Vegie and Fetta Rolls

• 1 tablespoon olive oil
• 1 brown onion (medium finely chopped)
• 2 garlic cloves (minced)
• 150 g button mushrooms (thinly sliced)
• 1 zucchini (grated and excess liquid squeezed out)
• 500 g kumara (cut into 1cm pieces)
• 100 g feta (reduced-fat crumbled)
• 1 teaspoon rosemary (freshly and finely chopped)
• 3 sheets puff pastry (frozen reduced fat and thawed)
• 1 egg (lightly beaten)
• 2 teaspoons sesame seeds

1. Preheat oven to 200C (180C fan forced).
2. Line a large baking tray with baking paper.
3. Heat oil in a large deep frying pan over moderate heat and add onion, cook and stir for 5 minutes or until soft and add garlic , mushroom and zucchini and cook and stir for 5 minutes or until soft and transfer to a large heatproof bowl and cool.
4. Meanwhile Stearn kumara over boiling water for 5 minutes or until tender and then add mushrooms mixture and set aside to cool.
5. Add fetta and rosemary to vegetarian mix and season with salt and pepper.
6. Cut pastry sheets in half (see intro note) and for each roll, spread 1/2 cup of filling on each sheet.
7. starting 2cm in front of long side and spreading remaining mixture to remaining edges.
8. Brush pastry with remaining egg wash along the 2cm border.
9. roll up from the opposite edge to enclose the filling.
10. Cut in half crosswise and place on prepared tray and brush with remaining egg and sprinkle with sesame seeds and bake for 20 to 25 minutes or until golden brown and serve,.

olive oil, brown onion, garlic, button mushrooms, zucchini, feta, rosemary, pastry, egg, sesame seeds

Taken from www.food.com/recipe/vegie-and-fetta-rolls-449269 (may not work)