Crispy Vegetable Rolls

• 10.5 oz potatoes, peeled, chopped
• 1 None medium zucchini, grated
• 1 None medium carrot, finely grated
• 4 oz frozen mixed peas and corn, thawed
• 1/2 tsp mild curry powder
• 1/4 cup freshly grated Parmesan cheese
• 2 sheets frozen puff pastry, thawed
• 1 None large egg, lightly beaten
• 2 tbsp sunflower seeds
• 2 tsp sesame seeds

1. Preheat oven to 425u0b0F. Line a baking tray with parchment paper.
2. Place potatoes in a small saucepan and cover with cold water. Bring to a boil. Boil for 12-15 mins, or until tender. Drain then transfer to a large bowl and mash until smooth. Add remaining vegetables, curry powder and Parmesan.
3. Cut pastry sheets in 1/2 and arrange on a clean work surface. Distribute vegetable mixture along 1 long edge of each pastry sheet then roll up to enclose filling. Brush lightly with egg and cut into 6 equal pieces. Place on prepared tray. Sprinkle sunflower seeds and sesame seeds over top and bake for 25-30 mins, or until golden brown. Serve.

potatoes, zucchini, carrot, corn, curry powder, freshly grated parmesan cheese, pastry, egg, sunflower seeds, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/34001 (may not work)