It’s 4.30pm. Your two-and-a-half year old is starting to get tetchy, and you know that the Grumbly Tummy Monster is about to rear its ugly head.
Your brain goes into auto-mode. Pasta, you decide hastily. No, that’s what he had last night. Fish fingers? None in the freezer. Honey on toast? Hmmm.
This is a common scenario in our house, ever since Pickle arrived. He tends to need me right on Tiny’s dinnertime, and unless I’ve been organised enough to get something sorted earlier in the day, poor Tiny ends up eating pasta and pesto again.
So on one busy day when I managed to put Pickle down for half and hour, I rummaged through the fridge and freezer and created what Tiny has dubbed “Pastry Swirls”.
The combinations could be endless; anything you would put in a toasted sandwich, you could put in here. Have fun experimenting – your little one(s) will help you find the perfect combination!
Pastry Swirls – serves 1-2 little ones (or 1 little one and 1 adult who likes to snack while feeding aforementioned little one!)
1 sheet pre-rolled puff pastry, defrosted
4 slices of shaved ham
1T crushed pineapple
2T cheese, grated or chopped
Preheat oven to 180degC fanbake.
Spread pesto evenly over the pastry, leaving a 2cm border at one edge.
Layer on ham, pineapple and cheese.
Wet the clear edge of pastry with a little water; roll pastry loosely to encase filling and place on an over tray.
Bake for 20-30 minutes, until inner spirals of pastry are cooked through and the top is golden brown.
Stand for a few minutes before slicing; warn your child to be careful, as the filling will be molten-lava hot!