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

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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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