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.
Vegetarian Sausage Rolls with Leek & Ricotta
- 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
- black pepper
- 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.