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–+ servings

Vegetarian Sausage Rolls with Leek & Ricotta

Robyn
With a delicious leek and ricotta filling, these crispy puff pastry vegetarian sausage rolls are a family lunchbox favourite, and can also be frozen
5 from 10 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, lunchbox, Snack
Cuisine Australian, English
Servings 14 mini rolls
Calories 135 kcal

Ingredients
  

  • ½ leek Boiled and cooled
  • ⅓ c | 90g ricotta
  • 1 slice bread made into breadcrumbs
  • 50 g cheddar cheese grated
  • ½ teaspoon Dijon Mustard
  • 1 egg beaten
  • 1 sheet puff pastry defrosted
  • 2 teaspoon sesame seeds optional
  • salt
  • black pepper

Instructions
 

  • Preheat the oven to 190˚C/375˚F
  • In a mixing bowl, mix together the leek, ricotta, breadcrumbs, cheddar, mustard, beaten egg, and season.
  • Cut the puff pastry in half to make two rectangles.
  • Place half the mixture in a sausage shape down the middle of the long side of one rectangle, then roll up and seal edges.
  • Repeat with the rest of the mixture and pastry.
  • Cut each log into 7 pieces, then place on lined baking sheet.
  • If you beat the egg in a bowl/cup, use the tiny bit  that’s left - with your hands – to spread on top of the rolls (otherwise use a little milk or water) then sprinkle over sesame seeds.
  • Place in the oven and bake for 20 minutes, until golden.

Nutrition

Calories: 135kcalCarbohydrates: 10gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 18mgSodium: 88mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 132IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Keyword kid lunch, kid snack, lunchbox idea, Toddler snack

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