Now, I don’t suppose you could call anything with puff pastry healthy. Although, you could say this is healthier than the normal sausage roll. These vegie rolls are packed full of vegetables, most of which you might not be able to guess while eating them. So, unsuspecting kids (and adults) will get a vegie fill when they go for these rolls at a party.
I decided to make this recipe combining many vegetables I had on hand, so I’m sure it can be altered to what you have lying around.
Recipe by Anita @ Leave Room for Dessert
250g spinach, fresh or frozen (thawed and water pressed out)
2 large carrots (300g), grated
1 zucchini (200g), grated
12 mushrooms (200g), grated
4 cloves garlic, crushed
200g corn kernels, drained
1 egg, lightly beaten
1/4 cup sweet chili sauce
1/2 cup bread crumbs
5 sheets puff pastry
1 egg beaten for glazing (or milk)
poppy seeds for sprinkling on top
Mix all the vegetables in a large bowl. Add the ricotta, egg and sweet chili sauce, mix to combine. Add the breadcrumbs and mix until fully combined.
Cut the pastry sheets in half. Spoon equal amounts of the vegetable filling down the middle or side of the pastry sheet – to form an even roll. Place a small amount of egg wash down the length of the puff pastry. Roll the pastry up firmly and sealing with a little pinch on the edge. Brush some egg wash over the top and sprinkle with poppy seeds.
At this stage, either freeze as they are (with some baking paper or puff pastry plastic between the rolls) or, to eat straight away – preheat oven to 180°C. Cut each roll into 5 equal portions. Place on a baking paper lined tray and place in the preheated oven for 15 minutes or until they are browned and cooked through. Serve with sweet chili sauce.
For Frozen rolls, allow to thaw enough to cut through with a knife. Cook in a preheated oven (180°C) for 20 minutes or longer, depending on how much they have thawed.
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