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Photo of Mini veggie rolls by WW

Mini veggie rolls

3
Points
Total Time
1 hr 20 min
Prep
15 min
Cook
1 hr 5 min
Serves
16
Difficulty
Moderate
Roasted garlic ramps up the flavour in these golden, flaky rolls. Great for entertaining, make them ahead and pop in the oven just before your guests arrive.

Ingredients

Butternut pumpkin

400 g, peeled, cut into 2cm pieces

Brown onion

1 large, cut into small wedges

Garlic

1 whole, bulb, small, unpeeled

Fresh sage

12 g, (use 12 leaves), roughly torn

Dried chilli flakes

1 tsp

Grated parmesan cheese

½ cup(s), (40g), finely grated

Reduced-fat puff pastry

2 sheet(s), (2 x 170g) just thawed

Egg(s)

1 medium, lightly beaten

Tomato sauce

2 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Line 2 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 30–35 minutes, turning vegetables and adding the sage halfway through, until vegetables are golden and tender.
  2. When cool enough to handle, cut top of garlic bulb off and squeeze roasted garlic from cloves. Place roasted garlic, pumpkin, onion, sage, chilli flakes and 30 g of the parmesan in a food processor and pulse to form a chunky purée. Transfer mixture to a bowl and 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 long pastry edge with a little beaten egg and roll up to enclose filling. Seal edges with a fork and cut each roll into 8 even pieces. Place rolls on the other prepared tray. Brush tops with beaten egg and sprinkle with remaining parmesan. Refrigerate for 15 minutes.
  4. Bake rolls for 20–25 minutes or until golden and puffed. Serve with tomato sauce for dipping.

Notes

TIP: To make these rolls vegan, swap cheese in filling with 40 g nutritional yeast. Brush pastry with 2 teaspoons melted dairy-free oil spread instead of egg and sprinkle tops with 1 teaspoon sesame seeds instead of cheese.

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