These are a great budget meal and good to use up leftover veggies at the end of the week. I used to make these all the time but tonight was the first time Ive made them for the kiddies. They gobbled them up and had three servings. I serve these with salad.
A yummy vegetarian snack.
1x 2x 3x Ingredients
4 sheets of puff pastry, cut into 6 rectangles each Tmx basket full of veg of your choice – tonight I used potatoes, carrots and broccoli. Avoid too many “wet” veggies like zucchini.
1 onion, peeled and quartered
2 garlic cloves, peeled
10g oil Small handful of parsley
1 tablespoon stock paste
50g grated cheese Extra cheese, chia seeds or sesame seeds to sprinkle over the top
Preheat oven to 180 degrees.
Line two baking trays with baking paper.
Place basket with veggies into bowl. Pour over 700mls water.
Cook at steaming temperature, speed 3 for 18 minutes or until soft.
Remove basket from bowl and empty out water from bowl.
Add onion and garlic to bowl and blitz on speed 8 until fine.
Add oil and cook at 100 degrees, speed 2 for 5 minutes.
Add vegetables, stock and parsley to bowl.
Blitz on speed 4 until desired consistency is achieved. I like it more chunky rather than smooth.
Add cheese and blitz on speed 4 until just combined.
Spoon mixture on a pastry rectangle and roll up in a roll shape. Place onto a baking tray. Repeat for all pastry rectangles. You will get 24 rolls.
I sprinkled cheese over some, chia and sesame seeds on others and sesame seeds on the remaining rolls.
If the seeds do not stick just brush each roll with a little milk or beaten egg.
Bake for approximately 25 mins or until pastry is golden.