Tuesday 2 August 2016

RECIPE: Hidden Vegetable Cheese and Onion Rolls

Getting toddlers to eat vegetable can be such a challenge, so these hidden vegetable cheese and onion rolls are ideal if you're struggling with this. Isabella generally loves vegetables, but has become wary of any food that is green. This has meant it's been harder to get a range of vegetables into her diet. I like adding grated vegetables into both finger food and meals because it means she's getting all the nutrients and doesn't really know what she's eating!

What you'll need:
1 Onion, peeled
1 Carrot, peeled
1 Parsnip, peeled
1 Apple, cored
1 Sweet potato, peeled and cubed
1 Green pepper, deseeded
100g Mild cheddar cheese, grated
1 pack of pre-rolled puff pastry
1 slice of bread, made into breadcrumbs
1 Egg
2 tsp Dried sage
1 tsp Italian herbs
1 tsp Dried thyme
Pepper, to taste
1 tsp Milk

What to do:
1) Preheat the oven to 180'C. Using the grater attachment on a blender, blend the onion, carrot, parsnip, apple and green pepper. If you don't have a blender with a grater attachment you could grate the vegetables by hand. 
2) Place the sweet potato into a microwaveable bowl, add a splash of water and cover with clingfilm. Microwave on high for 7 minutes. Add the grated vegetables into the bowl and microwave for a further 3 minutes. Leave to cool slightly.
3) Mix the cooked vegetables well, so that the sweet potato is mashed and the vegetables are well combined. Add the sage, thyme, Italian herbs and pepper.
4) Add the egg, breadcrumbs and grated cheese to the vegetable mixture. Mix thoroughly and leave to stand for 5-10 minutes to let the egg soak into the breadcrumbs.
5) Unroll the pastry and cut into two (length ways), so that you have two long strips of pastry. 
6) Spoon the vegetable mixture into the middle of each strip of pastry. Make sure you don't put too much mixture in the middle, as it will burst out when cooked.
7) Use a pastry brush to brush on the milk around the edges of the pastry. Fold one edge of the pastry to join the other, completely covering the vegetable mixture. Press down the joined edges with a fork to seal it.
8) Using a sharp knife cut the pastry into whichever size rolls you would like. Transfer onto a lined baking tray.
9) Cook for 20-25 minutes or until the pastry is browned and the filling is set. Leave to cool slightly and enjoy warm. 
I used some of the leftover mixture to make these little tarts. You can make them by rolling out a slice of bread, pressing it into a muffin tray and bake for 3-5 minutes. Add in the mixture and bake for a further 15-20 minutes.
What's your little ones favourite vegetables?

Feel free to leave a comment :)

Helen x

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