Rosti Topped Chicken Pie with Cheese Muffins

Todays Rosti topped Chicken Pie was a success. I was bit worried…the recipe said to par boil the potatoes before grating them, but as i was up to my eyeballs making truffles (more about that tomorrow) i decided to just bung them on top of the pie filling and hope for the best lol. It was fine 😉


So bung any pie filling into a dish and grate potato on top as the crust. I used ordinary potatoes plus 2 Sweet ones i still had in the fridge. Just remember to add some salt and squeeze out all that juice before you bung it on top 😉 Next time i might add a bit of parsnip, or even butternut squash 🙂

Rather than do another bread today i went for

Cheese & Leek Muffins (from Great British Food Magazine)

  • 225g self raising flour
  • 1 finely sliced leek
  • 100g grated cheddar
  • pinch of pepper
  • 175ml semi skimmed milk
  • 1 large free range egg
  • 50ml Rapeseed oil
  1. Preheat oven to 200C and grease 12 muffin moulds.
  2. Combine flour, leek, chess and pepper in a large bowl. In a separate bowl (measuring jug IMO) mix together the milk, egg and oil then add to the dry ingredients and stir to form a lumpy batter.
  3. Fill muffin moulds with the mix and bake for 20 minutes until golden brown.


I have 2 complaints…

  1. They desperately needed salt and
  2. They weren’t very cheesy lol

So next time i might add some Parmesan, and definitely some salt 😉

Valentines day tomorrow so I’m off out for a date night…have a good one!

Are you doing anything for Valentines Day?


4 thoughts on “Rosti Topped Chicken Pie with Cheese Muffins

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