Name: Vegie-packed rolls
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 300 gram potatoes, peeled, chopped; 1 medium zucchini, grated; 1 medium carrot, finely grated; 1 cup frozen peas and corn kernels, thawed; 1/2 teaspoon mild curry powder; 1/3 cup freshly grated parmesan; 2 sheets puff pastry, thawed; 1 egg, lightly beaten; 2 tablespoon sunflower seeds; 2 teaspoon sesame seeds

Ingredients

300 gram potatoes, peeled, chopped

1 medium zucchini, grated

1 medium carrot, finely grated

1 cup frozen peas and corn kernels, thawed

1/2 teaspoon mild curry powder

1/3 cup freshly grated parmesan

2 sheets puff pastry, thawed

1 egg, lightly beaten

2 tablespoon sunflower seeds

2 teaspoon sesame seeds

Method

1.Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. Place potato in a small saucepan; cover with cold water. Bring to the boil. Boil for 12-15 minutes or until tender. Drain well. Mash potato until smooth. Combine potato with other vegetables, curry powder and parmesan in a large bowl.

2.Cut pastry sheets in half. To make 6 rolls, place a quarter of the vegetable mixture along a long edge of pastry. Roll up to enclose filling. Brush lightly with egg. Cut into 6 equal pieces; place on prepared tray. Mix seeds in a small bowl. Sprinkle seed mixture over rolls.

3.Bake for 25-30 minutes or until rolls are golden brown and bases are crisp. Serve.