Brown Rice & Vegetable Rolls

A rediscovered recipe, scrawled on a piece of paper and found languishing between pages of a rarely-used recipe book, reminded me of a lovely version of sausage rolls that I haven't made for a good twenty years of so!  Instead of a meaty filling, these rolls are filled with healthy brown rice and lots of nutritious vegetables. They are most lovely, warm from the oven and with a dollop of fruity chutney on the side. 

Delicious!

Brown Rice & Vegetable Rolls

Ingredients:

1 cup cooked brown rice 

1/2 cup corn kernels

1/2 cup frozen peas

1/2 cup grated carrot

2 spring onions, finely chopped

1 capsicum, finely chopped

1 cup grated tasty cheese

1 Tablespoons fruit chutney

2 eggs, beaten

3 sheets puff pastry

Method:

1.  Preheat oven to 210C.

2. Combine all ingredients, except pastry sheets, in a large bowl to make the filling.

3.  Spoon filling along  one edge of each puff pastry sheet.

4.  Roll up the filling inside the pastry and seal by pressing pastry ends together.

5.  Cut evenly into individual rolls.

6.  Glaze with a little egg or milk before baking. (You could sprinkle with sesame seeds too.)

7.  Bake for approximately 30mins or until pastry is golden.

8.  Serve with some extra fruit chutney.

Ingredients for a meat-free meal.

These rolls are a delicious alternative to everyday sausage rolls and have lots of extra goodness wrapped up in them from the brown rice and the vegetables. It certainly won't be another twenty years before I make them again!

Meg