Savoury Vegetable Rolls
Easy to make and even easier to eat this vegetable roll is a tasty alternative to the sausage roll and you can decide what size you want the rolls to be. Tastes just as good cold-so make a few for school lunches.
Ingredients
Serves: 2
- 1/2 cup (60g) stuffing mix
- 1 medium carrot, grated
- 1 medium onion, finely chopped
- 1/2 red or green capsicum, finely chopped
- 1 x 310g tin creamed corn
- 1 tbs light soy sauce
- 1/4 tsp chilli finely chopped (optional)
- 1 sheet puff pastry thawed
- 1 egg lightly beaten
- I tablespoon sesame seeds
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 220 degrees C.
- Combine the first 7 ingredients and mix well. Cut pastry sheets in half lengthwise
- Spread mixture along centre of each strip lengthways, brush the edges with water and fold to enclose as you would a sausage roll.
- Cut each roll into 3 or 6 pieces. Place on a lightly greased oven tray and brush the top with beaten egg and sprinkle with sesame seeds
- Bake for 20-25 mins or till golden.
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Reviews and Ratings
Global Ratings:
(5)
Reviews in English (7)
Altered ingredient amounts. Update to this recipe, comments on quantity are correct so its a case of either doubling the pastry or halving the ingredients, sorry for the initial mistake on the pastry sheet quantity - 06 Oct 2009
Used different ingredients. I skipped brushing the pastry with egg and sprayed the rolls with oil instead. I also used breadcrumbs and some lemon/garlic/herb spice mix instead of the stuffing mix. - 16 Apr 2009
Doubled the quantities, but I needed a lot more pastry! Made about 36 small sausage roll sized rolls. There was probably a bit too much capsicum in these for my liking, I think if I made it again I would leave it out or at least use a lot less. I also used breadcrumbs and herbs rather than stuffing mix. - 12 Sep 2011