Ingredients

• Olive or canola oil
• 2 onions, thinly sliced
• 2 tablespoons brown mustard seeds
• 1 tablespoon curry powder
• 2 carrots, sliced
• 2 zucchini, sliced
• 600 g potatoes, peeled and cubed
• 1 kg pumpkin, peeled and cubed
• 2 cups fresh or frozen peas
• 2 cups (500 ml) MAGGI All Natural Vegetable Liquid Stock
• 16 sheets filo pastry
• 2 tablespoons sesame seeds

Method

1. Spray a large nonstick frying pan with oil and heat.
2. Cook onion, mustard seeds and curry powder over medium heat until onion is soft.
3. Add vegetables and cook for 3 minutes, stirring well to combine.
4. Add stock and cook, uncovered, for 20-25 minutes or until vegetables are soft and liquid has evaporated.
5. Remove from pan; allow to cool completely.
6. Preheat oven to 220°C (425°F).
7. Place one pastry sheet on a flat surface, lightly spray with oil and place another sheet on top: continue layering until you have eight layers.
8. Place half the filling along one edge, with a 2-cm border at each end.
9. Fold in ends and roll up to enclose.
10. Repeat using remaining pastry and filling.
11. Place rolls on a nonstick baking tray, seal side down, lightly spray with oil and sprinkle with sesame seeds.
12. Bake for 20 minutes or until crisp and golden.
13. Serve cut into slices, with a green salad.