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09/06/2019

Pumpkin, Feta and Pine Nut Rolls

Pumpkin , Feta and Pine Nut Rolls
These are very tasty party pass arounds, and they are suitable for vegetarians too.

Makes:

48 bite size sausage rolls

Prep Time: 30 minutes

Cooking Time: 20 minutes

Download Recipe PDF

Ingredients

  • 1/2 butternut pumpkin, peeled, cut into chunks
  • 1 large onion, cut into quarters
  • oil, for drizzling
  • 1/2 cup toasted pine nuts
  • 200g feta cheese (smooth Danish-style), crumbled
  • 1 egg
  • 2 teaspoons chopped fresh rosemary
  • 4 sheets frozen puff pastry sheets, thawed
  • milk, for brushing
  • chia or poppy seeds, for sprinkling

Method

Place pumpkin and onion on roasting tray, drizzle with oil and roast at 200°C for 20 minutes until golden. Using a fork, mash the pumpkin in a bowl. Finely chop the onion and add to the pumpkin. Mix in pine nuts, feta, egg and rosemary. Cut one puff pastry sheet in half to make 2 rectangles. Place spoonfuls of mixture along the long side of each rectangle. Roll up to enclose and form a roll. Cut each into 6 pieces (or longer if desired) and place on a baking tray. Repeat with remaining pastry and mixture. Brush with milk, sprinkle with seeds and bake at 200°C for 15-20 minutes until puffed and golden brown. Serve hot.

Tips

The assembled and cut rolls may be frozen prior ahead, and cooked from frozen allowing for a little extra cooking time.

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