1 tbsp olive or rapeseed oil
1 large onion, halved and grated
2 carrots, grated
1 beetroot, grated
100g mature cheddar, grated
small bunch thyme, leaves picked
320g sheet puff pastry
1 egg, beaten
1) Heat the oil in a large pan. Add the onion and sizzle for 5 mins, stirring now
and then, until softened. Add the carrot and beetroot, season well and cook
gently for 5-10 mins, stirring until the veg is soft. Tip into a bowl.
2) Stir the cheese and thyme leaves into the vegetable mixture while it’s still
3) Chill the mixture for 30 mins or so until cool enough to handle.
4) Unroll the pastry. Cut in half lengthways, then pile the cooled filling down
the middle of each strip of pastry. Brush the edges of the pastry with a little
beaten egg, then fold the sides over to cover the filling. Turn the rolls over so
the pastry seam is tucked underneath and cut each roll into 3, so you have 6.
5) Place on a baking tray lined with baking parchment, brush with a little more
6) Chill until ready to cook (or at least 15 mins). Heat oven to 200C/180C
7) Bake for 20 mins until golden brown. Serve the rolls warm or cold with salad
or baked beans.
This is a fantastic cooking activity which encourage your child to develop a
variety of skills. Stirring the cheese and thyme leaves into the vegetable
mixture will develop their gross motor skills. Your child could even help out
with grating the mature cheddar, whilst being supervised by an adult.
Spooning out the mixture onto the puff pastry will develop their hand-eye
coordination skills, along with measuring and control.