Oomite, Liver + Cheese Savoury Scrolls
From Luka McCabe’s Boob to Food, School of Lunchboxes eBook
We are big fans of anything that makes the lunchbox rhythm feel a little easier, especially when it is nourishing, freezer friendly and genuinely kid approved. We are lucky enough to share this savoury scroll recipe from Luka’s new School of Lunchboxes eBook and it is exactly the kind of back to school staple we love. Flaky puff pastry layered with cheese, boosted with optional nutrient dense liver and brought together with Oomite, a rich umami spread that delivers beautiful savoury depth with a wholefood twist. These scrolls are simple to prep, freeze beautifully and can be baked fresh in the morning for a warm lunchbox win that actually gets eaten.
Makes 8 scrolls
Ingredients
Scroll base
-1 sheet butter puff pastry
-1 egg, lightly beaten (optional, see notes)
Filling
-2 tsp Oomite
-1 handful grated cheese
-2 liver capsule, opened and sprinkled (optional)
Method
- Preheat oven to 200°C and line a tray with baking paper. If using frozen pastry, allow it to defrost until just pliable but still cold, about 5 to 10 minutes. Spread filling evenly over the pastry, leaving a small border around the edges.
- For individual scrolls, roll pastry into a log. Roll from the long side for smaller scrolls or the short side for chunkier ones. Slice into 1.5 to 2 cm rounds.
- For one large scroll, roll into a log, slice lengthways down the middle, then twist or coil into a spiral with the cut layers facing up.
- Brush with beaten egg for a golden finish. If avoiding egg, use milk or a little melted butter instead. Place scrolls onto the lined tray with a little space between each.
- From fresh, bake for 10 to 15 minutes until golden and puffed. From frozen, add an extra 5 minutes.
Storage
Uncooked scrolls can be frozen on a tray until solid, then transferred to a container or freezer bag. Store for up to 3 months and bake straight from frozen.
Cooked scrolls can be stored in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back crispness.
Ingredient swaps
Gluten free. Use gluten free puff pastry.
Dairy free. Swap cheese for cashew cheese or your preferred alternative.
Egg free. Skip the egg wash and brush with milk of choice.
Lunchbox note
These are best frozen raw and baked fresh in the morning, keeping the pastry flaky rather than soft or chewy by lunchtime.