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Vegie and Fetta Rolls

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“For a friend who has limited internet access and so she know where to find and from Recipe+ NOTE 1 pastry sheets here are 22cm to 23cm square.”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200C (180C fan forced).
  2. Line a large baking tray with baking paper.
  3. Heat oil in a large deep frying pan over moderate heat and add onion, cook and stir for 5 minutes or until soft and add garlic , mushroom and zucchini and cook and stir for 5 minutes or until soft and transfer to a large heatproof bowl and cool.
  4. Meanwhile Stearn kumara over boiling water for 5 minutes or until tender and then add mushrooms mixture and set aside to cool.
  5. Add fetta and rosemary to vegetarian mix and season with salt and pepper.
  6. Cut pastry sheets in half (see intro note) and for each roll, spread 1/2 cup of filling on each sheet. starting 2cm in front of long side and spreading remaining mixture to remaining edges.
  7. Brush pastry with remaining egg wash along the 2cm border. roll up from the opposite edge to enclose the filling.
  8. Cut in half crosswise and place on prepared tray and brush with remaining egg and sprinkle with sesame seeds and bake for 20 to 25 minutes or until golden brown and serve,.

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