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Photo of Mini butternut & sage veggie rolls by WW

Mini butternut & sage veggie rolls

4
Points® value
Total Time
1 hr 20 min
Prep
15 min
Cook
1 hr 5 min
Serves
16
Difficulty
Easy
Add one of these veggie rolls to your lunchbox for a delicious afternoon snack.

Ingredients

Butternut Squash

400 g, diced

Onion

1 large

Garlic

1 clove(s), head of garlic, in its skin

Calorie controlled cooking spray

4 spray(s)

Sage, fresh

2 teaspoon(s), 12 leaves

Vegetarian parmesan style hard cheese

40 g

Chilli flakes

1 teaspoon(s), level

Ready rolled light puff pastry sheet

375 g

Egg, whole, raw

1 large, raw, lightly beaten

Tomato ketchup

2 tablespoon(s)

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a large baking tray with baking paper. Put the squash, onion and garlic into a large roasting tin, season to taste and mist with cooking spray. Roast for 35-40 minutes, turning and adding the sage halfway through.
  2. Put the cooked squash, onion and sage into a food processor and squeeze in the garlic flesh when cool enough to handle. Add 30g of the cheese, season to taste and pulse to a rough purée, then stir in the chilli flakes and allow to cool completely.
  3. Cut the pastry in half lengthways and spoon half of the mixture down the centre of each piece – it will be quite wet. Brush one edge of the pastry with a little of the beaten egg and fold it over the filling, trying not to let the filling escape. Seal the edges with a fork and cut each roll into 8 pieces. Put the rolls onto the prepared tray, brush the tops with beaten egg and scatter over the remaining cheese. Chill in the fridge for 15 minutes, then bake for 20-25 minutes until golden and risen, and serve with the tomato ketchup for dipping.

Notes

To make these vegan, swap the cheese in the 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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