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9, Chunky Vegie Rolls (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
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 combined vegetable mixture. Cut a
sheet of pastry in half and lay in the unit, pushing down gently to show the
hollows. Place filling in each hollow and top with remaining half of pastry.
Close the unit and cook for 10 minutes or until golden. Repeat procedure
with remaining ingredients.
10, Cheese And Asparagus Turnovers (8 rolls)
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
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
