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!Keep in touch