Do you cook much with your kids? I used to hate baking with mine, although I forced myself to do it – too much mess, too much wriggling about on the stool they were standing on, too much kiddy grime in the batter.
But now they’re a bit older, they can actually do useful things like use a knife and measure amounts and stir ingredients without most of it ending up on the surrounding bench.
Plus I’ve started recently to talk the Gs through the food choices we make – what’s cheap, how we use leftovers, how we can boost a meal with vegetables and reduce meat consumption, how to plan a menu, what requires minimal washing up (obviously). It’s never too young to start – once they’re old enough, they can take over cooking one night a week, and hopefully, this also means their university meals will be a little more balanced than endless pot noodles.
G Major is particularly interested. She spent a happy afternoon last weekend playing at being a food critic – she watched the lunch being made, inspected the table setting, made a great show of tasting the food, then wrote up her review (5 stars, thank you very much).
She also wants to do much more cooking, so the last few weeks I’ve planned Sunday dinner around what she can prepare. This chicken pie was easy enough for her to properly do it all herself, with just a bit of supervision.
What you need
- 350-ishg chicken, cubed ( I used mini fillets becuase they’re easier to cut up but there are cheaper cuts)
- 1 large leek, finely sliced
- I large carrot, ditto
- 1 heaped tablespoon flour
- 200ml chicken stock (low salt if you have it)
- 100ml white wine
- 100g cream cheese
- 3 sheets filo pastry
- Butter and oil
What you do
- Brown the chicken in a little olive oil, then set aside.
- Add some butter to the same pan and soften the leeks and carrot. Then sprinkle over the flour and cook out for another 2 mins.
- Stir in the wine and stock and simmer til thickened, about 5 mins. Add the cream cheese and stir til melted, then tip the chicken back in.
- Pour the whole mix into your pie dish and leave to cool.
5. Brush the edges of the pie dish with olive oil, then fold the sheets of filo pastry over the pie. We used three sheets, concertinaed across the length of the pie dish.
6. Brush with olive oil and bake at 180 for about 35 mins.
Serve with your favourite veg – we had sweet potato mash, beans, spinach and peas. This was enough for 4 of us for supper, plus a lunch the next day for Big G and a weeknight supper for G Major later that week.
So easy a 6 year old can make it – get to it!
And tell me – what do you like to cook with your kids?