Vegetable rolls with puff pastry

Ingredients
450 g puff pastry
1 stalk leek
2 carrots
300 g zucchini
200 g cheese
1/3 cup chopped walnuts
1 tsp salt
1 tbsp dill
1 yolk spreads
20 g butter
Method
Courgettes and carrots grated. Stew in butter with chopped leeks and salt until soft. Finally put dill. Spread the puff dough. Vegetables are evenly distributed and sprinkled with chopped walnuts and grated cheese. Turn at the thick roll, which is placed in a greased tray with seam down. Top is coated with beaten egg yolk and place in preheated oven at 180 C. Bake until golden. Many suitable for serving tomato sauce is prepared from: 1 onion, 1-2 tbsp sunflower oil, 500 g of tomatoes, pepper and salt to taste.
Containers:
Difficulty
Easy
Tested
0 users
Author
reni55
22 Oct 2008