Ingredients / Shopping List
3 sweet potato150g cashew nuts50g roasted peanuts200g chickpeas2 tblsp soya beans2 leeksSalt and freshly ground pepper1 tsp paprika50g butter1 egg for glazeI pkt butter Puff pastry
Prep to Cook: Pan, colander, frying pan, chopping board, vegetable knife, cling film, mixing bowl, rolling pin, flat baking sheet, basin, pastry brush
Oven for cooking: 210⁰C or Gas Mark 7
Prep: Prepare the filling: peel and chop the sweet potato in even sized chunks.Put into pan with water and boil for 15 mins then drain and roughly mash.
Make these veggie rolls in two stages. First prepare the filling so that you can store it in the fridge and get it really cold, then make the rolls and cook them.
Cooks Know How: Creating a veggie filling for rolls is about ensuring good flavour and texture and enough bulk to hold the pastry. The man skills are preparation of the filling and the shaping and forming of the rolls followed by glazing and finishing the rolls The main filler is the crushed, boiled sweet potato (or substitute white potato mash), which needs some tasty additions. Fry off the leeks without browning them to soften them and bring out their flavours. Add protein by using the nuts, chickpeas and soya beans. Season well with salt and pepper and taste this mixture. Leaving this mix to chill in the shape of two fat rolls will firm it up and make it easier to handle and wrap with pastry. This mix is cooked and safe.