Beefy Picnic Bites with Parsley Pesto

Preparation Time: 20-25 minutes

Cooking Time: 25-30 minutes


12 oz lean ground beef

2 tablespoons oil

2 medium potatoes, peeled, thinly sliced and dried

2 garlic cloves, peeled and finely chopped

1-2 teaspoons ground paprika

2 large zucchini, topped, tailed and very thinly sliced lengthways

1 x 9 oz jar prepared grilled capsicum peppers, drained

2 oz mild hard cheese (e.g. Cheddar), grated

4 medium eggs, beaten

Fresh rocket or watercress leaves, to garnish

For the Parsley Pesto:

4 tablespoons fresh parsley

1 garlic clove, peeled and finely chopped

1 oz grated Parmesan cheese

1 oz raw cashew nuts, toasted and roughly chopped

5 tablespoons extra virgin olive oil


  1. Preheat the oven to 400°F.
  2. Heat the oil in a large non-stick frying pan. Cook the potato slices for 10 minutes, turning regularly until golden brown. Remove and drain on absorbent kitchen paper.
  3. In the same pan, cook the mince with the garlic, seasoning and paprika for 5-7 minutes. Set aside to cool.
  4. Lay half the potatoes over the base of a 8 inch non-stick square cake tin, followed by the zucchini, peppers and mince mixture. Add the remaining potatoes then the cheese.
  5. Season the eggs and pour into the tin. Leave for 1-2 minutes for the egg mixture to settle.
  6. Bake for 20-25 minutes then set aside to cool slightly for 15-20 minutes then cut into bite-size pieces and serve warm.
  7. Meanwhile prepare the pesto; place all the ingredients in a food processor or blender and blend until smooth. Season to taste and serve with the bites.