Leftover Veggie Rolls
These have been a go-to recipe of mine for years – everything tastes better in pastry, doesn't it? They are such a great way to use up leftover veggies and best of all, the kiddies love them. - Peta
Recipe Tester Feedback: "A tasty and inexpensive way to use up leftover veggies." - Esther
Contains: Gluten / Dairy / Egg
Preparation Time 20 minutes
Cooking Time 25 minutes
Makes 24 rolls
Can be frozen
- puff pastry - 4, sheets (or make your own with the Iced Puff Pastry recipe from The Easter Subscriber Only Bonus Issue)
- garlic clove - 1, peeled
- onion - 1, small, peeled and quartered
- cheese - 150g, cubed
- oil - 20g
- mustard - 10g, wholegrain
- salt - pinch
- pepper - pinch
- vegetables of choice - 500g, leftover mashed (see Note)
- egg - 1, lightly beaten
- sesame seeds - optional
- Preheat oven to 180C. Line a baking tray with baking paper.
- Lay the pastry (4 sheets) on the bench to thaw.
- Place garlic clove (1), onion (1) and cheese (150g) into bowl. Mix Speed 7 / 3 seconds.
- Add oil (20g) to the bowl. Program 5 minutes / 110C* / Speed 2.
- Add mustard (10g), salt (pinch), pepper (pinch) and mashed vegetables (500g) to the bowl. Mix Speed 7 / 5 seconds.
- Slice pasty sheets in half to form rectangles.
- Spoon mixture evenly along the middle of each sheet of pastry.
- Fold edges together. Cut into three pieces each.
- Place onto baking tray, seam side down.
- Brush lightly with beaten egg (1) and top with sesame seeds.
- Bake for 25 minutes or until pastry is golden and crispy and the filling is warmed through.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.
Note: I really enjoy the combination of potato, pumpkin, sweet potato, carrot and broccoli. Be sure to use some kind of starchy vegetable in the mix to hold it together. - Peta