2 tbsp olive oil
30 g butter
1 finely chopped onion
1 finely chopped carrot
1 peeled, finely chopped parsnip
400 g peeled, cubed kumara
400 g can, rinsed, drained lentils
1 tsp curry powder
1 cup tasty cheese, grated
1/4 cup tomato relish, plus extra to serve
3 sheets puff pastry, halved
2 tablespoons milk, for brushing
2 tbsp sesame seeds
salad leaves, to serve
Heat oil and butter in large frying pan on medium heat.
Saute onion, carrot, parsnip and kumara for 6-8 minutes or until just tender.
Add lentils and curry powder and cook for 2 minutes.
Remove from heat and season to taste.
Stir through cheese and tomato relish.
Preheat oven to 200°C.
Line 2 oven trays with baking paper.
Spoon vegetable mixture lengthways down each pastry strip.
Brush along opposite edge of pastry with milk and roll up to seal.
Place on trays, seam side down.
Brush with remaining milk and sprinkle with seeds.
Bake for 30-35 minutes or until golden brown.
Cut each roll into thirds.
Serve with extra relish.