Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 16 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
16
- 1 large carrot, finely grated
- 1 large zucchini, finely grated
- 200grams pumpkin, deseeded, finely grated
- 1 onion, finely grated
- 300grams extra lean beef mince
- 1 cup wholemeal breadcrumbs (day-old)
- 2teaspoons worcestershire sauce
- 1 egg, lightly beaten
- 2 cloves garlic, crushed
- 1teaspoons dried oregano
- 16 sheet filo pastry
- 5milliliter extra virgin olive oil spray
- 1/2 cup tomato sauce (to serve)
Nutrition per serving
631kJ / 151Cal
631 Kilojoules or 151 Calories
7% of daily energy intake*
Protein
7.2grams
Fat
3.1grams
Carbs
22.0grams
Sugars
3.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 190°C. Line a large baking tray with baking paper.
Step 2 of 4
Squeeze as much liquid from the vegetables as possible. Combine in a bowl with mince, breadcrumbs, Worcestershire sauce, egg, garlic and oregano. Season with salt and pepper and mix well using your hands.
Step 3 of 4
Spray 4 sheets of pastry with oil and layer on top of each other. Repeat to make 4 stacks. Divide mince mixture into 4 portions and shape into a log. Place along the long edge of pastry, leaving a 2cm border on all sides. Roll up firmly, folding in the sides. Place on tray. Repeat with remaining pastry and filling.
Step 4 of 4
Spray rolls with oil and bake for 30 minutes or until golden and crisp. Cut each roll into 4 pieces and serve with tomato sauce.
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