Mini vegetable pie

A solution for those who like to cook a pie without making pastry pie bases - use rice. Perfect little pies for little hands.


1 1/2 cup cooked calrose or medium grain rice
2 T parmesan cheese, finely grated
1 egg yolk

pie filling:

20 g butter
50 g button mushroom, finely chopped
90 g zucchini, grated coarsely
60 g tomato, finely chopped
100 g ricotta cheese
1 egg yolk

Saute the mushroom, zucchini, tomato in butter until they are soft. Turn off heat and add the ricotta cheese and egg yolk. Grease medium-sized muffin pan. Combine rice, cheese and egg yolk, and line the bases and sides of the muffin holes. Fill each rice shell with the prepared vegetable filling. Bake in 180C oven for 25 minutes or until the filling is set. Makes 7.

Source: Babies & toddlers