Vegetable rolls

Name: vegetable rolls
Total time: 45 min
Yield: 20
Ingredients: 2 tablespoon water; 250 gram winter carrot; 1 parsnip; 2 stem celery; 2 tablespoon olive oil; 1 toe garlic; 1 teaspoon turmeric; 1 tablespoon thyme leaves; 1 business suit buttered puff pastry; 4 tablespoon milk

Ingredients

Directions

Peel the carrots, parsnip and celery with a peeler and cut into cubes of 0.5 cm.
Heat the olive oil in a skillet and scoop the vegetables with the garlic, turmeric, thyme and some salt and freshly ground black pepper.
Add the water and smother the vegetables covered in 5 minutes al dente.
Season the vegetables regularly.
Allow the vegetables to cool.
Halve the slices of defrosted puff pastry.
Put a bar of vegetables on half of each slice, keep one centimeter on the long sides.
Fold the other half of the slice of dough in half lengthwise and cut the slice every half inch.
Fold the slice open again and place it over the vegetables.
Moisten the edges on the long sides with some water and press them with a fork.
Halve the vegetable rolls, so that squares appear.
Place the vegetable rolls on a griddle covered with parchment paper and cover them loosely with aluminum foil.
Keep the bread rolls in the refrigerator until use.
Preheat the oven to 200 ° C.
Remove the foil and brush the buns with some milk.
Slide the baking tray a ridge under the center in the oven.
Fry the vegetable rolls until golden brown and done in 15-20 minutes.