With two kids 4 and under we know how hectic life can get, with never-ending schedules of drop-offs, pick-ups, and extracurricular activities. Amidst the hustle and bustle, it can be a challenge to find time to prepare wholesome and delicious meals for the family. That's why we're excited to share this fantastic veggie sausage roll recipe that's not only kid-friendly but also perfect for making in bulk and freezing for later. Say goodbye to the struggle of meal prep and hello to a tasty, time-saving snack that the whole family will love!

The Wholesome Ingredients:

The star of our recipe is the nutritious sweet potato, a versatile veggie that's both delicious and packed with essential vitamins and minerals. Combined with protein-rich red kidney beans and a medley of fresh green herbs like parsley, coriander, thyme, and majoram, this sausage roll is a nutritional powerhouse that will keep your little ones energized throughout the day.

Adding a burst of flavor is a homemade Mexican spice mix, featuring coriander, cumin, garlic, paprika, salt, and pepper. The spices bring the dish to life, creating a scrumptious experience that even the pickiest eaters won't be able to resist.

For an added crunch and nutty taste, we incorporate a seed mix of pepita, sunflower, and linseed. This combination adds a delightful texture and contributes to the overall nutritional value of the sausage rolls.

The Cheesy Secret: Every good sausage roll needs a touch of indulgence, and that's where feta cheese comes into play. Its creamy, tangy flavor complements the earthy sweet potato and beans, creating a mouthwatering balance that takes this recipe to the next level. Rest assured, this veggie sausage roll will leave your kids asking for more!

The Freezing Advantage: One of the greatest perks of this veggie sausage roll recipe is its suitability for making in bulk and freezing. On a day when you have some extra time, whip up a large batch of these delightful treats. After baking, let them cool down completely, then arrange them in a single layer on a baking tray and pop them in the freezer. Once frozen, transfer the sausage rolls to an airtight container or freezer-safe bag for storage.

Now, whenever you find yourself in need of a quick snack or lunchbox filler, you can easily grab a few from the freezer, heat them up in the oven (or air fryer of course), and voilà! This simple and efficient process ensures that you always have a backup plan for busy days, reducing stress and ensuring your kids enjoy a balanced diet even during the most hectic of times.

So, why not give this recipe a try? Embrace the joy of make-ahead meal prep and never worry about what to serve your kids for lunch again. With a burst of flavours and the goodness of wholesome ingredients, these veggie sausage rolls will become a family favourite in no time. Happy cooking, and enjoy the smiles on your kids' faces as they savour these veggie sausage rolls!

Prep  25 minutes | Makes 16 mini rolls


300 g (21/2 cups) sweet potato, cubed and boiled until soft

240 g (1 tin) red kidney beans

1 large handful of fresh green herbs (parsley, coriander, thyme, majoram), finely chopped

2 tbsp Mexican spice mix (coriander, cumin, garlic, paprika, salt, pepper)

40 g (1/3 cup) seed mix (pepita, sunflower, linseed) toasted and finely ground

125 g (1 packet) feta cheese

1 packet of Filo pastry or puff pastry

1 egg, whisked


  1. Preheat the oven to 200 C and line a baking tray with parchment paper.
  2. Place sweet potato, kidney beans, green herbs, spice mix, and two thirds of seed mix into a high-speed food processor and mix until well combined.
  3. Add feta and mix through by hand.
  4. Roll out pastry, cut into two long stripes and fill with mixture in the centre. Then fold sides together to enclose mixture.
  5. Cut into desired size pieces and place onto baking try.
  6. Brush with egg wash and sprinkle with remaining seed mixture.
  7. Bake for 20-25 minutes or until golden.
  8. Perfect for batch making. Freeze only if pastry is fresh

Packs perfectly inside our silicone lunchboxes.

July 29, 2023 — Michelle Leach