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Veggie rolls recipe

Veggie rolls recipe

72 ratings

For an easy lunchbox treat, have a go at these bite-size cheesy rolls with mashed butter beans, spinach and courgette. Load the filling into ready-made puff pastry and roll up before baking until golden – it's that easy! You can even make them ahead of time and freeze to save time on manic mornings. See method

  • Serves 8
  • 15 mins to prepare and 20 mins to cook
  • 238 calories / serving
  • Freezable
  • Healthy
  • Vegetarian


  • 400g tin butter beans, drained and rinsed
  • 50g spinach, finely chopped
  • 100g courgette, coarsely grated
  • 75g 50% reduced-fat mature cheese, grated
  • 1 egg, separated
  • 375g pack ready-rolled lighter puff pastry
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    5g 25%
  • Sugars

    2g 3%
  • Salt

    0.5g 12%

of the reference intake
Carbohydrate 28.3g Protein 9.3g Fibre 2.6g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the beans in a bowl with the spinach, courgette and cheese. Mash together slightly with a potato masher, then stir in the egg yolk; season with black pepper.
  2. Lay the pastry on a work surface with a long edge closest to you. Spoon the filling in a thick sausage shape along this side, 2.5cm from the edge. Roll the pastry forwards into a large sausage-shaped roll. Cut into 8 equal smaller rolls.
  3. Transfer to a lined baking tray with the pastry seam at the bottom. Brush the tops with the egg white, then bake for 20 mins until golden.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Lunchbox ideas for kids

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