1 tablespoon olive oil
1 medium brown onion
1 small red capsicum
1 cup cold cooked rice
½ cup corn kernels
½ cup frozen peas
½ cup grated carrot
2 (plus 1 extra for glazing) eggs
1 cup grated cheddar cheese
Directions to Cook:
Preheat oven to 180°C.
Finely dice onion and capsicum. Heat oil in pan and sauté onion and capsicum until tender.
In a medium mixing bowl, combine rice, onion and capsicum, peas, corn, carrot and cheese. Beat eggs and add to mixture. Combine well.
Cut each pastry sheet in half lengthways and spoon mixture down the centre of pastry (about 1 ½ cm wide). Roll up sides of pastry to overlap and pinch pastry to seal. Cut each roll into 3 or 4 pieces and place seam side down onto greased baking trays.
Bake for 15-20 minutes until golden brown.
Serve with sweet chilli sauce and side salad.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
Close to Home
Tales from the front line of parenting. These were some of the happiest days of my life.
I have an unpublished cookbook manuscript that lives on my kitchen bench.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.