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Instructions |
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Steam the potatoes and pumpkin until almost tender. Transfer the vegies to a bowl, add the peas, mix well and set aside. Heat the butter in a skillet on medium-low heat. Add the cumin seeds and toast until golden. Add remaining spices and salt. Cook for about a minute and add the honey. Remove from the heat and mix with the vegies and chill
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Preheat oven to 375F Thaw frozen puff pastry sheets. I cut each sheet in half lengthwise and roll out each piece to about 12x6 rectangles (you should have four). I then divide the vegie mixture into four portions.
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Take one pastry rectangle. Take 1/4 of the vegie mixture and place along the top edge (lengthwise) of the pastry. Ummm imagine forming the vegie mixture into a sausage and putting it along one of the long sides of the rectangle. Then roll the pastry up so that you have rolled up the vegie mixture inside it (like making a wrap or burrito). Repeat with remaining pastry and vegie mix
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Cut the rolls into 1-2 inch pieces. Brush the top of the rolls with milk and place baking sheet. Bake in the oven until pastry is golden brown.
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| Serving
Suggestions |
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serve with chutney or orange marmalade,
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Originally Submitted
6/24/2009
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