Veggie Rolls

    Veggie Rolls

    48saves
    1hour


    4 people made this

    My mum used to make these for me, and I loved them. I have started making them again recently when I became a vegetarian. I use the listed vegetables, but sometimes throw in anything else I have in the kitchen that would suit.

    Ingredients
    Serves: 4 

    • ¼ of a butternut pumpkin
    • ½ medium sized sweet potato
    • 2 red rascal potatos
    • ½ a head of broccoli
    • ½ cup of frozen peas
    • 1 carrot
    • 1 small parsnip
    • splash of milk/teaspoon of butter
    • 1-2 teaspoons curry powder (depending on taste)
    • salt and pepper to taste
    • 3 sheets frozen puff pastry
    • egg wash (1 egg, splash of milk)
    • olive oil spray

    Directions
    Preparation:30min  ›  Cook:20min  ›  Extra time:10min  ›  Ready in:1hour 

    1. Cut vegetables into cubes and steam until tender. Place cooked vegetables in a bowl and mash with a little milk and butter if needed. Add salt and pepper and curry powder to taste. Cover and cool for 30 minutes in the fridge.
    2. Pre-heat oven to 220 degrees celcius.
    3. Lay out frozen puff pastry and allow to soften. Cut each piece into four. Place roughly one tablespoon of vegetable mixture on each quarter and roll into a little tube, closing the ends by pressing down with a fork.
    4. Spray baking trays with oil spray and place rolls on trays. Stab the rolls with a fork a few times for good measure and paint each with the egg wash.
    5. Cook till golden brown and crispy and serve with your favourite sauce.

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    Reviews (1)

    by
    0

    Pretty good! Somehow I ended up with heaps too much mixture, ended up using 6 sheets of pastry and still had to throw some away! Nice flavour, not difficult but did take me a long time. Would definitely make them again. Thanks! - 12 May 2010

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