Preheat the oven to 200°C fan/220°C/Gas Mark 7
Roll out your puff pastry to a 20cm square. Divide this into four 10cm squares.
In a bowl, mix the carrot, 1 tbsp brown sugar, cinnamon, and Violife.
Add a tablespoon of the mixture into the centre of 2 of squares.
In another bowl, mix the ProZero and remaining brown sugar.
Brush some of the ProZero and sugar mixture onto the edges of the squares with filling in them.
Then place the squares without filling on top. Seal by crimping the edges with a fork.
Brush the top of each square with the ProZero and sugar mixture.
Place on a lined oven tray and cook for 15 minutes or until golden brown.
ProZero is a food for special medical purposes and should be used under medical supervision.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
- 125g Low protein puff pastry
- 1 Carrot, grated
- 2 tbsp Brown sugar
- 1/2 tsp Cinnamon
- 40g Violife Creamy Original
- 1 tbsp ProZero
