Veg-packed Christmas Wreath

Preheat the oven to 200°C / 180°C fan

Ask little ones to help chop the broccoli into small pieces and grate the Parmesan cheese (with a helping hand!)

Unroll the pastry onto a lined baking tray and use a large plate to cut out a large circle. Pop the rest of the pastry back in the fridge to avoid waste

Use a small bowl to lightly score a small circle in the centre of the pastry (don't cut it out!)

Use a sharp knife to cut the circle into quarters and then into 8 pieces

Ask little ones to spread the pesto carefully around the large circle

Decorate with diced red pepper and the chopped broccoli pieces

Sprinkle the parmesan and scatter the mozzarella evenly all over

Carefully peel back the sections of the inner circle and fold them over the filling. Tuck them under the outer circle and press down to seal

Gently roll up the edges to form a barrier to prevent filling from falling out

Ask little ones to crack an egg and whisk. Use a pastry brush to ‘paint’ the egg wash over the pastry

Bake in the oven for 25 min until the pastry is golden and crispy

Sprinkle with sesame seeds to decorate (optional)

For more Christmas recipes to make with little chefs visit our page on Festive food and fun for little elves