ricotta, silverbeet and lentil sausage rolls

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A vegetarian take on sausage rolls for the whole family to enjoy on any occasion. It can be a great snack or even for lunch or dinner!

🍴Makes: 18
🕒 Prep: 25 mins  Cook: 45 mins


  • 1 bunch silverbeet, spinach or 250g frozen spinach
  • 420g can lentils, drained
  • 400g ricotta
  • 1 1/2 cups grated cheese (tasty or combination of tasty and parmesan)
  • 1 egg plus an extra egg for topping
  • 1/4 teaspoon nutmeg
  • 2 cloves crushed garlic
  • 1/4 cup parsley, roughly diced
  • 2 tablespoons of tomato relish, tomato sauce or tomato paste, optional
  • 3 slices puff pastry sheets
  • 2 tablespoons sesame seeds


  1. Preheat oven to 190°C
  2. Defrost puff pastry sheets
  3. Roughly dice silverbeet (or spinach) and remove any chunky stalks
  4. Cook in a large saucepan on medium heat with 2 tablespoons of water until wilted
  5. Allow to cool
  6. With your hands squeeze out any excess water
  7. In a large bowl combine silverbeet, lentils, ricotta, grated cheese, 1 egg, nutmeg, garlic, parsley and tomato paste (if using)
  8. Cut pastry in half long ways (so you have 6 pieces)
  9. With clean, dry hands (or wearing gloves), place the mixture down the middle (long edge) of the pastry, in a sausage shape
  10. Fold pastry to contain the filling.
  11. Flip, so seam is down and cut into 3 pieces. Place on a lined baking tray (seam side down). Repeat with remaining pastry and mixtureImg 4587
  12. Brush with beaten egg and sprinkle with sesame seeds
  13. Cook for 45 minutes or until golden



    Store in fridge and re-heat before serving.



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