Vegetable and feta rolls

1.Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.

2.Heat oil in a large deep frying pan over moderate heat. Add onion; cook and stir for 5 minutes or until soft. Add garlic, mushroom and zucchini; cook and stir for 5 minutes or until soft. Transfer to a large heatproot bowl. Cool.

3.Meanwhile, steam kumara over boiling water for 5 minutes or until tender. Add to mushroom mixture. Set aside to cool.

4.Add fetta and rosemary to vegetable mixture. Season with salt and pepper. Cut pastry sheets in half. For each roll, spread 1/2 cup of filling on each sheet, starting 2cm in from a long side and spreading filling to remaining edges. Brush pastry with a little egg along the 2cm border; roll up from the opposite edge to enclose the filling. Cut in half crosswise. Place on prepared tray. Brush tops with remaining egg. Sprinkle with sesame seeds. Bake 20-25 minutes or until golden brown. Serve.