Crispy Vegetable Rolls - cooking recipe

Ingredients

10.5 oz potatoes, peeled, chopped
1 None medium zucchini, grated
1 None medium carrot, finely grated
4 oz frozen mixed peas and corn, thawed
1/2 tsp mild curry powder
1/4 cup freshly grated Parmesan cheese
2 sheets frozen puff pastry, thawed
1 None large egg, lightly beaten
2 tbsp sunflower seeds
2 tsp sesame seeds

Preparation

Preheat oven to 425\u00b0F. Line a baking tray with parchment paper.
Place potatoes in a small saucepan and cover with cold water. Bring to a boil. Boil for 12-15 mins, or until tender. Drain then transfer to a large bowl and mash until smooth. Add remaining vegetables, curry powder and Parmesan.
Cut pastry sheets in 1/2 and arrange on a clean work surface. Distribute vegetable mixture along 1 long edge of each pastry sheet then roll up to enclose filling. Brush lightly with egg and cut into 6 equal pieces. Place on prepared tray. Sprinkle sunflower seeds and sesame seeds over top and bake for 25-30 mins, or until golden brown. Serve.