Vegetable and Ricotta Rolls
A vegetarian take on the classic sausage roll. Golden flaky pastry with a creamy ricotta and vegetable filling. These vegetable and ricotta rolls are absolutely devine.
Servings: 6 large rolls
Ingredients
- 1 tbs olive oil
- 1 leek trimmed, halved and finely chopped
- 2 garlic cloves crushed
- 3 cups kale leaves finely shredded
- 1 zucchini trimmed and grated (excess water removed)
- 1 carrot peeled and grated
- 1 cup grated pumpkin
- 400 g ricotta
- 1 cup panko breadcrumbs
- 3 tbs dill finely chopped
- ½ cup flat leaf parsley finely chopped
- 3 sheets frozen puff pastry thawed
- 1 egg lightly beaten
- sesame seeds for sprinkling
Instructions
- Preheat oven to 200°C (400°F). Line 2 oven trays with baking paper.
- Heat the oil in a large non-stick frying pan over medium heat. Add the leek and garlic and cook for 5 minutes.
- In a large bowl add the kale, zucchini, carrot, pumpkin, ricotta, breadcrumbs, dill, parsley and leek mixture. Season with salt and pepper and mix well to combine.
- Cut each sheet of pastry in half so that you have 6 pieces. Spoon ½ cup of the vegetable mixture along the longer edge of the pastry. Brush the opposite end with some water and roll to enclose. Repeat with the remaining pastry and vegetable mixture.
- Place the rolls, seam side down, on the prepared oven trays. You can leave them as is or cut them into smaller rolls. Brush with beaten egg and sprinkle with sesame seeds. Cook for 20 minutes or until golden.