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Cheesy Veggie Rolls
This vegetarian take on the classic sausage roll is packed with five different types of vegetables, making it a healthier and tasty party snack. Quick and easy to prepare.
20
Serves
Serves of Fruit
(Per Serve)
Serves of Vegetables
(Per Serve)
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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.
RECIPE NOTES:
NUTRITION: Per Serving
680
kJ
31g
Fat
19g
Sat. Fat
69g
Carbs
12g
Sugars
7g
Fibre
29g
Protein
1.25g
Salt
NUTRITION: Per 100 grams
43%
kJ
34%
Fat
83%
Sat. Fat
27%
Carbs
12%
Sugars
Fibre
65%
Protein
25%
Salt
