Veggie Puff Pastry Rolls
Makes approximately 16 rolls
Ingredients
Extra virgin olive oil, enough to cover the base of the pan
1 onion, finely chopped
2 cloves garlic, finely chopped or crushed
1 tablespoon dried mixed herbs
1 bay leaf, fresh or dried
1 x 200g tin sweetcorn, drained
100g oats
2 carrots, grated
1/2 courgette, grated
2 heaped tablespoons mango chutney
2 tablespoons chia seeds
2 tablespoons unrefined (cold-pressed) rapeseed oil
3 tablespoons water
1 large free-range egg (plus another for brushing)
1 sheet ready rolled puff pastry (depending on size, you may have some filling left over)
Pinch of sea salt
Few grinds of black pepper
Method
Pre-heat the oven to 180°C (fan oven).
Put the olive oil in a heavy-bottomed pan on a gentle heat and add the onions and garlic followed by the herbs, bay leaf, salt and pepper. Stir and let cook until soft but not browned. This takes about 10 minutes. If the onions start to stick, turn down the heat and add a splash of water. Remove from the heat, remove the bay leaf from the pan and leave to cool.
Mix the sweetcorn, oats, grated carrot, courgette, mango chutney, chia seeds and rapeseed oil and water together in a large bowl.
Beat the egg in a separate bowl and add to the oat mixture and stir. Add the cooled cooked onion mixture and mix thoroughly.
Unroll the puff pastry out into a large rectangle, then cut two long rectangles.
Place a layer of the oaty, veggie mixture down the middle of each pastry rectangle, then brush each with beaten egg on one edge. Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 6-8 small rolls.
Place the veggie rolls onto a baking tray lined with parchment, prick each roll with a fork, brush with beaten egg and sprinkle with mixed herbs. Then transfer to the oven to bake for 15-20 minutes, or until crisp and golden.