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Curried vegetable rolls
Curried vegetable rolls
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Delicious vegetable-filled pastries, perfect for any party.
Ingredients:
  • Vegetable oil, to grease
  • 2 desiree potatoes, peeled, coarsely chopped
  • 1/2 orange sweet potato (kumara), peeled, coarsely chopped
  • 1 medium carrot, peeled, coarsely chopped
  • 80g (1/2 cup) frozen peas
  • 70g (1/2 cup) frozen corn kernels
  • 1 brown onion, halved, finely chopped
  • 1 red capsicum, halved, deseeded, coarsely chopped
  • 80g (1/4 cup) mild curry paste
  • 85g (1/3 cup) sour cream
  • Salt & freshly ground black pepper
  • 4 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed, cut in half crossways
  • 1 egg, lightly whisked
  • 12.00 gm sesame seeds
Instructions:
  • Preheat your oven to 200°C and lightly grease 2 baking trays with oil.
  • Boil potato, sweet potato, and carrot in a saucepan for 6 minutes. Then, add peas and corn and cook for an additional 2 minutes until the potatoes are tender. Drain the vegetables.
  • Start by heating a non-stick frying pan over medium heat. Cook the onion and capsicum for 5 minutes or until the onion softens, stirring occasionally. Stir in the curry paste and cook for 2 more minutes until fragrant. Add the cooked mixed vegetables and sour cream, mix well, then season with salt and pepper to taste. Allow the mixture to cool slightly for 10 minutes before dividing it into 8 equal portions.
  • Lay a sheet of pastry with a short edge facing you on a clean surface. Spread the vegetable mixture along the edge, then roll up the pastry to seal the filling. Place on a baking tray. Repeat with the remaining pastry and mixture. Brush each roll with egg and sprinkle with sesame seeds. Bake in a preheated oven for 20 minutes until golden and puffed.

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