Cheesy Mushroom Patty Roll

Ingredients

• 400 gHome puff pastry
• 1 cupMushrooms, blanched and chopped
• 1/2 cupOnion and bell peppers, chopped
• 2 tbspMozzarella cheese, grated
• 1 tbspGinger-garlic-chilli paste
• 1 tbspChilli flakes (or schezwan sauce)
• 1/2 tspMixed herbs
• to tasteSalt
• to tasteBlack pepper
• 1 tspCapsico sauce
• 1 tspWorcestershire sauce (optional)
• 3 tspOil or butter
• 1 packetAll-purpose seasoning masala
• 1 tbspMilk, to brush

Method

1. 1

   Heat the oil in a pan. Add the ginger-garlic-chilli paste and stir for 30 seconds.

2. 2

   Add the chopped onion and bell peppers and stir-fry on high for 1 minute. Add the chopped mushrooms and toss for another 2 minutes — until the mushrooms release water and it dries off.

3. 3

   Stir in capsico sauce, Worcestershire if using, chilli flakes or schezwan, mixed herbs, salt, pepper and the all-purpose seasoning masala. Cook for 1 more minute until the filling is dry and clings together. Cool completely. Fold in the mozzarella.

4. 4

   Roll the chilled puff pastry to 4 mm thick and cut into rectangles about 5 by 10 cm.

5. 5

   Place a generous spoon of filling at one end of each rectangle. Roll up like a kati roll, sealing the seam with water. Press the edges to seal.

6. 6

   Place seam-side down on a parchment-lined tray, brush with milk, and bake in a preheated 220°C convection oven for 12 to 15 minutes until deep golden and puffed. Serve hot.