COOKBOOK: Coles - March 2019
Delicious! This was a great healthy vegetarian meal. Yes we cheated with the sweet potato but it was easy and quick to make. I also dont normally use canned lentils but we are allowed to cheat from time to time.
If you choose to make it with fresh sweet potato, boil and mash 1 medium sweet potato. Introduce a little milk to make it a smoother mixture and add it to the veggie roll mixture. If you wish to use dry lentils, same method, boil and cook them and add them to the mixture.
Grated zucchini retains a lot of liquid so its always a good idea to squeeze the liquid out of it after its been standing for 5-10mins. This is essential in this recipe otherwise it will be too watery for the roll.
Enjoy
RECIPE Makes 12
2 large zucchini, grated coarsely
1 tablespoon olive oil
1 large brown onion, chopped
3 cloves of garlic, chopped
300g mushrooms, chopped
350g sweet potato dip
500g can lentils, rinsed and drained
1/2 cup walnuts , toasted and chopped
2 tablespoons chopped parsley
Salt & pepper
4 sheets puff pastry, thawed
1 egg, beaten
4 tablespoons sesame seeds
4 tablespoons melted butter
Preheat oven to 200c
With your hands, squeeze the excess liquid from the grated zucchini
Heat the oil, add the garlic and onion and fry until onion is just soft. Add mushroom, zucchini, lentils, walnuts and f. . Add salt & pepper. Mix well. Simmer for 4mins. Add sweet potato dip and turn heat off. Mix well. Allow the mixture to cool down to room temperature.
Line a baking tray with greaseproof paper. Lay one sheet of pastry flat and place two large spoonfuls of mixture onto one side of the sheet. Brush ends of pastry with egg. Carefully roll up to form a long roll. Cut into 4 equal rolls. Brush with melted butter and sprinkle sesame seeds. Trim the end of the pastry if not filled with mixture. Place it carefully on the lined tray. Repeat with other pastry sheets. Bake for 25mins or until golden.
Let them stand for 10mins before cutting and serving
