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Veggie stuffed sausie rolls with salad & tomato sauce recipe

Veggie stuffed sausie rolls with salad & tomato sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Oven tray
  • Baking paper
  • 2 Large bowls

Ingredients

  • 4 sheets flaky puff pastry or large wraps for healthier version

Filling

  • 2 cloves garlic
  • 2 red onion
  • 2 carrot
  • 400 g lentils canned
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tsp honey
  • 100 g feta cheese
  • 1 cup cheese grated
  • 2 tbsp Moroccan seasoning
  • 1 cup panko breadcrumbs or gluten-free breadcrumbs
  • 1 egg

Rolls

  • 1 egg
  • 1 tbsp sesame seeds
  • 1 tbsp pumpkin seeds

Salad

  • 1 baby cos lettuce or similar
  • 1 cucumber
  • 250 g cherry tomatoes
  • 2 tsp balsamic vinegar

To serve

  • ¼ cup tomato sauce

Instructions

Before you start

  • Set 4 sheets flaky puff pastry aside to defrost. Preheat the oven to 220℃ or 200℃ fan bake. Line an oven tray with baking paper.

Start filling

  • Peek and mince 2 cloves garlic. Peel and thinly slice 2 red onion. Peel and grate 2 carrot. Drain and rinse 400 g lentils. Heat 1 tbsp olive oil in a large frypan. Cook the garlic, onion, carrot and lentils with a pinch of salt for about 4 minutes, until softened. Add 1 tbsp balsamic vinegar and 2 tsp honey and cook for a further 1 minute.

Finish filling

  • Transfer the filling to a large bowl, and crumble in 100 g feta cheese, grate in 1 cup cheese, add 2 tbsp Moroccan seasoning, 1 cup panko breadcrumbs and 1 egg. Mix until well combined.

Make rolls

  • Gently unroll 4 sheets flaky puff pastryhe pastry sheets (or wraps if using) onto a flat surface. Shape the filling into a log along the centre of the pastry. Roll up to form a long roll. Slice into 4 even-sized pieces and place on the prepared oven tray, seam side down.

Bake rolls

  • Brush the rolls with 1 egg and sprinkle over 1 tbsp sesame seeds and 1 tbsp pumpkin seeds. Bake in the middle oven rack for about 20 minutes, until golden and the filling is cooked through.

Make salad

  • Meanwhile, roughly slice 1 baby cos lettuce. Peel 1 cucumber into ribbons. Toss together in a large bowl with 250 g cherry tomatoes and 2 tsp balsamic vinegar. Season with salt and pepper to taste.

To serve

  • Divide the veggie stuffed sausie rolls between plates. Serve with salad on the side and a good squirt of tomato sauce for dipping.

Nutrition

Calories: 923kcal | Carbohydrates: 83g | Protein: 32g | Fat: 53g | Saturated Fat: 17g | Cholesterol: 129mg | Sodium: 890mg | Potassium: 917mg | Fiber: 13g | Sugar: 13g | Calcium: 419mg | Iron: 8mg