Broccoli and carrot pastry wheels
I’d seen versions of this recipe for pastry wheels all over Pinterest and Instagram, so when I found myself with some leftover puff pastry, it was the first thing I thought of to do with it. It’s part of my ‘get Theo to eat vegetables’ mission, and it worked a treat. He ate 4 and I ate 5. There was nothing left at the end apart from a few flakes of pastry, so I think we can call that a success!
Because this involved a scrap of leftover pastry, my measurements are a little bit on the rough side, but I do think that this is one of those recipes that are more of a guideline than a strict set of intructions. I had some cooked broccoli and carrot batons leftover from the night before, but I think you could use pretty much any vegetables.
I am going to try this next with some cooked spinach – I think whatever vegetables you use, as long as you try and drain as much water from them as possible, so that the pastry doesn’t go soggy, you’ll be alright.
- 25-30cm of puff pastry
- 1 tbsp tomato paste
- Good handful of cheese
- 3-4 broccoli florets, cooked and chopped
- 2-3 carrot batons, cooked
Step one: Cover the pastry base in a layer of tomato paste and sprinkle over the cheese.
Step two: Place the vegetables in two rows, so that when you roll the pastry you first cover the broccoli, and then cover the carrots.
Step three: Continue rolling until you have a long pastry log, then carefully cut into slices around 1 cm thick. I found using a serrated knife was the easiest way to do this without totally crushing the pastry.
Step four: Bake for 25-30 minutes, or until the pastry is golden brown and the cheese is all melty and delicious.
Step five: Cool for 5-10 minutes before eating – that cheese is VERY HOT right now!
Any other good recipes you’ve spotted lately that would help a very particular child eat some vegetables? We try to just give him our leftovers, but he’ll generally eat the carbs and dairy and ignore whatever else is on the plate!