Sweet Potato and Spinach Pastries
Ingredients
- 1 tablespoon of olive oil
- 1 cup of wholemeal bread crumbs
- 2 cloves of crushed garlic
- 1 1/2 teaspoons of salt
- pepper
- 1 tablespoon of parsley
- 1/2 cup of celery cut fine
- 1 sweet potato grated
- 1 small zucchini grated
- 1 medium bag of spinach cut
- 1/2 pack of mushrooms cut
- 1 cup of frozen peas
- 3 spring onions cut
- 1/2 medium onion diced
- sesame seeds to garnish
- olive oil spray.
- 2 sheets of vegan puff pastry
Preparation
In a fry pan add 1 tablespoon of oil, vegetables, 1 teaspoon of salt and some pepper. Sauté for 10 minutes then set aside to cool
In a bowl add the breadcrumbs, 1/2 teaspoon of salt, 1 tablespoon of parsley and combine then add the cooked vegetables
Layout the puff pastry sheet and cut it in half. Lay the mixture in the middle of the pastry then roll into a log. Cut into 2 even pieces. Spray the top with oil and sprinkle some sesame seeds on top. Cook at 180 for 25 minutes or until golden brown