Crispy Vegetable Rolls

10 ingredients
3 steps

Ingredients

  • 10.5 oz potatoes, peeled, chopped
  • 1 None medium zucchini, grated
  • 1 None medium carrot, finely grated
  • 4 oz frozen mixed peas and corn, thawed
  • 1/2 tsp mild curry powder
  • 1/4 cup freshly grated Parmesan cheese
  • 2 sheets frozen puff pastry, thawed
  • 1 None large egg, lightly beaten
  • 2 tbsp sunflower seeds
  • 2 tsp sesame seeds

Directions

  1. 1
    Preheat oven to 425°F. Line a baking tray with parchment paper.
  2. 2
    Place potatoes in a small saucepan and cover with cold water. Bring to a boil. Boil for 12-15 mins, or until tender. Drain then transfer to a large bowl and mash until smooth. Add remaining vegetables, curry powder and Parmesan.
  3. 3
    Cut pastry sheets in 1/2 and arrange on a clean work surface. Distribute vegetable mixture along 1 long edge of each pastry sheet then roll up to enclose filling. Brush lightly with egg and cut into 6 equal pieces. Place on prepared tray. Sprinkle sunflower seeds and sesame seeds over top and bake for 25-30 mins, or until golden brown. Serve.

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