With an assortment of all our favourite vegetables, these tasty vegetarian pastries will be the hit of the party.
Credit by: KingOfChef
Preheat oven to 200°C. Brush 2 baking trays with oil to lightly grease.
Cook potato, sweet potato and carrot in a saucepan of boiling water for 6 minutes. Add the peas and corn kernels and cook for a further 2 minutes or until potato is tender. Drain.
Heat a non-stick frying pan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until onion softens. Add curry paste and cook, stirring, for 2 minutes or until fragrant. Add the cooked mixed vegetables and sour cream and stir until well combined. Taste and season with salt and pepper. Set aside for 10 minutes to cool slightly. Divide mixture into 8 equal portions.
Place a piece of pastry, with a short edge closest to you, on a clean work surface. Spoon some vegetable mixture along the shortest edge and roll pastry to enclose filling. Transfer to baking tray. Repeat with remaining pastry and vegetable mixture. Brush each roll with egg and sprinkle evenly with sesame seeds. Cook in preheated oven for 20 minutes or until puffed and golden.
Prep: 10 mins (+ 10 mins cooling time)