Vegie and Feta Rolls
Recipe: #16047
November 20, 2014
Categories: Cheese, Feta, Appetizers, Christmas, New Years Oven Bake, Steam, Vegetarian, more
"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."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (150.1 g)
- Calories 454.4
- Total Fat - 29.9 g
- Saturated Fat - 6 g
- Cholesterol - 33.8 mg
- Sodium - 265.6 mg
- Total Carbohydrate - 37.1 g
- Dietary Fiber - 2.2 g
- Sugars - 1.8 g
- Protein - 9.6 g
- Calcium - 61.7 mg
- Iron - 2.3 mg
- Vitamin C - 11 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 200C (180C fan forced).
Step 2
Line a large baking tray with baking paper.
Step 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.
Step 4
Meanwhile Steam kumara over boiling water for 5 minutes or until tender and then add to mushroom mixture and set aside to cool.
Step 5
Add fetta and rosemary to vegetarian mix and season with salt and pepper.
Step 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.
Step 7
Brush pastry with remaining egg wash along the 2cm border. roll up from the opposite edge to enclose the filling.
Step 8
Cut in half crosswise and place on prepared tray, seam side down and brush with remaining egg and sprinkle with sesame seeds and bake for 20 to 25 minutes or until golden brown and serve.
Tips
No special items needed.
0 Reviews
You'll Also Love
