We all love sausage rolls in our family and the kids especially love the home made veggie packed versions that I make for them (if you haven't tried these, go make them immediately! Recipe is here).

I wanted to make some veggie only versions to help reduce the amount of meat we eat and give me some alternatives for lunchboxes and picnics. This recipe contains loads of veggies, lentils and cheese and it makes delicious veggie puff pastry rolls.

cheesy veg rolls

The quantities in this recipe are a bit vague as it was based on my first attempt and was using up whatever I had in my fridge!.

1 tsp oil

handful of cauliflower

handful of Broccoli

1 small to medium potato cut into chunks

half a medium sweet potato cut into chunks

1 medium carrot, chopped

1 small onion, finely chopped

30g split red lentils.

150g mature cheddar cheese grated

low salt veg stock

Pinch of dried thyme

Pinch of black pepper

1 sheet ready rolled puff pastry

1 egg, beaten

Preheat the oven to 200c and line a baking tray with greaseproof paper.

Heat the oil in a frying pan and add the onion and fry until soft.

Bring a pan of water to the boil and add the vegetable stock, lentils and all the vegetables except for the broccoli. Simmer for 10 minutes and then add the broccoli. Simmer for a further 10 minutes.

Drain the pan. Remove the potato and sweet potato from the pan and mash with the grated cheese and then add the fried onions. 

Use a stick blender to very roughly blend the rest of the vegetables and the lentils. Use short bursts so it doesn't turn into a puree. You can mash the vegetables if you prefer but make sure the stalks are mashed well.

If liquid has separated from the veggies, pour this away and then blend the vegetables roughly with a stick blender if you have visible veggie averse kids. Feel free to leave as they are if you prefer.

Once cooled a little mix the veggie mixture with the mashed potatoes, sage and pepper. Ensure it's fully mixed through.

Take the sheet of puffed pastry and cut it in half length ways so that you have two rectangle shaped pieces. Divide the veggie mixture into two and spread each piece down the middle of the pastry sheets, leaving a gap of about 1cm either side and add some egg wash to help seal.

If you fancy making large sausage rolls cut the sheet in half the other way and spread a thick layer for a deep filled roll.

Roll the pastry over the veggie mixture so that the two edges meet. Press down with a fork to seal it.

Cut the rolls into whatever size you like. Place the cheesy veggie rolls onto the baking sheet and egg wash over the tops.

Cook in the oven for 25-35 minutes (time will depend on the size of the rolls so be sure to check them often from 20 minutes) until golden brown and cooked through.



May 21, 2019 — Suzanne Moore

Leave a comment

Please note: comments must be approved before they are published.