A vegetarian take on sausage rolls for the whole family to enjoy on any occasion. It can be a great snack or even for lunch or dinner!
Makes: 18
Prep: 25 mins Cook: 45 mins
Ingredients
- 1 bunch silverbeet, spinach or 250g frozen spinach
- 420g can lentils, drained
- 400g ricotta
- 1 1/2 cups grated cheese (tasty or combination of tasty and parmesan)
- 1 egg plus an extra egg for topping
- 1/4 teaspoon nutmeg
- 2 cloves crushed garlic
- 1/4 cup parsley, roughly diced
- 2 tablespoons of tomato relish, tomato sauce or tomato paste, optional
- 3 slices puff pastry sheets
- 2 tablespoons sesame seeds
Directions
- Preheat oven to 190°C
- Defrost puff pastry sheets
- Roughly dice silverbeet (or spinach) and remove any chunky stalks
- Cook in a large saucepan on medium heat with 2 tablespoons of water until wilted
- Allow to cool
- With your hands squeeze out any excess water
- In a large bowl combine silverbeet, lentils, ricotta, grated cheese, 1 egg, nutmeg, garlic, parsley and tomato paste (if using)
- Cut pastry in half long ways (so you have 6 pieces)
- With clean, dry hands (or wearing gloves), place the mixture down the middle (long edge) of the pastry, in a sausage shape
- Fold pastry to contain the filling.
- Flip, so seam is down and cut into 3 pieces. Place on a lined baking tray (seam side down). Repeat with remaining pastry and mixture
- Brush with beaten egg and sprinkle with sesame seeds
- Cook for 45 minutes or until golden
Enjoy!
Notes
Store in fridge and re-heat before serving.
