And just like that, the Summer holidays have come to a close. School uniforms have been ironed, school and day-care bags have been cleaned, and school lunches are again, inevitably, on my mind.
I returned to work part-time last week too, which means that organising lunches and meals in advance is even more of a necessity. I’ve decided to make Sundays my preparation day – with the hope that an hour or so of food preparation on Sunday will make things a lot easier during the rushed weekday mornings.
Sandwiches are made and frozen, fruit and vegetables are sliced, eggs are boiled and, on this particular occasion, a big batch of savoury scrolls was baked.
These were made even easier by using ready-made puff pastry. For all I had to do was top the sheets of pastry (I went with cheesy vegemite and “‘pizza”), roll them, slice and bake.
And while the kids demolished quite a few scrolls straight from the oven, the others were packaged up and placed in the freezer for a quick ‘grab and go’ addition to the lunchbox. My kids don’t mind eating the scrolls cold once thawed, however you can easily re-heat them for 10 minutes or so in the oven if you are wanting a nice after-school treat.
And they made a pretty moreish afternoon snack for the grownups too!
|Prep Time||10 minutes|
|Cook Time||15 minutes|
- 4 sheets puff pastry partially thawed
- 3 tbs vegemite (or more or less to taste)
- 2 tbs tomato paste (or more or less to taste)
- 100 g ham shredded
- 2 cups grated cheese (tasty or mozarella, or a combination both!)
- 1 egg whisked lightly
- Preheat oven to 175C (fan forced) and line 2 trays with baking paper.
- Place two pastry sheets on a clean work surface. Spread with vegemite and top with half of the cheese. Roll up to enclose filling - brushing the edge with a little of the beaten egg to seal.
- Place the other two pasty sheets on a clean work surface. Spread with the tomato paste, and top with ham and the remaining cheese. Roll up to enclose filling - brushing the edge with a little of the beaten egg to seal.
- Slice each roll into 8 pieces. Place the pieces, cut side up, on the lined baking trays. Brush the tops with a little beaten egg at this stage if you'd like the scrolls to be even more golden brown).
- Bake for 15 to 18 minutes, or until puffed up and golden brown. Allow to cool on the tray for 5 minutes, then move to a wire rack.
- Serve warm or cool.