Think of a cross between a samosa and a spring roll, these delicious summer vegetable rolls make a great dinner from leftovers with a kick of spice and crunchy deliciousness
Ingredients –
2 tbsp Irish Rapeseed Oil
1 onion finely diced
2 gloves garlic, chopped
200g leftover cooked potatoes, cut into small cubes
1 tin black eyed beans
100g leftover cooked carrots, diced
1 heaped tbsp curry paste
140g frozen peas
4 large sheets filo pastry
Small bunch of fresh coriander chopped
1 tsp chilli flakes
1 tsp ground coriander
Method –
Put a frying pan onto a medium heat and add a splash of oil. Add the onions and garlic and cook until soft. Season with salt and pepper. Then add you cooked potatoes, carrots and peas and fry until golden. Sprinkle in you chilli flakes and ground coriander and cook for another minute.
Add the beans and curry paste and mix well together. Allow to cool and add the chopped fresh coriander.
Lay out the pastry sheet on your counter and lightly brush with oil, add another sheet on top. Spoon a ¼ of the spicy vegetable mix along one edge, leaving a bit of space at each end. Fold in the ends then roll up to seal. Place seam-side down on a baking sheet, brush with the remaining oil and bake for 20 mins, or until crisp. Serve warm with a tomato and summer leaf salad and vegan mayo
