When it comes to school lunches, the ultimate sandwich alternative is hard to come by. Because, well what’s more convenient and filling than a good ole sarnie? These puff pastry lunch pockets are perfect for school lunches. Or for anyone on the look out for a sandwich alternative. Perfect for those days that you realise, only the night before that you’re down to your last slice! Or even just to shake it up and add a little choice; pre-rolled puff pastry is qweeeen! The best bit you can fill it with what ever boats ya float!
We’ve gone for Mediterranean style fillings, but you can use what ever is in your fridge. Keeping everyone happy we’ve ramped things up for me and G with sun dried toms and olives. stripping it back to just ham and cream cheese for the kids.
To make around 15 lunch roll pastries you’ll need:
Pre-heat your oven to around 200 degrees C. Next have your baking tray oiled and ready to be loaded up.
Scatter your work surface with a little flour (to stop the pastry sticking) then gently and quickly roll your rolling pin over the sheet of pastry. This is simply just to even out the sheet and get maximum use out of it. Do not over roll!
Placing the sheet into a landscape position, divide it in to three. These will now be your rolls so, why not try a different filling combo for each one.
For these savoury lunch time rolls we’ve layered the cheese slices with ham and then cream cheese. For a more grown up twist we’ve then added sun dried toms and olives. Another favourite with the kids is simply just cream cheese. With honey dripped over the top of the pastry once it’s out of the oven. It’s the perfect, healthy(ish) treat!
Once you’ve layered up your pastry you want to roll it. One rolled use a folk to seal the edges. Next divide each roll into 5 smaller rolls and pierce the top with the folk. Before putting them into the over, brush them over with milk.
Place the rolls evenly apart, on to your baking tray. Then bake for 18-20 minutes or until golden brown.