Veg Rolls

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This a great vegetarian snack for picnics or packed lunches. Packed with the goodness of fresh vegetables, luscious cheese, and soft paneer, all seasoned with a delightful blend of Asian spices. 

320g ready rolled puff pastry
1 egg, whisked

 For the Filling
1 brown onion, roughly chopped
1 green chilli, finely chopped
large handful of fresh coriander, roughly chopped
1 potato, boiled and mashed
50g cheddar cheese, grated
225g paneer cheese, grated
1 tsp salt
pinch of chilli powder
1 tsp chaat masala
1 tsp ground cumin

 – Preheat the oven to 180°C / 160°C with a fan. 

 – Grease and line a large baking tray. 

 – Place all the ingredients for the filling in a large bowl and mix well. 

 – Dust your work surface with some plain flour. Lay out the puff pastry and use a rolling pin to make it a bit thinner. Cut the pastry in half, lengthways. 

 – Distribute the filling evenly between each piece of pastry. Spreading it evenly and slightly off-centre so you can roll the pastry around it.

 – Brush the lip of the pastry with some whisked egg. Roll the pastry around the filling and press it firmly with the back of a fork to seal it. 

 – Brush the top of the pastry with a thin layer of whisked egg and cut the roll into bitesize pieces. 

 – Place the pieces on the tray and then in the oven for 20-25 minutes until golden.