1. Preheat the oven to 220°C, fan 200°C, gas 7. Brush 1 tsp vegetable oil between 4 muffin tin holes.
2. Unroll the pastry and cut out 4 x 9cm rounds. Push the pastry into the greased muffin holes, prick the base with a fork and bake on the middle shelf of the oven for 10-15 mins until golden. Press them down in the centre if they have started to rise. Cool in the tin for 5 mins, once cool enough to handle remove from the tin to a plate.
3. While the pastry cooks, heat the remaining 1 tsp vegetable oil in a frying pan over a high heat. Add the garlic, spring onion, pepper, turkey and 2 tomatoes, then cook for 6-8 mins until the pepper is cooked and the tomatoes have started to break down to create a light sauce.
4. Fill the pastry cases with the turkey filling, sprinkle over the cheese, allowing it to melt, then top with a little yogurt, lettuce and coriander.
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Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.