
Little Spring Asparagus & Cheese Pockets
Vegetarian · 12m+ · en
These easy bite-sized pastries combine the mild flavors of gooey mozzarella and fresh spring asparagus. They are perfect for little hands to hold, making them an excellent toddler lunch or a fun family side dish.
- Cut the asparagus pieces very small so they are easy for toddlers to chew safely.
- Serve with a side of fresh spring fruit like strawberries or melon for a complete lunch.
- Always break one pocket open to check the internal temperature, as melted cheese stays hot for a long time.
- Prep
- 15 min
- Cook
- 15 min
- Servings
- 4
- Age
- 12m+
Ingredients
Watch how it's made
Steps
Trim the woody bottoms off the asparagus stalks and cut them into small, bite-sized pieces (about 1 cm / ½ inch).
Heat the olive oil in a skillet over medium heat. Sauté the chopped asparagus for 4-5 minutes until tender and bright green, then let it cool slightly.
Preheat your oven to 190°C / 375°F and line a baking sheet with parchment paper. Unroll the puff pastry and cut it into small squares (about 8x8 cm / 3x3 inches).
Place a small pinch of shredded mozzarella and a spoonful of the cooked asparagus in the center of each pastry square.
Fold the pastry over into a triangle or rectangle, pressing the edges firmly with a fork to seal the pockets.
Brush the tops of the pockets lightly with the beaten egg. Place on the baking sheet and bake for 12-15 minutes until puffed and golden brown. Let cool completely before serving to toddlers.
Frequently asked questions
Can I freeze these?
Yes, you can freeze the unbaked pockets on a baking sheet, then transfer them to a freezer bag. Bake them directly from frozen, adding 2-3 extra minutes to the baking time.
Are these suitable for younger babies?
These are best for babies 12 months and older who have developed the pincer grasp and can handle the flaky texture of puff pastry safely.
What you'll need
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