Almost three years into mothering my sweet little boy, I’ve had to bend a lot of the principles I had in my mind before entering parenthood. There are others though, that with the cooperation of my little gourmand, I never had any trouble to instill – and those all have to do with food.
One of them was that I absolutely wanted him to consider vegetables as an essential part of the meal. Not something I would have to push. Not something we would have to fight over. One condition: taste everything. Even just by licking.
So from his very first day at school, vegetables are in his lunchbox. September and October were still nice and warm, so raw carrots, tomatoes or cucumber were no problem. When the weather started to change though, raw vegs came back untouched – and to be honest, I can understand why. So I started to look for new ways to fill up his lunchbox with all these vitamins and nutrients.
Enter puff pastry pea rolls. Tasty hot and cold, so perfect as leftovers to feed a toddler who likes something different from the traditional sandwich. And dead easy to make.
You’ll need two hands full of frozen peas, cooked and well drained. Put them in a blender with a spoon of cream cheese, freshly grated parmesan. (You can add some wilted leafy greens too, if you want.) Season to taste. Blend until creamy, maybe just a tad chunky.
Preheat the oven to a 200°C. If you like them, you can bake some lardons until they’re crispy. Flatten a sheet of puff pastry, spread with the pea mixture, sprinkle with lardons. Roll up and cut into strips.
Put on a baking sheet and in the oven until the pastry is golden.
If you manage to have leftovers (or be smart and bake twice the usual amount), let them cool down completely before packing them in an airtight container. Lunchbox will be empty. Promise!