Veg & cheese rolls

Prep: 25 mins Cook: 35 mins plus chilling

Easy

Makes 6
Get little hands to help grate the carrots and beetroot and mix with mature cheddar to fill these vegetarian pastry rolls

Nutrition and extra info

  • unbaked
  • Vegetarian

Nutrition: per roll

  • kcal391
  • fat26g
  • saturates10g
  • carbs27g
  • sugars6g
  • fibre2g
  • protein12g
  • salt0.8g
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Ingredients

  • 1 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, halved and grated (kids might need to wear goggles to avoid any tears!)
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrot, grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 beetroot, grated (wear gloves to avoid pink fingers)
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 100g mature cheddar, grated
  • small bunch thyme, leaves picked

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 50g flaked almonds
  • 320g sheet puff pastry
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • salad or baked beans, to serve

Method

  1. Heat the oil in a large pan. Add the onion and sizzle for 5 mins, stirring now and then, until softened. Add the carrot and beetroot, season well and cook gently for 5-10 mins, stirring until the veg is soft. Tip into a bowl.

  2. Stir the cheese and thyme leaves into the vegetable mixture while it’s still warm. Roughly crumble half the almonds in your hands and add these to the bowl too. Chill the mixture for 30 mins or so until cool enough to handle.

  3. Unroll the pastry. Cut in half lengthways, then pile the cooled filling down the middle of each strip of pastry. Brush the edges of the pastry with a little beaten egg, then fold the sides over to cover the filling. Turn the rolls over so the pastry seam is tucked underneath and cut each roll into 3, so you have 6. Place on a baking tray lined with baking parchment, brush with a little more egg and sprinkle over the remaining almonds. Chill until ready to cook (or at least 15 mins). Heat oven to 200C/180C fan/gas 6.

  4. Bake for 20 mins until golden brown. Serve the rolls warm or cold with salad or baked beans.

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