If there is one thing that is guaranteed to put a smile on both Mr and Mini Jones’s faces, it’s the smell of these sausage rolls in the oven. I say ‘sausage roll’, but they are vegetarian rolls, with a leek and ricotta filling. They may not contain any meat, but, like these cheese and onion rolls, the meat eaters in my house love them and do not miss the meat one bit!
Make them for lunch, take on a picnic, or put them in a lunchbox. You can bake them ahead and put in lunchboxes through the week (or, in the current climate, keep in the fridge and take them out for lunch so that’s one less thing to do when working and looking after the kids and schooling them….)
You can also cook the rolls the freeze them (see notes below). Defrost and either eat cold, or reheat in a warmish oven for 10 minutes, until hot all the way through.
I use half a leek in the recipe – I know, annoying, sorry! – if you are wondering what to do with the other half, make these Leek and Ricotta Muffins, use it in this Mushroom Soup, or boil, cool and freeze for later.
Can you freeze these vegetable rolls?
Yes, you can. If you are using puff pastry that hasn’t already been frozen and thawed, then you can actually freeze them uncooked and place in the oven from frozen. Cook for 5-10 minutes longer. If, like me, you can only buy puff pastry frozen, then cook the sausage rolls and once cool, wrap individually and take out as many as you need to defrost.
Serving Ideas for these leek and ricotta rolls:
You can’t beat fresh from the oven, as is, in my mind. Have them for dinner, with a salad, coleslaw or peas; have for lunch or snack on their own, or dipped into tomato salsa or sauce.
Make them your vegetarian rolls:
Herbs: Add some finely chopped fresh herbs, such as parsley or chives to the mix.
No sesame seeds: Leave them plain, or top with poppy seeds.
Other Veg: Add a few tablespoon tinned sweetcorn to the mix.
No Leek: Sweat a couple of grated carrots and finely chopped red capsicum/pepper until soft, then add in instead of the leek.
If you are looking for more kid friendly snack and lunch ideas, have a look at these easy Sweetcorn Fritters, these Spinach and Cheese Croissants, or these Cheese Scones, which disappear in minutes!
Vegetarian Sausage Rolls with Leek & Ricotta
Author: Robyn
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
- Splash Worcester Sauce
- 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, Worcestershire sauce, 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
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Alex says
Such a great recipe – love this vegetarian twist on a classic. So delicious!
Robyn says
Thanks Alex!
Jaimie says
We try to eat vegetarian in my household at least twice a week, and with fussy kids, we tend to run out of ideas fairly quickly. Thank you for this, I will add it to the rotation… it sounds just delicious!
Robyn says
Thanks Jaimie, hope your family enjoy them!
Andrea says
My family loves any kind of sausage rolls and this version look so yum!! Ricotta is one of my favourite ingredients too. I can’t wait to try these!
Robyn says
It is quick amazing how well sausage rolls are loved by everyone! Thanks Andrea!
Sally says
I love anything wrapped in puff pastry and these sound amazing! Love that they can be customised with other veg as well!
Robyn says
Thanks Sally, yes recipes need to be flexible at the moment, don’t they?
Sylvie says
Love the idea of using leek and ricotta instead of meat to make the sausage rolls vegetarian! So perfect for a party with vegetarian friends 🙂
Robyn says
Thanks Sylvie – they are the perfect party food!
Gavin says
My wife literally asked me last night to make some sausage rolls – glad I came across this recipe. Job done!!
Robyn says
Great timing! Thanks Gavin
Megan Ellam says
Oh I love how simple this dish is. So great when ingredients are really hard to come by atm. Thanks for sharing Robyn.
Robyn says
Thanks Megan!