Toast pies. In the culinary world they're called croustades, but to our 2.5-yr old, he has 'toast pie' on his plate. Bread cases, filled with any manner of things, are a popular canapé the world over - creamy fish or mini quiches anyone? Well, we had leftover shepherds' pie in the fridge and a hungry young boy who, like most of his peers, loves toast, loves mince and loves cheese. So, alright then, toast pies for tea!
12 slices bread
Leftover bowl of bolognese mince/shepherds pie
- Turn oven on to 180 degrees celcius (160 fanbake).
- Trim crusts off your bread. Flatten completely with a rolling pin - real elbow grease here, 'cause the flatter your bread, the crunchier your edges will be. And the base will be soft, but not soggy.
- Butter bread and place butter-side down in muffin tray.
- Fill with mince (you want this to be cold, or at least cool, if possible).
- Place grated cheese on top (I like quite a lot).
- Bake until cheese is browning.
- Leave out of the oven for a few minutes before attempting to eat them. They are crazy hot when first pulled out!