Ingredients
Puff pastry sheets
1 Tbsp olive oil
1 onion, finely diced
800g diced veggies – I used 2 med carrots, 1 large zucchini and a 1/4 cauliflower.
(could also include diced potatoes, mushrooms…)
150g strong cheddar, grated
50g parmesan, finely grated
1 tbsp thyme
1-2 tbsp seeded mustard
salt and pepper
good pinch cayenne pepper
1 egg, beaten
Sprinkle sesame seeds / poppy seeds
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Summary
These flaky, totally shareable, veggie rolls have been in our recipe collection for some time and always hit the spot. They’re a cinch to make, and are perfect for little hands. A dollop of real sauce on top and we promise everyone will be back for more.
These aren’t trying to be sneaky we-can’t-believe-they’re-not-meat sausage rolls. Certainly delicious, but the veggies are obvious – if you need them to be more covert try blitzing first.
Should make about 25 – 30 small rolls.
Adapted from this recipe here.
Veggie Sausage Rolls
Heat the olive oil in a large frypan or saucepan, and gently cook the onion. Add the finely diced veggies and cook together, along with the thyme. When softened and looking totally edible transfer the veggies into a large bowl, season well with salt and pepper, and add the cayenne and seeded mustard. Stir in the grated cheese.
Preheat the oven to 200ºC. Roll out a defrosted pastry sheet and run a knife down the centre to create 2 long rectangles. Run a line of veggie mix down one side, and dab the edge with the beaten egg before folding the pastry over the veggies. Press the edge firmly and roll the whole thing so the seam is underneath. Slice the roll into the size pieces you like and transfer them to a lightly greased baking tray. Using a pastry brush, go over the top with more of the egg mix and sprinkle seeds on top.
Repeat with the remaining pastry and filling, and bake for 20-25 minutes (200ºC fan forced).
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