The homemade rolls are very easy to do, can be prepared in advance for a lunch or snack and the filling can be changed to use up what you have in the fridge.
We made a batch of these rolls using some frozen butternut squash chunks, brocolli and cavalo nero- but you can tweak the recipe to use other vegetables, such as pumpkin, spinach, peppers etc.
Servings
6 (12 rolls)
Prep time:
20min
Cook time:
30min
Difficulty:
Easy
Ingredients
- 2 x 320g puff pastry sheets
- 1 egg
- 400g butternut squash
- 250g ricotta
- 200g feta
- 100g cavalo nero
- 2 tbsp olive oil
- 1 tbsp sesame seeds (to garnish)
- 1 medium-sized broccoli
- 1 lemon
- 50g pine nuts (optional)
Recipe Notes:
As big fans of oddbox (which allows you to rescue surplus fruit and veg, check it out if you haven’t already!), we found ourselves with quite a lot of butternut squash- so we have a fair bit in the freezer that we use in various recipes, such as this one. Our butternut squash chunk were about 1-2cm in size. We let these thaw prior to using in the recipe. If using fresh butternut squash- then peel, clean and cut into cubes and proceed with the recipe as per below.
This recipe is very versatile- so you can substitute the vegetables we used for others, depending on what you have available and your preferences. This is a great recipe to use up leftover vegetables as well, reducing food waste, and the rolls go well with a simple side salad, soup, chutney or just on their own as a snack!
We had half a bag of pine nuts in our cupboard which we finished off for the recipe- but if you don’t have pine nuts, you can use cashew nuts or almonds- just chop and toast them slightly- or skip the nuts altogether.
Step by Step Instructions
-Step 1
Take the puff pastry sheets out of the fridge and let them rest at room temperature, whilst you prepare the filling for the rolls. This will make the sheets easier to work with and softer. Next, preheat the oven to 200 degrees C (~390 degrees F).
Prepare the vegetables- the butternut squash should be in small cubes (1-2cm in size), the broccoli should also be cut down to a similar size. For cavalo nero, remove the hard stem and chop.
Heat the olive oil in a frying pan on, and once hot, add the vegetables and stir-fry these on a medium to high heat for a few minutes. Add salt and pepper to taste. Once cooked through, transfer to a big bowl and let cool.
Step 2
Cut the feta into chunks, and combine with the ricotta in another bowl. Grate the zest of a lemon into this bowl, then mix well. We have a microplane grater that we use for things like this- much recommended!
Step 3
Add the cheese mixture to the vegetables, add pine nuts if using and mix well.
Beat the egg in a small bowl.
Step 4
Cut each of the pasty sheets into half (lengthways) so you should have four pieces in total.
For each piece of the pastry, put a quarter of the filling along the middle of the sheet. Brush one side of the pasty with the beaten egg.
Step 5
Fold the pastry over the vegetable and cheese mix- first the non-egg beaten side, followed by the side with the beaten egg, and press down gently to seal.
Turn the roll over so the fold is underneath- this helps stop the filling from spilling out. Cut the roll into three pieces.
Transfer the cut rolls onto a baking tray (put onto baking paper or a silicon mat if the puff pastry sheets didn’t come with baking paper). Brush the remaining beaten egg over the rolls.
Step 6
Toast the sesame seeds in the frying pan (no need to add oil) for a few minutes- do not let these burn and keep stirring. Once toasted, sprinkle over the rolls- these are now ready to go into the oven.
Step 7
Bake for around 30 minutes- the rolls should be golden and brown and the pastry flaky.
Enjoy!
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