So we’ve gone completely egg free in this house due to Addison being diagnosed as allergic to them, both stand alone and in baked items. We’re prepared with her epi-pen and have the products containing eggs list seared into our brains. Luckily she didn’t test positive for nut allergies, but as I am allergic to all tree nuts, we don’t keep them in the house anyway. Add fish and eggs to that list and we’ve eliminated another lot of foods!
I’ve been compiling a whole lot of egg free recipes over the past few weeks and have found some to be great, some not so much. I’m not buying the egg substitute products for baking as I feel there are easier ways to get around using them. And to be honest, we don’t need to be eating cakes and biscuits that much anyway.
I am also trying to get as many veggies into Smush as I can; unsuccessfully. The kid can sniff them out a mile away, I swear. I’ve had to go all covert with them and so I figured a sausage roll sneakily filled with veggies would probably work. I tweaked my basic sausage roll recipe to lose the egg and the results were great. The tomato sauce and heavy processing of the meat and veggies bound the whole mix together really well. And using milk as a ‘wash’ was fine. Smushy loved them! Perfect toddler food.
(I’ve created a recipe printable if you wish to have a hard copy, the link is just down below!)
500g of Mince (I used lean beef as it was all I had, but lamb would work well too!)
1 diced onion
2 diced carrots
1 sliced zucchini
Cup of corn
2 cloves of garlic
1/2 Tsp of Cinnamon
Generous squeeze of coriander paste. (Use fresh if on hand)
2 tbsp of Tomato Paste or Tomato Sauce
4-5 sheets of puff pastry
Pre-heat oven to 200 degrees Celsius. Line baking trays with baking paper.
Pop meat, veggies and spices into food processor and pulse till meat and veggies are finely processed. (This helps bind it together really well)
Cut the pastry sheets into 4 even squares. Place even amounts of the mixture along the edge of the pastry and roll the sheets up, pushing the seam down. Place the rolled up pastry seam down and cut into 4 small pieces and place on the baking trays. Continue until there is no mixture left.
I cannot use an egg wash obviously, so I washed the pastry with milk. If you are dairy free, use rice milk.
Cook for 15-25 minutes until golden and puffy.
I hope you and your little ones enjoy this recipe!