This dish is loved by every Brits or expats living in the UK and it’s my personal favourite! 😋 ❤ It’s not something I would make every day but certainly as a good treat for the whole family! 🙂
Toddler J loved it and Lilbro just ate the pastry. lol
You can tell that the first pasty didn’t look so good! 😂 I got better after the 3rd one. 😁.
There are 2 ways of crimping but both are traditional ways of crimping the pasties.
1) half moon
2) bring both sides up and crimp on the top.
I’ve used minced beef instead of skirt steak for easy chewing for my toddlers.
For vegetarians, substitute meat with swede.
- 2 sheets of store bought shortcrust pastry or make your own with my recipe below
For the pastry
- 1 3/4 cups flour of your choice (I’ve used spelt flour)
- 110g cold unsalted butter
- 3/4 tsp pink salt
- 1/4 cup cold water
For the filling:
- 100 g good quality low fat minced beef or skirt steak, cut into small cubes
- 1/2 cup potato (finely diced)
- 1/2 cup carrot (finely diced)
- 1/2 cup onion (finely diced)
- 1 tsp fresh thyme (chopped)
- 1 tsp fresh rosemary (chopped)
- 1/4 cup olive oil
- 1 egg beaten + 2 tbsp milk to glaze
- Mix all the ingredients for the filling together in a large bowl. Put the flour, salt and butter in a food processor and blitz until it has a sticky consistency. Move over to a large bowl.
- Add water, bring the mixture together and knead until the pastry becomes elastic. Cover with cling film and leave to rest for 3 hours or ovenight in the fridge.
- Cut and divide the pastry into little balls. Roll out one ball to an oval / rectangular shape, layer with the filling on top of the pastry. Bring the pastry around and crimp the edges together.
- Glaze with egg mixture and bake at 200 degrees C for about 35-40 minutes until golden.
- Refrigerate up to 4 days and freezable. Reheat in the oven.
Delicious Baked Salmon Rice Croquettes.
Suitable for babies from 7-8 months+ [if no egg allergies].
We always have leftover boiled rice in our household and I usually make fried rice the next day but this time I wanted to try something new. I have a pack of salmon fillet that needed to be used up, so I put these two together and turn them into little croquettes. 🙂
Gosh, they tasted soooo good and packed with veggies and Omega-3 too! Definitely a win win meals for my kids! My two toddler sons ate 3 croquettes each! Yeah!:)💪.
These delicious little babes would make a great blw baby food as the texture is firm and not crumbly, and also ideal for fussy eaters with hidden veggies 😄. Hiding veggies in meals is the only way to get my kids to eat them!🙈
It took me max 40 minutes from prep to finish. Perfect dinner plan for working mom and busy mom like me! 👍 They’ll be yummy for lunchboxes too!
Served 2 toddlers and 1 adult.
- 300 gr salmon filet (blitz in a food processor before hand, until little chunks / chopped by hand)
- 1 1/2 cups of leftover over rice (I used basmati rice)
- 1 small zucchini (grated)
- 2 medium carrot (peeled & grated)
- 1 egg (beaten)
- juice of 1/2 lemon .
- 1/2 tsp salt (omit for babies under 12m old).
- 1/2 tsp garlic powder
- cold pressed coconut / olive oil for frying
- add on or replace with: chopped kale / spinach.
- Preheat the oven to 200 °C / 400 °F. Line a large baking tray with a baking sheet. Brush /spray over with olive oil.
- Heat up a medium size non stick frying pan with oil. Add the grated zucchini and carrots and sauté until soft.
- When the veggies are done then move them to a large bowl and add the rest of the ingredients and mix until it’s well combined.
- Use a tablespoon to press the mixture against your palm and mould into a croquette shape.
- Bake for 15-20 minutes. Drizzle with some lemon juice and leave to cool for 5 mins before serving.
Chickpea Nachos or Tortilla Chips whichever word you use it doesn’t change the fact that these are so delicious!
Such a great and healthy snacks packed with protein for babies & toddlers. Served plain or with guacamole.
I cannot stress enough how delicious these pure goodness chickpea nachos are! Once you try this recipe, you will NOT go back to store bought ones! Me and my boys almost finished the batch before dinner time! Bad move from mama! Guess who didn’t eat his dinner . These are 100% vegan and glutenfree! Try them and and let me know your feedback. 😉
- 1 cup chickpea flour
- 1/2 tsp pink / sea salt (avoid for babies under 12 months old)
- 1/2 – 1 tsp milled black pepper
- 1/2 tsp baking powder
- 1/4 cup melted coconut oil / olive oil
- 3 tbsp – 1/4 cup warm water
- Preheat the oven to 175°C. Add chickpea flour, salt, pepper and baking powder into a medium bowl and give it a good mix. Add melted coconut oil / olive oil and mix with a fork and then fingers until the dough is crumbly. Add warm water and stir until the dough comes together. If the dough is too dry and crumbly then add more water, a teaspoon at a time, until it does. Do not overwork the dough.
- Mould the dough into a ball and place it onto a baking sheet and flatten into a rough disc. Place another sheet of baking sheet on top of the dough and using a rolling pin, roll out as thin as possible. The thinner the dough, the lighter and crispier your nachos will be. Remove the top layer of baking sheet and slice the dough into triangles. Slide the baking paper and dough onto a baking tray and place in the oven. Bake for 13-15 minutes or until the the edges start to turn golden.
- Let them cool down and serve the nachos with guacamole or simply on their own.
- Store them to in airtight container up to one week.