Ingredients:
- Mustard seeds black 1 pinch
- Oil extra virgin 1 tbs
- Curry powder 1/2 tsp
- Onion thin sliced 60g
- Carrots julienne 100g
- Peas 150g
- Potato diced 150g
- Pumpkin butternut diced 250g
- Sesame seeds 1 tsp
- Stock 1 cup
- Zucchini halved and sliced 150g
- Filo pastry
Method:
- Heat oil in pan and cook onion,mustard seeds and curry powder over medium heat until onion is soft.Add vegetables and cook for 3 min,stirring well to combine.
- Add stock and cook uncovered for 20-25 min or until vegies are soft and liquid has evaporated.Remove from pan,cool completely.
- Preheat oven to 220 degrees.
- Place 1 sheet of filo pastry on flat surface,lightly brush with oil and top with 2 more sheets,brushing each with oil as you go.
- Place half mix along 1 edge,with 2 cm border at each end.Fold in ends and roll up to enclose.Repeat using remaining pastry and filling.
- Place rolls on baking paper and spray with oil and sprinkle with sesame seeds.
- Bake for 20 min or until crisp and golden.Serve cut into slices.
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