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Photo of Beef and vegetable rolls by WW

Beef and vegetable rolls

10
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
Carrot, zucchini, onion… you’d never know these filling beef rolls are chock-full of freshly grated veggies!

Ingredients

Carrot(s)

1 small, finely grated

Zucchini

1 small, finely grated

Brown onion

½ small, finely grated

Lean beef mince, raw

300 g

Tomato sauce (ketchup)

2 tbs

Dried breadcrumbs

⅓ cup(s), (dry stuffing mix)

Egg(s)

1 medium, lightly beaten

Reduced-fat puff pastry

1 sheet(s), just thawed

Skim milk

10 ml, (2 tsp)

Instructions

  1. Preheat oven to 220°C. Line a baking tray with baking paper.
  2. Squeeze some of the excess liquid from the carrot and zucchini. Combine the vegetables, beef mince, tomato sauce, stuffing mix and egg in a large bowl. Season with salt and pepper.
  3. Cut the puff pastry in half lengthways. Roll each half between two sheets of baking paper to make each piece 14cm wide. Place half the mince mixture lengthways down the centre of each pastry half and roll to enclose the filling. Cut each roll in half. Place the rolls, seam-side down, on the prepared tray. Using a sharp knife, lightly score the top of each roll without cutting all the way through. Lightly brush each roll with the milk. Bake for 25-30 minutes or until golden brown and cooked through.

Notes

SERVING SUGGESTION: Serve the rolls with tomato sauce and steamed broccoli and cauliflower sprinkled with a little lemon zest and drizzled with lemon juice.

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