Veg Roll

Veg Roll Recipe:


1 red onion, halved
2 garlic cloves, peeled
2 medium carrots, peeled
2 small zucchini, trimmed
1 tablespoon vegetable oil
1 corn cob, kernels removed
3/4 cup cottage cheese
1 1/2 cups rolled oats
2 teaspoons dried mixed herbs
3 teaspoons hot chilli sauce
2 eggs, lightly beaten
3 sheets frozen ready-rolled puff pastry, partially thawed
1 tablespoon sesame seeds
salad leaves and sweet chilli sauce, to serve


Using a food processor with a grater blade attached, coarsely grate the onion, garlic, carrot and zucchini.
Heat the oil in a large skillet over medium-high heat. Add the grated vegetables and corn. Cook, stirring occasionally, for 5 minutes or until vegetables are tender. Drain liquid. Transfer mixture to a bowl.
Add cheese, oats, mixed herbs, chili sauce and half of the egg. Season with salt and pepper. Mix well. Set aside for 10 minutes.
Preheat oven to 220 ° C. Line 2 baking sheets with parchment paper. Cut each pastry sheet in half. Spoon mixture sixth long one long side of one dough half. Brush opposite edge with a little remaining egg. Roll pastry to enclose filling. Cut roll into thirds. Place on prepared trays. Repeat with the remaining vegetable mixture, pastry and egg. Brush tops of loaves with the remaining egg. Sprinkle with sesame seeds. Bake for 15-20 minutes or until puffed and golden brown. Serve with salad leaves and sweet chilli sauce.

Recipe Video:


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