Courgette Puff Wheels with Cheese & Herbs
As parents, we are always trying to find ways to make our children’s meals both healthy and enjoyable. That’s why we were thrilled when Katie Benson-Taylor, a parent in the Sesame Lane Clontarf community, shared her recipe for puff wheels. These delicious treats are a hit with her own children and would make a perfect addition to any lunch box. With their crispy texture and savory flavor, your kids will be asking for these puff wheels time and time again. Best of all, they’re easy to make using simple ingredients. Trust us, after one bite, your kids will thank you for such a delightful addition to your home-made snack menu!
INGREDIENTS
- 375gm packet of puff pastry at room temperature
- 2 ½ tbs tomato paste
- 1 tsp mixed dried herbs
- 1 tsp garlic granules
- 2 tsp smoked paprika
- 1 small zucchini grated
- 80gm cheddar cheese grated
- Optional; 1 egg beaten
METHOD
Preheat oven to 200˚c fan forced or 220˚c then line a baking tray with baking paper.
In a small bowl, add tomato paste, 5 tbs water, herbs, garlic, paprika and pepper, stir well and set aside. Pile the grated zucchini into a clean tea towel and squeeze out as much liquid as you can. Tip: If you skip this step, your puff wheels will be soggy.
Lay sheets of pastry on a clean surface, and spread sauce equally over the sheets from edge to edge.
Now top with zucchini, separating any lumps and then sprinkle the cheese over the top. Roll the pastry into a long sausage, and cut the roll into 12 equal slices.
Place flat side down on baking tray so you can see the spiral design. Lightly brush each puff wheel with the beaten egg. This is optional.
Bake for 15-17 minutes or until the pastry has puffed up and turned golden.
You can freeze for 3 months or keep for 2 days in fridge.
