09/03/2024
Pumpkin, Pecan and Parsley Swirls
Give these little savoury swirls a whirl!
Makes:
16
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
- 250g peeled pumpkin
- 1 small onion, peeled
- 1 cup rolled oats
- 1/2 cup pecan nuts
- 1/2 cup parsley leaves
- 3 eggs
- 2 tablespoons Worcestershire sauce or soy sauce
- 1 teaspoon sea salt
- 375g frozen spelt butter puff pastry*, thawed
- 1 tablespoon black sesame seeds or poppy seeds, for sprinkling
- corn or tomato relish, for serving
Method
- Use the grater attachment in a food processor to grate the pumpkin and onion, and remove to a bowl.
- Using the chopping blade in the food processor, blend the oats, pecan nuts and parsley until finely chopped and combine with the pumpkin mixture.
- Mix in 2 eggs, Worcestershire sauce and salt.
- Lightly beat the remaining egg. Carefully unroll the puff pastry and brush with beaten egg. Spread with pumpkin mixture, leaving a 2cm border at the far end. Sprinkle with half the seeds and roll up. Freeze for 15 minutes to make slicing easier. Cut roll into 12 slices.
- Place in 12 greased muffin pans, brush with egg and sprinkle with remaining seeds. Bake in at 200°C for 15-20 minutes until golden brown. Serve hot or at room temperature with relish.
Tips
* Other grated vegetables, like sweet potato, carrot, zucchini or a mix of these, can be substituted for the pumpkin.
* Assembled rolls can be frozen uncooked and cooked without thawing, with a few extra minutes cooking time.
* Carême Spelt Butter Puff Pastry was used in this recipe.
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