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Broccoli, Ricotta and Tomato Pasties

Serves 6-8

  • 1 Tablespoon olive oil
  • 2 large spring onions, washed and sliced
  • 1 x 400g tin whole peeled tomatoes
  • 1/2 teaspoon chili flakes
  • 300g broccoli, chopped into quite small chunks
  • 200g ricotta cheese
  • 2 tablespoons Parmesan cheese, grated
  • 4 Sheets all butter Puff pastry
  • 1 egg, lightly whisked with a dash of milk

 

What to do:
 

Preheat the oven to 200 degrees.

  • Wash spring onions and finely slice.
  • Heat oil in a medium fry pan, add spring onions and tomatoes breaking them up slightly with a wooden spoon. Add the chili and cook until the tomato juices have evaporated or tomatoes have dried out (no lid required).
  • Cut the broccoli into small florets (I find with kids the smaller the better!). Steam broccoli for 3-4 minutes until tender - slightly under is better as it will continue to cook in oven. 
  • Combine broccoli and the tomato mixture in a large mixing bowl.
  • Add the ricotta and parmesan cheese to bowl. Season and mix well.
  • Break an egg into a bowl and whisk lightly with milk.
  • Using a pastry cutter, cut puff pastry into circles approximately 15cm wide. Spoon mixture onto the center of the pastry circle and fold over to make a pasty shape. Pinch edges hard to seal in mixture. Brush pastries with egg wash and place onto a greased oven tray. Bake in the oven for about 15 to 20 minutes until golden brown.
Broccoli, Ricotta and Tomato Pasties

These are super quick and easy - perfect for kids parties! Especially when your needing some new inspiration for the popular mini sausage roll with sauce. They also freeze well, so stock up for mid-week quickies and snacks.


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!