Gluten Free Cheese and Tomato Pastry Wrap
Easy to make, delicious hand held lunchtime snack. You can fill the pastry wrap with any of your children’s favourite flavours.
Credited to: Coeliac UK
Kcal: 292.0
Difficulty: Pretty easy
Serves 6
5 mins prep
12 mins cooking time
Ingredients
- 1 packet gluten free puff pastry*
- 60g tomato puree
- 2 tomatoes, sliced
- 150g grated cheddar
- 1 egg to glaze
- 1 tsp Italian seasoning
Notes: *find suitable products on our food and drink information service
Method
- Preheat the oven to 220°C, 425°F, Gas Mark 7.
- Cut the pastry into six squares. Spread the tomato puree in a stripe diagonally across the pastry from corner to corner.
- Lay the tomato slices on the puree from corner to corner. Top them with some of the cheese.
- Brush the outside corners with egg wash, and fold them over the filling to form a ‘wrap’. Brush the whole thing with egg wash.
- Sprinkle Italian seasoning and the remaining cheese over the pastry.
- Bake for 12-15 minutes until the pastry is risen and golden brown.
- Leave to cool, then wrap and place into a lunch box.
Nutritional information per serving
Kcal
292
Fat
18.8g
Carbs
20.6g
Protein
9.5g
Fibre
2.6g
Sugars
2.9g
Hints and tips:
Try with slices of pepper, pepperoni and cheese. An alternative to tomato paste could be a nut-free pesto.
