ROAST VEGETABLE PASTRY ROLL
1 large potato
1 large sweet potato
3 patty pans
2 raw gherkin
1 large carrot
1 handful green beans
1 butternut
5 pepperdew
10 mushrooms
½ fresh raw turmeric
½ red pepper
(any combination of vegetables can work – depending on taste)
Cut and chop all the vegetables and place in oven pan.
Sprinkle with:
Ina Paarman’s Rosemary & olive salt
A few sprinkles of course dry chili
Salt and pepper to taste
Add some olive oil and toss all together
Roast in oven (covered) for an hour and then uncovered for 20 minutes or until there is no more liquid.
Add 1 x level tablespoon of Fig jam – I use Rhodes, and toss well. This is not necessary, but I like the slight sweetness to the bite of the chilli.
Very lightly, roll the pastry out. Mash the roasted vegetables lightly with a fork and spread evenly over the pastry. Roll the pastry and vegetables to get a roll like swiss roll and brush with one beaten egg. Bake in a pre-heated oven at 180°C until golden brown – between 30 – 45 minutes.
NOTE: I used short crust pastry today (photos) which was not bad, but puff pastry is a much better option for this purpose.
Recipe and Photo: Rosemary Montgomery
