Smoky Pepper Puff Pastry Rolls
Golden little puff pastry rolls stuffed with roasted peppers and beans filling and topped with sesame seeds. These are great starters or canapés to serve when you have friends and family over.
Substitutes:
- No onion? Use shallot instead.
- No egg? Use milk of choice instead.
- No butter beans? Try cannellini beans instead.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 6
Ingredients:
3 Red pepper
1 Onion (peeled and cut in half)
1 Can butter beans (drained )
1 tsp Smoked paprika
2 tbsp Ground almonds
1 ready rolled puff pastry
1 tbsp Sesame seeds
1 Egg (beaten )
Recipe:
- Place the whole peppers and onion halves in the airfryer’s basket. Cook at 180C for 20 minutes in the airfryer, or at 200C/180c fan/6 gas mark for 30 minutes in the oven. The onion should be soft and the peppers charred. Let cool slightly then take the skin off the peppers.
- In a food processor, add the peppers, butter beans, paprika, ground almonds and a pinch of both salt and pepper. Blend until smooth and season to taste. Place in a piping bag and set aside to cool.
- Roll out the puff pastry, then pipe out 2 lines of the pepper mixture. You could also just spoon the mixture onto the pastry.
- Fold over lengthways and press together with a fork to seal. Brush the tops with beaten egg (or milk of choice) and sprinkle with sesame seeds. Place on a baking tray and in the freezer for 10 minutes. This will help cutting into pieces without crushing the rolls.
- Cut into 3-4 cm pieces and bake for 35 minutes, or until puffed up and golden. Serve warm or cold. Enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days. Or in the freezer uncooked for up to 2 months. Defrost and bake until golden.
Leftovers
These little veggie rolls are great served as canapés before dinner, or as a side dish. They are also easily transportable for lunches on the go and/or picnics. Any leftover puree can be used in gratin, casserole or puree recipes.
