Rustic Veggie Roll

Serves 8–12

This delicious pastry-encrusted veggie roll is a great choice for adding something special to a meal. It's a rare person that isn't a fan of pastry crust and the blend of sesame tahini and white miso creates a terrific creamy sauce, making the veggies within extra luscious. Another bonus to the Rustic Veggie Roll is that it can be prepared and baked several hours before serving, making dinner time prep all the more relaxed.

Preheat oven to 350° F.

Pastry crust:

Combine flour and salt. Cut in oil with a fork until mixture has a pebble-like consistency. Gradually add water until dough forms into a damp but smooth ball. Handle dough as little as possible to avoid a tough crust. Cover dough and refrigerate for 30 minutes while filling is prepared.


Heat oil over medium heat in a skillet and sauté onions for 5 minutes. Add mushrooms and sauté an additional 5 minutes. Then stir in bell pepper, celery, and green cabbage, lower heat to medium-low, and cover for 5 minutes to allow veggies to steam. Mix together the tahini and miso with the water and add to the veggie mixture, stirring to coat. Remove from heat and set aside until pastry is rolled out and ready to be filled.

Roll our pastry on a lightly floured surface into a long rectangle, approximately 6 inches wide by 12–14 inches long.

Transfer filling placing it down the middle of the pastry. Fold up the edges of the dough, roughly pinching the edges to enclose the filling, but not a tight seal to allow venting.

Bake veggie roll in a 350°F. oven for approximately 50 minutes, until the crust browns and sounds hollow when tapped. Remove from oven and allow the roll to cool for 15 minutes. Cut diagonally to make individual serving pieces.

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