Bake & Freeze Veggie Sausage Rolls
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
- Preheat the oven to 200 C and line a baking tray with parchment paper.
- 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.
- Add feta and mix through by hand.
- Roll out pastry, cut into two long stripes and fill with mixture in the centre. Then fold sides together to enclose mixture.
- Cut into desired size pieces and place onto baking try.
- Brush with egg wash and sprinkle with remaining seed mixture.
- Bake for 20-25 minutes or until golden.
- Perfect for batch making. Freeze only if pastry is fresh
Packs perfectly inside our silicone lunchboxes.