This recipe is really tasty.
I'm not the biggest fan of tempeh but I quite like it in these rolls.
You can experiment with various fillings to get different tastes.
Lightly fry til golden:
1 chopped onion
1 grated carrot
1 teaspoon minced garlic
150g grated tempeh
1 teaspoon cumin
1 teaspoon sage
Add to the pan:
1/2 cup tomato paste
You may need to use a little bit of water to thin it to mix it throughout the tempeh mixture.
Cut the puff pastry sheet in half & spread half of the mixture onto each side.
Roll the sides over & wet the pastry lightly with water (I just use my hands to do this - I just find the water helps the sides stick down better).
Bake in a 200C oven for about 20 mins until golden brown.