Cooking up healthy meals with my kids is fun for them and gets them eating a greater variety of foods. These veggie pies are tasty and give the kids lots of hands-on steps while we cook.
I put an assortment of veggies out for the kids to choose what would go into their veggie pies. I cooked the longer-cooking veggies first. (For example, I steamed up some broccoli and sauteed the potatoes.) Things like tomatoes, mushrooms and spinach need no prior cooking.
To start, I pre-heated the oven to 375 degrees and we opened up our defrosted sheet of puff pastry. I cut each sheet into four squares.
We topped ours with a little bit of goat cheese, but, again, this is a very flexible recipe. Feel free to use any cheese or any other toppings you like.
Emma really enjoyed the step of closing the pastries up. Each corner is brought inward and the sides are pinched to close up our little pot pies.