Ingredients
- 1 cup carrot, peeled, roughly cut
- 1 cup zucchini, coarsely cut
- 1 cup walnuts
- 1 cup breadcrumbs
- 4 cloves garlic
- Handful each of oregano and basil
- 3 eggs, lightly beaten, plus 1 egg, for pastry
- 1 tablespoon Worcestershire sauce
- 1 tablespoon curry powder
- 1 teaspoon cayenne pepper (or chilli)
- Salt and Pepper, to taste
- 3 sheets of puff pastry
Preparation
Step 1
Preheat the oven to 180C.
Place the vegetables, garlic, herbs and nuts into a food processor one at a time and process until they are finely chopped. Drain the zucchini by squeezing it and leaving it to rest in a colander.
Place the chopped ingredients, egg, breadcrumbs, Worcestershire, curry powder, chilli, pepper and a good pinch of salt into a bowl and mix together.
Meanwhile, lay out 3 sheets of puff pastry, cutting each in half lengthwise to create 6 rectangles. Place the 1/6 mixture along the first pastry 1/3 from the left hand edge. Brush egg over the right hand side of the pastry and roll the left hand over the mix. Repeat with the other rectangles. Brush each roll with a bit more egg and make small incision lines with a sharp knife across the roll to allow for steam to escape.
Bake for about 30 minutes or until pastry is puffy and golden. Cut into required lengths.
Serve with a tomato chutney or good ol' tomato sauce.