Vegetable Rolls With Roasted Red Pepper Dip - cooking recipe

Ingredients

2 tbsp oil
1/2 lb potatoes, peeled and diced
1 None zucchini, about 1/3 lb, grated
1 clove garlic, peeled and crushed
3 oz sun-dried tomatoes, diced
2 oz fresh flat-leaf parsley, leaves finely chopped
5 oz feta, crumbled
2 None ready-rolled puff pastry sheets, about 12 oz each
1 None egg, beaten
2 tbsp ground almonds
16 oz jar roasted red peppers, drained

Preparation

Preheat the oven to 400\u00b0F and line a baking sheet with parchment paper. For the vegetable filling, heat the oil in a frying pan and cook the potatoes, turning, for 6-8 mins, until browned all over. Add the zucchini and garlic and saute for 2 mins. Season with salt and black pepper, transfer to a bowl and allow to cool. Stir in the tomatoes, parsley and feta.
Unroll the pastry sheets and cut each into 4 rectangles. Spoon the vegetable filling on to the pastry pieces. Fold one long side over, then roll up from one short side. Place on the baking sheet and brush with the egg. Repeat to make 8 rolls and bake for 15-20 mins, until golden.
Meanwhile, for the dip, heat a frying pan and toast the almonds until browned. Allow to cool. Puree in a blender with the peppers and season with black pepper and a pinch of sugar. Serve with the rolls.