I can safely say this is my very own recipe – insert applause here ; ) It makes a delicious dinner served with salad and is also a great lunch box filler. It’s also a wonderful snack to pop in the oven for parties (the kids will never know it’s actually good for them : )
Ingredients (makes 12)
1 cup chopped mushrooms
1 medium red onion diced
1 cup chopped ham
1 tomato diced
3 cloves of crushed garlic (you can use less but I LOVE garlic)
1 tbs parmesan cheese (fresh is best)
1 medium zucchini grated
1 cup of grated tasty cheese
1/2 cup chopped parsley (basil would also work really well)
6 sheets of shortcrust pastry
Pre-heat oven to 200 degrees.
Mix together all of the ingredients, except shortcrust pastry & tomato paste in a large bowl.
Lay out three sheets of the pastry and make 4 circular indentations to mark out where your filling will go (I used a chardonnay glass, but you can use a cookie cutter or egg ring).
Smooth a small amount of tomato paste onto each circle.
Fill the middle of each circle with the filling & pile as high as you can.
Get the remaining sheets of pastry and place one over each of the filling sheets.
Push down around the filling so you can see where to cut your circles.
Take your glass/cookie cutter and cut out your puffs.
Make sure all of the edges are sealed.
Make a cross in the top of each parcel with a sharp knife to enable any steam to escape.
Place onto a baking tray lined with baking paper and pop into the oven for 20 – 25 minutes until golden brown.
*to help aid the ‘browning’ process, you can brush with some melted butter, egg wash or cooking spray.
We have plenty of other recipes for you in our ‘Cooking with Kids’ section. Check them out!