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Tear and share spiced veg roll


Serves: 6-8
timePrep time: 20 mins
timeTotal time:
Tear and share spiced veg roll
Recipe photograph by Maja Smend

Tear and share spiced veg roll

This recipe by Bake Off star and author Chetna Makan is delicious hot or cold, and a simple sharing dish for parties and picnics

Serves: 6-8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
327Kcal
Fat
16gr
Saturates
7gr
Carbs
37gr
Sugars
4gr
Fibre
4gr
Protein
7gr
Salt
1.5gr

Chetna Makan

Chetna Makan

Trained as a fashion designer in Mumbai, we saw Chetna's creativity shine on Great British Bake Off. Her books introduce colourful spices, aromatic herbs and other ingredients into traditional Western dishes.
See more of Chetna Makan’s recipes
Chetna Makan

Chetna Makan

Trained as a fashion designer in Mumbai, we saw Chetna's creativity shine on Great British Bake Off. Her books introduce colourful spices, aromatic herbs and other ingredients into traditional Western dishes.
See more of Chetna Makan’s recipes

Ingredients

  • 500g floury potatoes, cut into large chunks
  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 1 medium carrot, grated
  • 50g frozen peas
  • ¼ tsp chilli powder
  • 1 tsp peri-peri salt
  • handful of coriander leaves, finely chopped
  • 1 medium egg, beaten, plus extra to glaze
  • 1 x 320g sheet ready-rolled puff pastry - use dairy-free pastry, if required
  • plain flour, to dust
  • mango chutney or ketchup, to serve

Step by step

Get ahead
Prep to the end of step 3 the day before; cover and chill. Allow an extra 5-10 mins’ cooking time from chilled.
  1. Put the potatoes in a pan, cover with cold salted water and bring to the boil. Cook for 15-18 minutes until tender, drain and mash, then set aside.
  2. Heat the oil in a large frying pan or saucepan and add the chopped onion. Cook on a medium heat for 3-4 minutes until starting to soften. Add the carrot and peas and cook for a further 2 minutes. Next add the potatoes followed by the chilli powder and peri-peri salt; mix well and season to taste. Transfer the mixture to a bowl or shallow dish to cool. Once cooled, add the coriander and beaten egg and mash it all together.
  3. Preheat the oven to 200°C, fan 180°C, gas 6 and line an oven tray with baking paper. Unroll the pastry on a lightly floured work surface and spread the cooled-down filling in the middle of the rectangle, along the length of the pastry. Tightly roll the pastry around the potato filling and brush the ends with beaten egg to secure. Bring the two ends of the pastry roll together to make a ring. Place this on the prepared tray and, using a sharp knife, make 8 to 10 cuts into the pastry so that it ends up looking like a flower.
  4. Brush the pastry with more beaten egg and bake for 35-40 minutes until nicely golden.
  5. Serve warm with a bowl of mango chutney or ketchup on the side for dipping. Alternatively, leave to cool, then wrap it up for a picnic or packed lunch.
     

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