Recipe - Our favourite lunch-box filler

Posted on January 29, 2019 by Grace Kreft

After a wonderfully long (or too long, depending on who you ask!) summer holiday, school finally returns back this week for most. One of the biggest challenges during this time can often be getting back into the routine of filling those lunch-boxes every day. It can be hard to think beyond sandwiches!

We've dug out our old favourite pinwheel scroll recipe to share with you – they are pretty simple to mix up, and perfect to grab and pop into a lunch-box for a filling wee treat during the week (remmeber to include lots of fresh fruit & veges as well!). Here's the recipe...


Ingredients:

  • 50g butter, chopped into small cubes (you can also grate the butter if you prefer)

  • 2 cups self-raising flour

  • 1 cup grated cheese (we use edam, but tasty would work well too)

  • 1 tsp salt

  • 1 tbsp fresh parsley, chopped, or dried mixed herbs (optional)

  • ¾ cup milk

  • Toppings (choose 2-3 toppings): Pesto, Tomato paste / pizza sauce, Tomato relish, Ham or salami, Cheese, Feta, Baby spinach leaves, grated veges, Corn
  • Method:

    Heat your oven to 180 degrees celsius.

    In a large bowl, add the flour and butter, and run-in the butter with your fingers until it's bread-crumb texture. Add the cheese, salt and parsley or dried mixed herbs (optional) and combine.



    Make a well in the centre, pour in the milk and mix it all quickly with a dinner knife until the dough comes together in a bowl.



    Tip the mix out onto a floured bench and bring together into a rough ball with your hands. Roll out with a rolling pin until it's around 25cm x 10cm in size, just under around 1 cm thick roughly.

    Add your toppings – spread evenly around the whole rectangle. We suggest starting with a sauce (relish or paste), then some veges/meat, and finish with cheese to stick it all together. It's fun to add a mix of toppings (meat, cheese & vege), but don't go too crazy loading up or the pinwheels won't hold together when baked. In ours in the photos, we have relish, baby spinach, courgette, feta and edam.


    Roll up your pinwheel from the longer side. Once rolled, cut along the log approx. 2cm rounds.



    Place the rounds on a greased or lined tray, leaving a little room between them for growth.

    Optional: You can add a milk / egg wash here if you want, which gives you a more golden finish in the oven.

    Bake for 10-12mins, until golden brown.

         

    ** Recipe adapted from an old favourite Woman's Weekly recipe.


    Helping to ease the load

    With school and work heading back this week it might be a hectic time for a family you love. Send them an Angel Delivery meal hamper might help ease the load (and fill the fridge) – we find the Family Meal Hamper (complete evening meal) is a favourite for this, or you can always go big with a whole week of meals delivered to their door with the Here to Help (for a whole week).

    Posted in Recipes


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