Baby Eats.

Lately, Miss T has been pretty opinionated about what she is eating. She used to eat anything I put in front of her (except peas, she has always despised peas).

But now?

Now, if it is a vegetable, or even resembles a vegetable it gets a disdainful look from her and immediately chucked halfway across the kitchen (much to the dog's delight).

I've tried everything I can think of. Smothering them in cheese, putting them in pasta sauce, eating them myself in front of her (since she seems to want everything else I'm eating these days), but to no avail.

Until I made these.

Chicken and Veggie Pockets. Like pizza pockets but way healthier and home made! And I was able to hide veggies in them... and she ate them! Gobbled it up! Little did she know, they were packed full of her sworn enemy.

My mom gave me The Baby and Toddler Cookbook for Mother's Day this year and it has been the best resource for homemade baby food, introducing various finger foods, and now, more adventurous toddler foods.

And while my pockets didn't look nearly as perfect as those in the book, they were definitely tasty and I felt really good about serving them to T. (And J thinks they are pretty yummy too!)

** BONUS: they freeze well! (up to 1 month, or 2 days in the fridge)**

Chicken & Veggie Pockets

• heat 1 tablespoon olive oil in a frying pan over medium heat. Add 1 finely chopped leek (white and pale green parts only) and cook until softened, approx 5 - 8 minutes. Add in 2/3 cup of corn (I used frozen sweet corn, but you could use fresh too) and cook until tender, another 2 -3 minutes. Remove from heat and allow to cool.
• Once mixture has cooled down, add in a diced, cooked chicken breast (I used 1 large one, and it was just enough, recipe calls for 1 1/4 cup) and 1/2 cup of shredded cheese. Add salt and pepper to taste.
• On a lightly floured work surface, roll out 2 sheets of thawed, puff pastry to a thickness of 3mm. Cut out 8 circles from each sheet using a 7.5 cm cookie cutter (I used a juice glass since I don't seem to own a cookie cutter, it worked pretty well!) 
• Put 1-2 tablespoons of the chicken mixture on one half of each circle and brush edges with a lightly beaten egg. Fold dough over and crimp edges with a fork, and pierce pockets all over with the fork as well. Brush tops with lightly beaten egg and put in the refrigerator for about 20 minutes. 

• Transfer pockets directly from fridge to a 400 F oven and bake for 16 - 18 minutes. Pockets are ready when they are puffed and golden. 

Not as pretty, but really delicious!