12m +, Lunchbox Idea, Nut Free, Vegetarian

Mini Cornish Pasties

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  • 12m +
  • Can be frozen
  • Nut Free
  • Vegetarian (optional)

 

My Step-mum makes the best pasties ever, probably due to the fact she is Cornish through and through. I got to grow up eating these tasty handheld delights and I’m really pleased to report that My Monster seems to love them as much as me. There is a bit of effort involved in these so I recommend making a batch or two at a time and popping them in the freezer. They are great for taking to the beach, pool, park or on a picnic as they taste fab both hot and cold and are super easy to hold and eat.

I initially made My Monster the veggie version of these but he has recently evolved to the meat ones too, just be sure to chop the meat nice and small and check that it is lean. To make the veggies, just omit the meat from the recipe.

Ingredients:

For the pastry

  • 250g strong bread flour
  • 250g wholemeal flour
  • 120g lard
  • 125g butter
  • 175 ml cold water

For the filling

  • 450g good quality beef cut into cubes
  • 450g potato, diced
  • 250g swede, diced
  • 200g onion, sliced
  • Pepper to taste
  • Beaten egg or milk to glaze

 

Method:

To make the pastry, you can ether use a food processor or make it by hand. Rub the two types of fat lightly into flour until it resembles breadcrumbs. Add water, bring the mixture together and knead until the pastry becomes elastic. It takes a little longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and
retain a good shape. Wrap with cling film and leave to rest for at least 2 hours in the fridge.

While chilling chop and thinly slice the meat and vegetables.

Pre-heat the oven to 165 degrees.
Roll out the pastry and cut into circles a saucer (from a tea cup) is an ideal size to use as a guide. Layer the vegetables and meat on top of the pastry, adding pepper to taste.
Bring the pastry around and crimp the edges together. Glaze with beaten egg or an egg and milk mixture.
Bake for about 50 – 55 minutes until golden.

 

Enjoy

Em xx

8m +, Lunchbox Idea, Nut Free, Savory

Pork and Apple Fingers

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  • 8m +
  • Diary Free
  • Egg Free
  • Nut Free
  • Can be Frozen

I’m aware that not everyone eats, or enjoys pork, but in our house it’s a massive hit. These Pork and apple fingers make a great healthy alternative to sausages, and they are a super finger food for little ones learning to fed themselves. As with most of my recipes they can be frozen.

Ingredients:

  • 250g minced pork
  • 1 small grated apple
  • 1 grated carrot
  • 1/4 cup wholemeal breadcrumbs
  • Pinch of dried sage

Method:

Pre-heat oven to 180 degrees and line a baking tin with grease-proof paper.

Put all the ingredients into a mixing bowl and combine using your hands until well mixed. Transfer mix into the baking tray and press down firmly. Bake for 20 minutes. When cooked slice into fingers.

 

Enjoy

Em xx

8m +, Breakfast, Lunchbox Idea, Nut Free, Savory, Veggie

Chickpea Patties

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  • 8m +
  • Nut Free
  • Can be frozen
  • Vegetarian
  • Lunchbox Idea

These Chickpea Patties rock! They’re great for lunches, fab for breakfast topped with an egg, or served in a bap as a burger for dinner. Little hands can easily eat these themselves and bigger hands enjoy then just as much. They freeze really well and keep in the fridge for 3 days. I cook them in coconut oil as both The Monster and I enjoy the flavour but feel free to use which ever oil you prefer.

Ingredients:

  • 1 can chickpeas drained
    1 small sweet potato grated
    1/2 medium onion
    1/4 cup wholemeal breadcrumbs
    1 large egg, lightly beaten
    1 clove garlic, chopped
    1 teaspoon dried parsley
    1 teaspoon ground cumin
    3 tablespoons wholemeal flour (for coating)

Method:

Pop everything except the flour in to a food processor (if you don’t have one a mixing bowl and a hand blender also do the job). Blitz until you have a coarse paste. put the flour into a shallow dish. Form the chickpea mix in to patties, whatever size you like. Coat in flour and shallow fry for 4 minutes on each side until golden brown.

If freezing wrap individually in baking parchment before hand to prevent them sticking together.

 

Enjoy

Em xx

8m +, Breakfast, Lunchbox Idea, Nut Free, Vegetarian

Sugar-free Banana and Blueberry Muffins

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  • 8m +
  • Egg free
  • Nutfree
  • Can be Frozen

My little monster loves anything with banana and/or blueberries so these muffins go down an absolute treat with him. They don’t contain any added sugar, as the banana keeps them nice and sweet. If you wanted to make them dairy free you can also replace the milk with a dairy free alternative. As normal I make a batch of theses and pop them in the freezer, they defrost pretty quickly.

Ingredients:

  • 2 ripe bananas
  • 1/2 cup of blueberries
  • 2 cups of self raising flour
  • 3/4 cup of milk

Method:

Pre heat the oven to 170 degrees. Line 12 hole muffin tray with paper muffin cases. In a mixing bowl mash the 2 bananas well. Sprinkle a little of the flour over the blueberries (this will stop them sinking to the bottom) Add the rest of the flour to the bananas, add the milk and stir until fully combined. Add the blueberries and gently stir through. Divide the mixture in to the muffin cases and bake for 20 mins or until a light golden colour on top (they won’t go as golden as regular muffins due to the lack of eggs and sugar)

Enjoy

Em xx

10m +, Lunchbox Idea, Nut Free, Savory

Chicken Broccoli and Cheddar Nuggets

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  • 10m +
  • Nut Free
  • Can be frozen
  • Lunchbox idea

Pretty much all kids (and a fair amount of adults love nuggets) but most are pretty unhealthy and lets be honest, pretty bland as well, but not these bad boys. The broccoli and cheddar give these nuggets a fab flavour. As well as being tasty on their own they also work really well in a wrap with salad, if you want a lunch idea for older children. This recipe makes 12-15 nuggets but they freeze well so you can always make a double batch so you always have some on hand for a quick meal.

Ingredients:

  • 250g minced chicken
  • 1/2 cup of chopped broccoli florets
  • 1/2 cup of wholemeal breadcrumbs
  • 1/2 cup extra mature cheddar, grated
  • 1 egg

Method:

Pre-heat the oven to 180.

In a mixing bowl place all the ingredients and combine well using your hands. Take a baking sheet and line with baking paper. Divide the mixture, shape into nuggets (I used two spoons ) and place on the baking tray. Bake for 10-12 minutes or until the cheese in the nuggets turns golden.

 

Enjoy

Em xx