This recipe is similar to the turkey pies, so you can easily make them at the same time. The addition of the pita bread (rather than pastry) keeps this really heathy and it cooks in no time. I cut them in half to freeze. Harry scooped out the inside and then mopped it up with the soggy bread, I had quite a bit too, was really delicious.

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.

Tip: If you can’t cut your potato paper thin you may need to steam for 1 minute to ensure it cooks through. 

Ingredients

• 1 tbs olive oil
• 1/4 leek, finely sliced
• 1/2 zucchini, grated
• 1/4 cup frozen peas
• 1/4 cup mushrooms, chopped
• 1/2 cup cauliflower, chopped
• 1 potato, peeled and VERY finely sliced
• 1 heaped tbs plain flour
• 25g butter
• 1 1/2 cups milk
• 1/4 cup water
• 1 cup grated cheese
• 6 sheets wholewheat mountain bread/thin wrap
• 1 tbs butter to grease pan

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

In a large saucepan melt the butter, add the leek and sauté for a few minutes. 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 3/4 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.  -

Step 3

Spoon warm filling into wrap case. Halve potato slices (half moon shape) and arrange over the top of the pies in a spiral. Sprinkle with remaining cheese. Bake for 8 - 12 minutes or until bread is just crisp and the cheese is melted. -