I felt like making some of these, so I looked around the Internet for some filling recipes. I couldn’t really find any good ones (most were using weird non-Metric measuring systems), so I made my own mix using the recipes for ideas. Here’s the recipe I came up with:
- 5 medium carrots, grated or minced
- 1 large onion, grated or minced
- 2 cups of grated cheese
- 1/2 a red capsicum
- 2 cups of bread crumbs
- Pinch of salt
- Sprinkle of pepper, however much you like
- 1 tablespoon of parsley (optional, for those that don’t like parsley)
- 1 egg
- 2 sheets of puff pastry
- Mix all filling ingredients together. The mix is supposed to hold together and feel kinda like mince meat does – add another egg if it is too dry, or more bread crumbs if it is too wet.
- Cut the sheets of pastry in half, and place a line of filling down the centres of each half.
- Brush milk on the pastry down on side of the filling, then roll it up from the other side.
- Place join-down on a baking tray, brush with milk, cook for ~40 minutes at 180 degrees celsius. Or you can roll them up in cling wrap and freeze them ready to cook for later.
I quite like the taste, although at first I didn’t write down what I put into them, so the last time (the second time) I made them I forgot the cheese – definitely needs the cheese. I also added in the capsicum to give it some colour. Good with tomato sauce.