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    Home » Lunch Box Ideas

    Vegetarian Sausage Rolls with Leek & Ricotta

    By Robyn | Published: Mar 29, 2020 | Modified: Jul 26, 2022

    TO THE RECIPE
    vegetarian sausage rolls sprinkled with sesame seeds on cooking rack
    These easy vegetarian sausage rolls filled with a creamy cheese filling, are demolished by vegetarians and meat eaters alike!
    three rows of vegetarian rolls on white paper on cooling rack with a blue cloth behind

    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.

    long image of rows of vegetarian sausage rolls on white paper on cooling rack

    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!

    six leek and ricotta rolls on white background sprinkled with sesame seeds

    Vegetarian Sausage Rolls with Leek & Ricotta

    Author: 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
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    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
    • 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

    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

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Alex says

      April 21, 2020 at 1:53 pm

      5 stars
      Such a great recipe – love this vegetarian twist on a classic. So delicious!

      Reply
      • Robyn says

        April 22, 2020 at 6:25 pm

        Thanks Alex!

        Reply
    2. Jaimie says

      April 09, 2020 at 3:59 pm

      5 stars
      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!

      Reply
      • Robyn says

        April 13, 2020 at 7:20 am

        Thanks Jaimie, hope your family enjoy them!

        Reply
    3. Andrea says

      April 07, 2020 at 11:45 am

      5 stars
      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!

      Reply
      • Robyn says

        April 07, 2020 at 12:55 pm

        It is quick amazing how well sausage rolls are loved by everyone! Thanks Andrea!

        Reply
    4. Sally says

      April 06, 2020 at 10:48 am

      5 stars
      I love anything wrapped in puff pastry and these sound amazing! Love that they can be customised with other veg as well!

      Reply
      • Robyn says

        April 06, 2020 at 4:25 pm

        Thanks Sally, yes recipes need to be flexible at the moment, don’t they?

        Reply
    5. Sylvie says

      April 06, 2020 at 10:35 am

      5 stars
      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 🙂

      Reply
      • Robyn says

        April 06, 2020 at 4:25 pm

        Thanks Sylvie – they are the perfect party food!

        Reply
    6. Gavin says

      April 06, 2020 at 10:16 am

      5 stars
      My wife literally asked me last night to make some sausage rolls – glad I came across this recipe. Job done!!

      Reply
      • Robyn says

        April 06, 2020 at 1:49 pm

        Great timing! Thanks Gavin

        Reply
    7. Megan Ellam says

      April 06, 2020 at 8:59 am

      5 stars
      Oh I love how simple this dish is. So great when ingredients are really hard to come by atm. Thanks for sharing Robyn.

      Reply
      • Robyn says

        April 06, 2020 at 1:48 pm

        Thanks Megan!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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