A yummy twist on these old-time favourites! Full of green vege goodness, blended with feta cheese and spices, and wrapped in puff pastry. Thanks so much to Kiah from @marigoldandsol for this genius recipe that the whole family will enjoy. If you’re in need of some wholesome food and crafty inspo make sure you check out her Insta feed, it’s beautiful.
RECIPE:
1 cup of oob organic potato wedges
½ cup of oob organic garden peas
½ cup of oob organic broccoli
½ cup of oob organic cut-leaf spinach
80g block of firm feta
1 can of chickpeas, drained
1/2 cup coriander
½ tsp nutmeg
½ tsp of salt + pepper
2 sheets of puff pastry
Method
Add measured quantities of potato, peas, broccoli, and spinach to a food processor.
Let sit at room temperature until 50% defrosted
Add the can of drained chickpeas to the food processor.
In a large bowl, crumble the feta.
Once the veg has partially defrosted, add nutmeg, finely chopped coriander, salt and pepper.
Pulse in the food processor until it becomes a puree.
Remove 2 sheets of butter puff pastry from the freezer to defrost.
Add the veg to the feta and carefully fold through.
Preheat your oven to 180 degrees fan forced.
Start by scooping a tablespoon width of mixture onto the dough 1cm from the edge closest to you in one long line from left to right. From here roll the edge closest to you over the mixture to create a sausage roll shape, ensuring the pastry overlaps enough to seal the roll.
Using a sharp knife cut straight along lengthways and set your first long roll to the side. Continue until all the pastry has been used.
Once the rolls have been made, again using the same sharp knife decide how small you would like the final veggie rolls to be. For this recipe I have cut mine into 5cm lengths.
Place each roll onto a baking tray and cook in the oven until golden brown and crispy. Depending on the pastry you choose, cooking time will vary.
Enjoy!
