Cheesy Veggie Rolls
Serves: 20
Prep time: 15 minutes
Cook time: 20-30 minutes
½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 small carrot, grated
- ⅛ butternut pumpkin, peeled and grated
- 1 small zucchini, grated
- ½ small brown onion, diced
- 2 tablespoons tomato paste
- 3 eggs
- 1 ½ cups light cheddar cheese, grated
- 2 x 400g cans brown lentils, rinsed and drained
- Cracked pepper, to taste
- 2 tablespoons Italian herbs
- 5 sheets puff pastry, reduced fat
- 1 tablespoon water
- Sesame seeds (optional)
Method:
- PREHEAT oven to 180ºC.
- MASH lentils in a mixing bowl with a fork then add the carrot, zucchini, pumpkin, onion, tomato paste, two eggs, cheese, pepper, and herbs and combine well.
- CUT the five sheets of pastry down the centre to make 10 pieces.
- MAKE an egg wash by lightly whisking the remaining egg then stirring in a tablespoon of water.
- PLACE a lengthwise line of mixture in the centre of each piece of pastry. Roll the pastry over the lentil mix and use the egg wash to stick edges together.
- BRUSH the egg wash over the pastry and sprinkle with sesame seeds.
- CUT each roll into bite sized portions and place on a baking tray, lined with baking paper.
- BAKE for 20-30 minutes, until golden brown and mince is cooked through.
What's Great About It:
This recipe is a healthier and vegetarian take on the classic sausage roll! Packed with five different types of vegetables, they make for a tasty party snack and are quick and easy to prepare. These cheesy rolls also pair perfectly with our tomato chutney recipe.
