These are an easy to make, nutritious snack, perfect for the weekend and leftovers in the lunchbox. Great for finger food too. I usually make them at the same time I make homemade sausage rolls and serve both up to the kids for an easy weekend dinner. They love them and generally clean up the plate. As with most things, I try to have leftover cooked rice in the freezer, measured in 1 cup quantities that makes this recipe all the easier to make.
1 tablespoon oil
1 onion, finely chopped
1 red capsicum, diced
1 cup cold cooked rice
½ cup corn kernels
½ cup frozen peas, thawed
½ cup grated carrot
2 eggs, lightly beaten
1 cup grated cheese
5 sheets puff pastry
1 egg, lightly beaten for glazing
Preheat oven to 200°C.
Heat oil in a pan and sauté onion and capsicum until tender. Cool slightly.
Combine rice, vegetables (including onion and capsicum), eggs and cheese and mix well. Cut each pastry sheet in half lengthways and spoon mixture into centre of pastry (about 1 ½ cm wide). Roll up and pinch pastry where it overlaps to seal. Cut each roll into 3 or 4 pieces and place seam side down onto greased baking trays. Brush with beaten egg.
Bake for 15-20 minutes or until golden brown.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.