Day 8/10 Protein-packed Vegetarian Meals

• servings: Makes 8 serves (if follo
• total time: 53 minutes

Ingredients

4 sheets puff pastry, divided into halves

2 tbsp extra virgin olive oil (EVOO)

1 leek, sliced

3 garlic cloves, minced

300g butternut pumpkin, roughly chopped or grated

3/4 cup (85g) walnuts, finely chopped

1 cup (90g) breadcrumbs

150g sharp cheddar, grated

180g feta, crumbled

2 eggs

1 tsp sea salt flakes

1 extra egg (for brushing)

4 tbsp sesame seeds (for topping)

Directions

Prepare the Filling:

Heat the EVOO in a frypan over medium heat. Add the leek and sauté for about 5 mins until softened.

Add the garlic and cook for an additional minute until fragrant.

Stir in the pumpkin and cook for about 5-7 minutes, or until tender. If using grated pumpkin, this will take less time. Remove from heat and let cool slightly.

Mix the Ingredients:

Once the frypan is cooled, add walnuts, breadcrumbs, cheddar, feta, eggs, and sea salt flakes. Mix until well combined.

Assemble the Rolls:

Preheat your oven to 200°C.

Cut each puff pastry sheet in half to create 8 rectangles.

Spoon a generous amount of the filling onto one half of each rectangle, leaving space at the edges for sealing. Fold the other half over the filling and press the edges to seal. You can use a fork to crimp the edges for a decorative touch. Cut rolls into 3 equal portions.

Prepare for Baking:

Place the sausage rolls on a lined baking tray. Beat the extra egg in a small bowl and brush it over the tops of the rolls.

Sprinkle sesame seeds on top.

Bake:

Bake for 40-45 minutes, or until golden brown and puffed.

Serve:

Enjoy!

Tips:

These rolls can be made ahead and frozen before baking. Just bake straight from the freezer, adding a few extra minutes to the cooking time.

Pair with your favorite dipping sauce for a delicious snack, work lunch or appetiser!