Chickpea pesto rolls
Easy chickpea pesto rolls perfect for lunchboxes, days out, and road trips. A simple, family-friendly recipe kids will love.
Equipment
Ingredients
- 1 packet ready rolled puff pastry 375g approx
- 1 tin cooked chickpeas drained well (240g)
- **3 tablespoons pesto shop bought or make your own
- 75 g grated cheddar and mozzarella mix
- 1 egg beaten
- 2 tbsp sesame seeds - optional beware sesame is an allergen too
- Note: Most shop-bought pesto contains nuts. If your school has a NO NUT policy don’t send pesto to school. Nut-free homemade pesto is a safe alternative.
- Tip: Leave pastry out of the fridge for 20 minutes so it’s easier to unroll.
Instructions
- Preheat oven to 180°C fan. Line a large baking tray.
- Blend chickpeas and pesto (smooth or chunky).
- Unroll pastry and cut lengthways into two strips. Brush one side of each strip with egg.
- Spoon chickpea mixture down the centre, sprinkle with cheese, then fold over like a sausage roll and seal.
- Cut each roll into 4 pieces, place on tray, brush with egg and sprinkle with sesame seeds if using.
- Bake for ~40 minutes until golden. If the filling is oozing out at the sides push it back in the flat of a knife.
- Cool on a wire rack. Eat hot or cold
- Storage: Store up to 3 days in fridge or freeze unbaked rolls for up to 3 months. Cook from frozen with egg wash for 40 minutes.
Tried this recipe?Let us know how it was!