Savoury Vegetable Rolls

    35 minutes

    Easy to make and even easier to eat this vegetable roll is a tasty alternative to the sausage roll and you can decide what size you want the rolls to be. Tastes just as good cold-so make a few for school lunches.

    25 people made this

    Serves: 2 

    • 1/2 cup (60g) stuffing mix
    • 1 medium carrot, grated
    • 1 medium onion, finely chopped
    • 1/2 red or green capsicum, finely chopped
    • 1 x 310g tin creamed corn
    • 1 tbs light soy sauce
    • 1/4 tsp chilli finely chopped (optional)
    • 1 sheet puff pastry thawed
    • 1 egg lightly beaten
    • I tablespoon sesame seeds

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 220 degrees C.
    2. Combine the first 7 ingredients and mix well. Cut pastry sheets in half lengthwise
    3. Spread mixture along centre of each strip lengthways, brush the edges with water and fold to enclose as you would a sausage roll.
    4. Cut each roll into 3 or 6 pieces. Place on a lightly greased oven tray and brush the top with beaten egg and sprinkle with sesame seeds
    5. Bake for 20-25 mins or till golden.

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    Reviews in English (7)


    Altered ingredient amounts. Update to this recipe, comments on quantity are correct so its a case of either doubling the pastry or halving the ingredients, sorry for the initial mistake on the pastry sheet quantity  -  06 Oct 2009


    Used different ingredients. I skipped brushing the pastry with egg and sprayed the rolls with oil instead. I also used breadcrumbs and some lemon/garlic/herb spice mix instead of the stuffing mix.  -  16 Apr 2009


    Doubled the quantities, but I needed a lot more pastry! Made about 36 small sausage roll sized rolls. There was probably a bit too much capsicum in these for my liking, I think if I made it again I would leave it out or at least use a lot less. I also used breadcrumbs and herbs rather than stuffing mix.  -  12 Sep 2011