little wonton shepherd’s pies

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I’m a copycat, I admit it! I get inspired by other people’s recipes. This one called Petite Wonton Shepherd’s Pies was from Hungry Girl, but I changed it up by using mashed cauliflower instead of mashed potato and ground chicken breast instead of turkey. Since I’m an old hand at making shepherd’s pies I did not follow a recipe but I’ll list the ingredients (roughly speaking). We ate these for a light supper but they will make a great appetizer too.

1 medium head caulflower florets, stem discarded
Salt and pepper
1 teaspoon milk
olive oil
1/2 pound ground chicken breast
1 teaspoon fish sauce (nampla)
1/2 teaspoon white pepper
1 1/2 cups mixed frozen vegetables (e.g. peas and carrots)
1 cup chicken gravy from a packet
1 package square wonton skins

Heat the oven to 400˚F. Brush the inside of a small 12 cup muffin tin with olive oil. Line each cup with a wonton skin. Fold it to fit the cup if necessary. The extra bits of dough will hang over the edge of each cup like a four-point star.

Boil a large pot of water filled 1/3 full. Add the cauliflower florets and cook 4-6 minutes or until tender. Drain and put florets into the workbowl of a food processor. Pulse 3-4 times, adding 1 teaspoon milk to moisten the vegetable. Season to taste.

Cook the frozen vegetables in hot boiling water about 5 minutes. Drain and set aside. Heat 1 teaspoon oil in a small skillet and cook the ground chicken until it just turns white. Set aside.

To assemble the wonton pies, put a spoonful of vegetable in each cup. Top with a spoonful of meat. Drizzle a spoonful of gravy on top. Generously top with a tablespoon of mashed cauliflower. If desired, sprinkle a little seasoning salt on top. Bake 15 minutes or until the edges of the wonton are crisp and brown. Serve hot.

Variation
I made my own quick and easy chicken gravy! Melt 1 1/2 tablespoons unsalted butter in a skillet. Remove from heat. Add 1 1/2 tablespoons flour and whisk to combine. Return to heat and add 1 cup water and 1/2 chicken bouillon cube. Stir often until it begins to bubble. Add 1/2 teaspoon pepper. Season with onion powder, garlic powder, and herbs, if desired. Taste, and if desired, add salt. As the gravy gets hotter, it will thicken–no need to add more flour.

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