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45 mins
Potato and Pea Nests Recipe

Potato and Pea Nests

An Ideal Recipe for EntertainingAn Unusual RecipeAn Ideal Recipe for Vegetarians
Graham

Recipe by  

Definitely one of my favourites when entertaining family or friends, Potato and Pea Nests are great fun to serve and look very professional too. In fact, they are simple to create but you do need a 'piping bag'. A pipe is a cone-shaped flexible bag with various size and shape nozzle attachments so that soft foods can be squeezed out to form patterns and shapes. These piping bags are available in disposable form and are very cheap to buy.

      Preparation Time: 5 Minutes

      Cooking Time: 40 Minutes

A Top Choice Recipe for Entertaining

Ingredients for Potato and Pea Nests

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
6 medium-sized
potatoes
1 oz
butter
up to ½ cup
milk
2
eggs
4 oz
frozen petits pois (small peas)

 

How to Cook Potato and Pea Nests

  1. Peel the potatoes and follow the recipe for creamed potatoes. If the creamed potato is too runny it will settle and spread on the baking tray instead of holding its shape so add the milk slowly and carefully and keep the mix just a little on the 'stiff' side. After mashing the potatoes, beat the eggs, add to the potatoes and mash some more.
  2. Take a spoonful of potato and spread it onto a greased baking tray to form a thin circle about 3" (7.5cm) in diameter. This forms the base of the 'nest'. Now pipe potato in circles around the circumference of the potato base and build up the edges so that the potato takes on the shape of a nest. Continue making nests like this until you have used up all your potato (you should get at least 4 nests out of 6 medium-sized potatoes). Place the baking tray in the middle of a preheated moderate oven Mk 6 - 400ºF - 200ºC for about 20 minutes until the potato is golden brown.
  3. When the potato nests are almost ready, cook the petits pois in a little salted boiling water for about 2-3 minutes then drain in a sieve (strainer). Spoon the peas into the nests and serve immediately. (Any surplus peas can be served from a serving dish if required).

 
Graham GRAHAM'S HOT TIP:
Even with well-mashed potatoes it is always possible to get small lumps of potato that won't pass through the nozzle of the piping tool. Just do what every chef does (but would never admit to) and suck the end of the nozzle to extract the block!
 
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