[FCP] NZ Cheese & Plant-Based Mince 'Pizza' Pockets
with Fries
- Milk
- Soy
- Wheat
- Gluten
- Sesame
- May contain traces of allergens
Ingredients
1
Red Onion
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
200 g
Plant-Based Mince
(Contains: Soy; )
1
Celery
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
1 packet
Tomato Paste
2 packet
Potato
4
Pita Bread
(Contains: Wheat, Gluten; May be present: Sesame)
Nutrition Values
Cooking Steps
• Note: This recipe is designed to be cooked with your child under adult supervision. • Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays. Little cooks: Help with sprinkling over the salt and tossing the potatoes.
• Meanwhile, finely chop celery and garlic. • Thinly slice onion.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook veggie mince, celery and onion, breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium, add classic roast seasoning, tomato paste and garlic, and cook until fragrant, 1-2 minutes. • Remove pan from heat, add the water and baby spinach leaves, stirring, until wilted, 1 minute. Season to taste.
• Microwave pita bread on a plate for 1 minute, until warmed through. • Halve pita bread and fill with veggie mince mixture and shredded Cheddar cheese. • Place pitas on a second lined oven tray, and bake until cheese is melted and golden, 5-8 minutes. Spoon any overflowing filling and cheese back into pockets.
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
• Divide cheese and plant-based mince 'pizza' pockets and fries between plates. Enjoy!
