2under3

Description

A yummy snack – really versatile as you can have it for breakfast, lunch or dinner… and you can even pack it up and take out as snacks-on-the-go. My kids love patty cakes, so we call these Eggy Cakes and I manage to sneak heaps of veges in without them even knowing.

Serves:	12
Time:	10 minutes preparation and 15 minutes cooking
Categories:	Baby, Dinner, Finger Food, Nut Free, Snacks, Toddler, Whole Family

Ingredients

Quantity	Name
4	Eggs
Handful	Cheese
Chopped	Veges
2	Sheets Puff Pastry
1	Patty Cake Tin

Method

You can pretty much use whatever veges you have in the house, or want to use. Just defrost the puff pastry and cut into squares (6 per sheet). Lightly grease the patty cake tin, and then press the squares of pastry into each. Beat the eggs so that they are nice and frothy, and pour them in to half fill each pocket. Drop the chopped veges in (I usually use zuchinni, mushrooms or tomatoes but you can use anything). If you’re in a hurry, or if you’re kids are particularly anti-vege, try steaming the veges in the microwave first so that they are soft before going into the Eggy Cakes. When you’re finished, top each with grated cheese and put in the oven for around 15 minutes.