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Photo of Mini veggie rolls by WW

Mini veggie rolls

3
3
3
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
15 min
Cook
1 hr 5 min
Serves
16
Difficulty
Moderate

Ingredients

Pumpkin, butternut, raw

400 g, peeled, diced

Brown onion

1 large, cut into small wedges

Garlic

8 clove(s), (use 1 small whole garlic bulb), unpeeled

Fresh sage

12 g, (use 12 leaves), coarsely torn

Grated parmesan cheese

½ cup(s), (40g), finely grated

Dried chilli flakes

1 tsp

Reduced-fat puff pastry

2 individual, (2 x 170g) just thawed

Egg(s)

1 medium, lightly beaten

Tomato sauce

2 tbs, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Line two baking trays with baking paper. Place pumpkin, onion and garlic on one prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 35-40 minutes, turning and adding the sage halfway through cooking time, or until vegetables are golden and tender.
  2. Squeeze garlic from skins (when cool enough to handle). Place garlic, pumpkin, onion, sage, 30g of the cheese and chilli flakes into a food processor and pulse until a rough puree. Season with salt and pepper. Set aside to cool.
  3. Spoon half the pumpkin mixture (it will be quite wet) down the centre of each pastry sheet. Brush one edge of pastry with a little beaten egg and roll to enclose filling. Seal edges with a fork and cut each roll into 8 pieces. Place rolls on the other prepared tray. Brush tops with beaten egg and sprinkle with remaining cheese. Place in fridge for 15 minutes.
  4. Bake rolls for 20-25 minutes or until golden and puffed. Serve with tomato sauce for dipping.

Notes

To make these rolls vegan, swap cheese in filling for 40g nutritional yeast and brush with 2 teaspoons melted dairy-free spread instead of egg, then top with 1 teaspoon nigella seeds instead of cheese.

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