Vegetable Pastry Rolls

These flaky veggie rolls are easy to make, and taste so good.  Enjoy as part of a casual lunch, or dinner, or with family and friends as part of a sharing platter…the options are endless!  

Place rice and water in a microwave safe dish.  Stir so that rice is evenly spread across bottom of dish. Microwave on high, 3min.  Remove.  Rice will appear sticky.  Set aside until needed.  

Heat oven to 200°C.  Lay a piece of baking paper over a large, rectangular, baking tray. 

Place oil in a medium sized frying pan, heat to medium high.  Fry onion, capsicum, and spices, 5min, until onion becomes translucent.  Add zucchini and pumpkin, fry further 6-8min, until all vegetables have just softened.  Season with salt and pepper. Stir through rice, until well combined.  Remove from heat, place to one side.  

Place 1 sheet of pastry onto a clean workbench which has been lightly dusted with FATE mix. Roll pastry into a large rectangle, approx. 22cm x 28cm. Using a sharp knife, slice lengthwise, down the middle of the pastry sheet, so that you now have 2 long rectangles of pastry.  

Down each length, spoon approx. ¼ of the vegetable mixture.  Dab the bare lengths with a little of the egg replacer mixture before folding each piece of pastry over the vegetables.  Place each roll onto the baking paper. 

Repeat steps 4 and 5 with the remaining pastry and vegetable filling.

Dab a little more egg replacer mixture over each roll before placing into the hot oven.  Bake 25min., until pastry is golden and crisp. Slice each roll into 4 even sized pieces, serve hot.