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Veggie and rice pasties
These veggie and rice pasties are perfect for lunch, freezer friendly once cooked and super kid friendly!
5
from 1 vote
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
15
minutes
minutes
Cook Time:
18
minutes
minutes
Total Time:
33
minutes
minutes
Servings:
32
pasties
Calories:
118
kcal
Author:
Kylie
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Ingredients
▢
1
cup
cooked rice
▢
4
sheets puff pastry
▢
2
rashers bacon
diced
▢
½
onion
diced
▢
1
carrot
diced
▢
½
head broccoli
florets only
▢
1
cup
cheddar cheese
▢
1
cup
frozen peas
▢
milk for glazing
Instructions
Preheat your oven to 220 degrees celsius (428 fahrenheit).
Take out the pastry and allow to soften.
Add the bacon and onion to a small saucepan and fry over medium heat until the onion is soft.
Add the carrots and broccoli.
Stir through the rice, cheese and broccoli.
Allow to cool for 5 minutes.
Cut the pastry sheets into 8 triangles per sheet.
Place 1.5 teaspoons of filling on each triangle and fold over to secure. Repeat until all 32 are done.
Place on an oven tray and brush with milk.
bake for 15-18 minutes or until golden.
Serve hot.
Nutritional Information
Serving:
2
pasties
|
Calories:
118
kcal
|
Carbohydrates:
9
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
12
mg
|
Sodium:
146
mg
|
Fiber:
1
g
|
Sugar:
1
g
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