Cottage rolls

Super snack, midday munch, lunch box hit, these vego ‘sausage’ rolls are so simple to make, you’ll be mixing and rolling batches by the dozen. Golden and crispy on the outside and packed with cottage cheese, vegies, oats and nuts on the inside, all you need is a bowl of tomato sauce for dipping and a hearty appetite. 

How to make cottage rolls: key tips

When working with puff pastry, begin when it’s just thawed. It’s best when it’s easy enough to roll, but not so soft that it will become sticky and stretch out of shape. If it gets too soft, pop it back into the freezer for a few minutes to firm up a little.

Spoon the filling in a log shape along one long side of the pastry, leaving a border of about 3cm. Roll up to enclose the filling, bringing in the pastry sides as you roll.

Brushing the pastry with milk – you could use an egg wash, too – encourages a lovely golden sheen on these rolls.

Key ingredients in this cottage rolls recipe

Puff pastry is a delicious flaky pastry with a fantastic buttery taste. The store-bought ready rolled sheets are perfect for filling and rolling. 

Thick and creamy cottage cheese adds moisture to these rolls and helps to bind all the ingredients. It’s also rich in protein, which is important if you are on a vegetarian diet.

Rolled oats is also a good source of protein in these vegetarian rolls, as are the pecans. If you like, you could swap the pecans for walnuts.

You might also like these lentil sausage rolls and savoury vegetable rolls, as well as these easy vegetarian snacks and light meals, from pasta salads and nachos, to bruschetta recipes and soups.

This recipe was originally submitted by Caitybee74, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.