Veggie rolls

Veggie rolls

Makes 8

1 x 400g tin butter beans, drained and rinsed

50g spinach, finely chopped

100g courgette, coarsely grated

75g mozzarella, grated

Salt and black pepper

1 egg yolk

1 x 375g pack of ready-rolled puff pastry

To finish:

1 egg, beaten

1 tbsp mixed seeds

To serve:

Tomato relish

  1. Preheat the oven to 220°C/200°C fan/gas mark 7. Line a baking tray with non-stick parchment paper. Put the beans in a bowl with the spinach, courgette and mozzarella. Season with salt and black pepper.
  2. Mash together slightly with a potato masher, then stir in the egg yolk.
  3. Unroll the pastry on a work surface. Spoon the filling in a thick sausage shape down the length of the pastry, leaving a little room along the edge.
  4. Roll the pastry around the filling into a large sausage shape.
  5. Cut into eight equal sausage rolls and transfer to the prepared tray.
  6. Brush the tops with the beaten egg and sprinkle with seeds. Bake for 20 minutes or until golden.
  7. Allow to cool, then serve with tomato relish.

Per Serving 326kcals, 21.6g fat (6.2g saturated), 24.2g carbs (0.8g sugars), 8.5g protein, 2.3g fibre, 0.232g sodium