Harry quite likes a pie (takes after his mother…), but I don’t like the idea of him having too much pastry. So this really is the perfect compromise. Harry had half a pie for dinner, he loved crunching the crispy edges. The beauty of this recipe is it’s really flexible for you to use whatever pie ingredients you want.

Don’t forget to share any good ones with us.

Tip: Chop the ingredients nice and small so it is easy for your toddler to eat. It is much easier to do the cutting before cooking.

Nutrition Note: Turkey is a source of selenium, which acts a antioxidant and helps boost immunity.

Ingredients

• 1 tbs olive oil
• ¼ leek, finely sliced
• 400g turkey breast, finely diced (or use turkey mince)
• 1 tbsp butter
• 1 tbsp plain flour
• 1 ¼ cups milk
• ¼ cup water
• ½ zucchini, grated
• ¼ cup frozen peas
• ¼ cup mushrooms, chopped
• ½ cup cauliflower, chopped
• 1 cup grated cheese
• 6 sheets wholewheat mountain bread/thin wrap
• 1 tbsp butter to grease pan
• Note: you can always use leftover cooked turkey from Christmas dinner - no need to re-cook just add it to the white sauce with the vegetables.

Method

Step 1

Preheat oven to 170°C. Grease 6 ramekins or a 6 hole extra large muffin tin. Cut the wraps to size (I cut a circle) and line each tin. (if your wraps are extra thin you might want to use two wraps per tin). -

Step 2

Heat oil in a small frypan over medium. Add the leek and stir-fry for one minute, add the turkey and cook through. Set aside. -

Step 3

In a large saucepan melt the butter. Add the flour and stir until a paste forms. Add the milk and water and stir with a whisk until the sauce begins to thicken. Add ¾ of the cheese, cauliflower, zucchini, mushrooms and peas. Bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until sauce thickens and vegetables are cooked. Add turkey and leek mixture. -

Step 4

Spoon warm filling into wrap case. Sprinkle with remaining cheese. Bake for 5 - 8 minutes or until bread is just crisp and the cheese is melted. -