These are a great budget meal and good to use up leftover veggies at the end of the week. I used to make these all the time but tonight was the first time Ive made them for the kiddies. They gobbled them up and had three servings. I serve these with salad.
Vegetable and Cheese Rolls
- Total Time: 100
- Yield: 24 1x
Description
A yummy vegetarian snack.
Ingredients
Scale
- 4 sheets of puff pastry, cut into 6 rectangles each
- Tmx basket full of veg of your choice – tonight I used potatoes, carrots and broccoli. Avoid too many “wet” veggies like zucchini.
- 1 onion, peeled and quartered
- 2 garlic cloves, peeled
- 10g oil
- Small handful of parsley
- 1 tablespoon stock paste
- 50g grated cheese
- Extra cheese, chia seeds or sesame seeds to sprinkle over the top
Instructions
- Preheat oven to 180 degrees.
- Line two baking trays with baking paper.
- Place basket with veggies into bowl. Pour over 700mls water.
- Cook at steaming temperature, speed 3 for 18 minutes or until soft.
- Remove basket from bowl and empty out water from bowl.
- Add onion and garlic to bowl and blitz on speed 8 until fine.
- Add oil and cook at 100 degrees, speed 2 for 5 minutes.
- Add vegetables, stock and parsley to bowl.
- Blitz on speed 4 until desired consistency is achieved. I like it more chunky rather than smooth.
- Add cheese and blitz on speed 4 until just combined.
- Spoon mixture on a pastry rectangle and roll up in a roll shape. Place onto a baking tray. Repeat for all pastry rectangles. You will get 24 rolls.
- I sprinkled cheese over some, chia and sesame seeds on others and sesame seeds on the remaining rolls.
- If the seeds do not stick just brush each roll with a little milk or beaten egg.
- Bake for approximately 25 mins or until pastry is golden.
- Prep Time: 10
- Cook Time: 50
