500g sweet potato, peeled and diced
1 bunch broccolini, trimmed
2 tablespoons macadamia oil
1 onion, peeled and finely chopped
2 sticks celery, finely chopped
1 red capsicum, deseeded and finely chopped
1 carrot, peeled and finely chopped
1 zucchini, finely chopped
1 cup fresh or frozen peas
1 tablespoon mild curry powder
1 cup macadamias, toasted and roughly chopped
1 cup breadcrumbs
3 eggs, lightly whisked
½ cup fresh coriander leaves, chopped
1 egg, lightly whisked with 1 tablespoon of water
4 sheets puff pastry
Preheat the oven to 180°C fan-forced.
Put sweet potato in a saucepan of salted water and bring to the boil, cook for 8-10 minutes or until just tender, adding the broccolini for the last 3 minutes, drain. Separate the broccolini from the sweet potato. Mash the sweet potato with a fork and set aside. Finely chop the broccolini and set aside.
Heat the macadamia oil in a frying pan over medium-high heat. Add the onion and cook stirring for 3 minutes or until softened. Add celery, capsicum, carrot and zucchini and cook, stirring for a further 5 minutes or until all vegetables are softened. Add the peas and curry powder, stir to combine and cook for 1 minute, allow to cool. Add the mashed sweet potato, broccolini, macadamias, breadcrumbs, eggs and coriander and use your hands to massage together.
Line 3 baking trays with non-stick baking paper. Lay out the pastry sheets and cut each in half. Place 3 heaped tablespoons of the vegetable mixture along the long edge of the pastry half and brush the other edge with egg wash and roll to enclose, leaving the ends open. Cut into thirds and place onto prepared trays. Brush the tops with egg wash and sprinkle with sesame seeds. Bake for 20-25 minutes or until puffed and golden.