Ingredients for Vegie And Fetta Rolls
- Olive Oil
- Brown Onion
- Garlic Cloves
- Button Mushrooms
- 1 medium zucchini, diced
- 1 medium kumara (sweet potato), peeled and diced
- Feta
- 1 tablespoon fresh rosemary, chopped
- Puff Pastry
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame seeds
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How to Make Vegie And Fetta Rolls
- Preheat oven to 200°C (400°F). Line a large baking tray with baking paper.
- Heat olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 5 minutes, or until softened. Add the minced garlic, sliced mushrooms, and diced zucchini. Cook and stir for another 5 minutes, until the vegetables are tender. Transfer the mixture to a large heatproof bowl and allow to cool.
- Meanwhile, steam the diced kumara over boiling water for 5-7 minutes, or until tender. Add the cooled vegetable mixture to the cooked kumara and set aside to cool completely.
- Stir in the crumbled feta cheese and chopped rosemary. Season generously with salt and pepper.
- Cut each pastry sheet in half. For each roll, spread ½ cup of the filling evenly onto one half of a pastry sheet, leaving a 2cm border along the long edge.
- Starting at the edge opposite the 2cm border, tightly roll up the pastry to enclose the filling.
- Cut each roll in half crosswise.
- Place the rolls onto the prepared baking tray. Brush with the beaten egg and sprinkle with sesame seeds.
- Bake for 20-25 minutes, or until the pastry is golden brown and the filling is heated through.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
14g
Fat
37g
Carbs
12g
