Golden flaky pastry filled with creamy ricotta and veggies; you are going to love these mouth-watering vegetable and ricotta rolls.Bursting with loads of flavour they are so versatile and great for dinner, for parties, lunches, or picnics. They even taste good cold!
The vegetarian version of a sausage roll without lacking any flavour. Every bite into that crispy pastry is a mouth full of deliciousness. You won’t believe it’s wholesome and so good for you.
I love these sorts of recipes because I can fool my kids into thinking they are eating party food when really, it’s packed with goodness. Serve these with a side of steamed veggies or a salad and you have a tasty and nutritious meal that won’t cause any fuss at the dinner table. Winning!!
To prepare these veggie and ricotta rolls you first prepare your veggie and ricotta filling, meanwhile allow the pastry to thaw out so it is workable. Then cut each sheet of pastry in half. This recipe makes 6 rolls. Spoon ½ cup of the vegetable mixture along the long edge of the pastry. brush the opposite end with some water and roll to enclose. Then you will place the rolls, seam side down, on oven trays. The rolls can be cut into smaller portions if you like. Brush with beaten egg and sprinkle with sesame seeds then cook until golden.
Be careful, they are hot! Dig in and enjoy!
Ingredients
- 1 tbs olive oil
- 1 leek trimmed, halved and finely chopped
- 2 garlic cloves crushed
- 3 cups kale leaves finely shredded
- 1 zucchini trimmed and grated (excess water removed)
- 1 carrot peeled and grated
- 1 cup grated pumpkin
- 400 g ricotta
- 1 cup panko breadcrumbs
- 3 tbsp dill finely chopped
- ½ cup flat leaf parsley finely chopped
- 3 sheets frozen puff pastry thawed
- 1 egg lightly beaten
- sesame seeds for sprinkling
Method
- Preheat oven to 200°C (400°F). Line 2 oven trays with baking paper.
- Heat the oil in a large non-stick frying pan over medium heat. Add the leek and garlic and cook for 5 minutes.
- In a large bowl add the kale, zucchini, carrot, pumpkin, ricotta, breadcrumbs, dill, parsley and leek mixture. Season with salt and pepper and mix well to combine.
- Cut each sheet of pastry in half so that you have 6 pieces. Spoon ½ cup of the vegetable mixture along the longer edge of the pastry. Brush the opposite end with some water and roll to enclose. Repeat with the remaining pastry and vegetable mixture.
- Place the rolls, seam side down, on the prepared oven trays. You can leave them as is or cut them into smaller rolls. Brush with beaten egg and sprinkle with sesame seeds.
- Cook for 20 minutes or until golden.
