These cheesy veggie rolls are best enjoyed straight from the oven, when the cheese is oozing, and the pastry is deliciously crumbly and crisp. They are, however, also very tasty as a cold snack, and would be well placed at a picnic or outdoor get-together. When transporting these rolls for a picnic, ensure you pack them into a container alongside some icepacks to keep them properly cool while travelling.
Enjoy!
Nessa x
Cheesy Veggie Pastry Rolls
Ingredients
Makes 15
- 1 sheet of puff pastry
- 300g mushrooms
- 1 small red onion
- 2 cloves garlic
- 25g butter
- 125g spinach
- 1tbsp chives, finely chopped
- Salt and freshly ground black pepper
- 50g cheddar cheese, grated
- 1 egg
- 1tbsp sesame seeds
Method
- Take the puff pastry from the fridge 30 minutes before using. Preheat the oven to 200°C/fan 180°C/Gas Mark 6.
- Add the mushrooms, red onion, and garlic to a processor and blitz until fine.
- Heat a large pan over a medium heat and add the butter. Once melted add the blitzed vegetable mixture and cook for about ten minutes, stirring regularly.
- Stir through the spinach and chives. Season with a little salt and pepper. Once the spinach has wilted a little take from the heat and allow to cool.
- Cut the pastry into three strips. Spoon a third of the vegetable mixture along the long edge of the pastry. Sprinkle over a light layer of the grated cheese.
- Fold over the pastry to cover the mixture and press down the sides using a fork. Repeat for the other two strips of pastry.
- Using a sharp knife, cut each strip into five and place on a greaseproof paper-lined baking tray.
- Whisk the egg gently and brush over the top of the rolls before sprinkling over the sesame seeds.
- Place in the preheated oven for 25-30 minutes, until golden in colour and cooked through. These rolls are best enjoyed on the day they are made or refrigerate in a sealed container to enjoy cold the next day.
