Lots of veggies in here to make for a simple meatless monday meal. Now Alfie doesn’t like cooked mushrooms and most of the time refuses courgettes but the fact he ate 4 of these would suggest that actually he doesn’t mind them all that much!!!
Now i’m not a massive fan of hiding or disguising veggies…i think kids should know what’s on their plate and be used to seeing what the vegetable or food they’re eating actually looks like etc BUT sometimes getting a few extra portions of veg in can only be a good thing and i think if you have a child who isn’t great with their veggie intake then little tricks like this can really help!
These are packed with courgettes, mushrooms, grated carrot…cooked in garlic, butter and 1 tsp of oregano…then popped on top of some pastry with a tomato base or pesto base, followed by a scattering of cheese…and then simply rolled up then cut into inch thick pieces…topped with a little extra cheese and then baked in the oven for around 20 mins…yum! Perfect for lunchboxes, picky teas and picnics…or bulk this up a bit and serve with additional veg and some potato wedges…
It’s super easy to do, takes 10 mins to prep and then 20 mins in the oven…so here are the steps..
Start by frying off some finely cut mushrooms and grated courgette. Make sure you squeeze ou any excess liquid from the courgette before adding to the pan…then add 1 crushed garlic clove and 1 tsp oregano and season and then once cooked leave to cool..if it’s hot it will make working with your pastry tricky.
Next roll out your pastry, leaving the parchment paper on…i’ve gone for half half here…so one half passata and the other half pesto…Alfie is a pesto fiend so no surprises for guessing which one’s he went for!
Once you’ve put the base layer on top with your courgette and mushroom filling and then top with grated carrot. You can add the carrot to the courgette mix…i just decided to add this last minute hence grating it on..
Then top with some mozzarella and some grated cheese…
Then carefully start rolling from the shorter side all the way along until you’re left with..
A large roll…this is looking slightly sloppy as my kitchen was so hot today mid heatwave!!!….the pastry was getting very soft but we got there in the end!
Now simply cut inch thick slices out of the roll and then lie each roll up flat onto the parchment paper and scatter with a little more cheese….
Bake in the oven for 20 mins or so at 180C
And that’s it!!
So to recap here’s what you need:
- 1 roll of puff pastry
- 1 clove of garlic – crushed
- 1 courgette – grated and liquid squeezed out
- 1/2 carrot – grated
- 1 tsp oregano
- Large handful of button mushrooms finely chopped
- Cheddar cheese
- knob of butter
- Passata or pesto or both depending on your preferred base
Here’s what you need to do:
- Preheat the oven to 180C
- In a pan melt some butter and add your carrot, courgette and mushrooms and gently fry for a few minutes.
- Then add 1 tsp oregano and your crushed garlic clove
- Once the mushrooms have taken on a bit of colour and the courgettes cooked through take off the heat and leave to cool
- Meanwhile roll out your puff pastry, keeping the parchement paper it comes with underneath. If yours doesn’t come with parchment roll out onto parchment paper.
- Next put your base on, so either the pesto or passata
- Once the courgette filling has cooled scatter that over the top.
- Next add your cheese, scatter a handful of cheddar and some mozzarella over the top.
- Now it’s time to carefully roll this up so you’re left with a big roll at the end.
- Take a sharp knife and cut inch thick pieces out and then lay each piece flat onto the parchment paper.
- Finally top with a little more cheese and then pop into the oven for around 20 mins.
- Serve with some potato wedges and added veg for a more substantial meal or pop into a lunchbox with some other nibbly bits! or enjoy as a picnic!
Hope you like them!! xx