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Chunky Vegie Rolls
Ingredients (makes 12 rolls)
250g potato, cooked and cubed
1/2 small carrot, cooked and cubed
125g pumpkin, cooked and cubed
1/4 cup peas
1/4 cup corn kernels
1 small onion, finely chopped
2 teaspoons finely chopped parsley
25g butter
25g flour
1 cup milk
1 tablespoon curry powder
3 sheets ready rolled shortcrust pastry
Method
• Combine potato, carrot, pumpkin, peas, corn,
onion and parsley. Melt butter in a small pan
and add flour, cooking over a low heat for 1
minute, do not brown.
• Remove from heat and gradually add milk,
stirring constantly. Add curry powder and com-
bined vegetable mixture.
• Cut a sheet of pastry in half and lay in the
unit, pushing down gently to show the hol-
lows. Place filling in each hollow and top with
remaining half of pastry.
• Close the unit and cook for 8-10 minutes or
until golden.
• Repeat procedure with remaining ingredients.
Cheese And Asparagus Turnovers
Ingredients (makes 8 turnovers)
1 x 480g can asparagus
2 tablespoons butter
2 tablespoons flour
125ml cream
1 cup shredded cheddar cheese
Salt and pepper to taste
2 sheets ready rolled shortcrust pastry
Method
• Drain asparagus and reserve liquid. Melt butter
in a small pan, add flour and stir over a low
heat - do not brown.
• Gradually add asparagus liquid and stir until
thickened. Add cream, cheese, seasonings to
taste and asparagus.
• Cut a sheet of pastry in half and lay in the
unit, pushing down gently to show the hol-
lows. Place filling in each hollow and top with
remaining half of pastry.
• Close the unit and cook for 8-10 minutes or
until golden.
• Repeat procedure with remaining ingredients.
10
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