Potato Nests with Corn and Peas

 

Ingredients

 

Serve 4

• 3 tbsp butter

• 3 egg yolks, lightly beaten

• 2 lb/1 kg mashed potato (with butter, milk and nutmeg)

• 1 carrot, cut in small dice

• 3 oz/90 g canned corn

• 4 oz/125 g hulled/shelled peas

• salt and freshly ground black pepper to taste

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Mix 2 tbsp of butter, 2 egg yolks, and the mashed potato in a large bowl until well blended.

2. Spoon the mixture into a pastry bag fitted with a plain tip. Squeeze out 8 rings (for "nest") onto a lightly buttered baking sheet. Brush with the remaining beaten egg yolk.

3. Bake for 10-12 minutes or until golden. Cook the carrot, peas and corn in salted, boiling water for 5 minutes, or until tender.

4. Drain well, toss in the remaining butter and season with salt and pepper. Spoon into the potato nests and serve.