them in place of what you’re missing in the recipe. If all you have are eggs, then just make the recipe with eggs.
Mini impossible pies are good served cold in the lunchbox or warm in a Thermos. My kids eat them either way.
Mini impossible pies
Takes 10 minutes
Bakes 15 minutes
• 1 cup grated carrot
• 1 cup mushrooms, finely diced
• ¼ small Spanish onion, finely chopped
• 1 cup grated cheese
• 5 large free-range eggs
• 5 Tbs self-raising flour
Preheat oven to 200ºC and grease a 12 hole muffin tray. Line each hole with baking paper to make cases (see note).
Mix the carrot, mushrooms, onions and cheese in a large bowl then distribute evenly into the muffin holes.
In a jug, whisk the flour into the eggs until smooth then pour egg evenly into each muffin hole.
Bake for 15 minutes, or until lightly brown and pulling away from the edge of the muffin cases.
To make muffin cases, cut 15 cm squares from baking paper. Find a glass that has a base that fits into the bottom of the muffin hole. Place the square of baking paper against the base of the glass and fold down. Like this (thanks Manuela!):
Would your kids like these mini impossible pies cold in the lunchbox?