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
Preparation Time:	30 minutes
Cooking time:	20 minutes

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.

Recipe Type: Appetisers, Pastries, Vegetarian

Author:	Naomi Crisante
Date Created:	09/06/2019