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How to make Curried vegetable rolls

Yield = 8
Prep time: 0:10
Cook time: 0:35
Total time: 0:45

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
  • 1 tablespoon sesame seeds

Method

  • Step 1 Preheat oven to 200°C. Brush 2 baking trays with oil to lightly grease.
  • Step 2 Cook potato, sweet potato and carrot in a saucepan of boiling water for 6 minutes. Add the peas and corn kernels and cook for a further 2 minutes or until potato is tender. Drain.
  • Step 3 Heat a non-stick frying pan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until onion softens. Add curry paste and cook, stirring, for 2 minutes or until fragrant. Add the cooked mixed vegetables and sour cream and stir until well combined. Taste and season with salt and pepper. Set aside for 10 minutes to cool slightly. Divide mixture into 8 equal portions.
  • Step 4 Place a piece of pastry, with a short edge closest to you, on a clean work surface. Spoon some vegetable mixture along the shortest edge and roll pastry to enclose filling. Transfer to baking tray. Repeat with remaining pastry and vegetable mixture. Brush each roll with egg and sprinkle evenly with sesame seeds. Cook in preheated oven for 20 minutes or until puffed and golden.