If you’re bored of sandwiches and salads and you’re looking for alternative packed lunch ideas, then look no further than these scrumptious Cheese & Potato Parcels. Oozing with delicious cheese and potato, these tasty treats can be enjoyed hot or cold.  

Makes: 12

Preparation time: 30 minutes

Cooking time: 30 minutes

What you’ll need: 

• 200g sweet potato, peeled, sliced and parboiled
• 200g King Edward potato, peeled, sliced and parboiled 1 red onion, thinly sliced
• 2 tbsp olive oil
• 250g ricotta
• 250g grated cheddar cheese – strong
• 200g Rachel’s Greek Style natural set yogurt
• 100g onion marmalade
• 1 egg
• Salt & pepper
• 2 x 500g ready made short crust pastry

To Decorate:

• Sesame seeds
• Poppy seeds
• 1 egg wash – beaten egg plus 1 tbsp milk

What to do:

• Pre-heat the oven to 200°C/390°F/Gas Mark 6 and line a baking tray with parchment paper
• Parboil the potato slices until tender, drain and cool on one side
• In a frying pan cook the onion in the olive oil until soft and translucent
• In a large bowl mix together the cooled potato, ricotta, cheddar cheese, yogurt, onion marmalade and egg and season with salt & pepper
• Take a pastry block and on a floured surface roll out to a rectangle 2cm/1inch thick
• Cut into 6 large even squares 12cm/4.7inch. Take a large dessert spoonful of the potato mixture and place in the centre. Brush water around the edges of the pastry with a pastry brush, this will help seal the pastry together. Take each corner of the pastry and bring it to the middle – pinching at the top to seal each point
• Brush with egg wash completely all around and sprinkle with sesame or poppy seeds
• Place on the baking sheet and bake for 25-30 minutes until the pastry is golden and cooked through
• Serve warm straight out the oven or cool and enjoy for lunch or a picnic

Recipe by Rachel’s