SERVES 6-8 V DF
HANDS-ON TIME 20 MINS
TOTAL TIME 1 HR 10 MINS, PLUS COOLING
A simple sharing dish for parties and picnics, this veg-packed pastry roll looks impressive but couldn’t be simpler – or cheaper! – to make. Serve it hot or cold, the choice is yours.
• 500g floury potatoes, cut into large chunks
• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 1 medium carrot, coarsely grated
• 50g frozen peas
• ¼ tsp chilli powder
• 1 tsp peri-peri salt
• a handful of coriander, leaves roughly chopped
• 1 medium egg, beaten, plus extra egg (or milk) to glaze
• 1 x 320g sheet dairy-free ready-rolled puff pastry
• plain flour, to dust
• mango chutney or ketchup, to serve
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
