Pumpkin sausage rolls

Difficulty:  Easy 

Makes:  12

Fresh from the garden: pumpkin, borlotti beans, onion, coriander, eggs

Source: Australian Women’s Weekly Vegetarian Cookbook

 

Equipment metric measuring spoons & cups chopping boards & non-slip mats 1 medium knife mezzaluna medium saucepan steamer basket pastry brush scales colander bowls – 1 large baking trays serving plates

Ingredients 400 g  pumpkin (or sweet potato), peeled and coarsely chopped 300 g borlotti beans, cooked 100 g char-grilled capsicum, finely chopped 100 g feta, crumbled 1 spring onion, finely chopped 1 tbsp coriander leaves, chopped 3 teaspoons ground cumin sea salt and pepper 1 egg, lightly beaten 3 sheets puff pastry

What to do Preheat the oven to 200oC. Line two oven trays with baking paper. Quarter fill the saucepan with water and place the steam basket inside. Put the pumpkin on the steamer basket and steam until tender. Put the pumpkin in a large bowl and mash until smooth. Add the beans, capsicum, feta, spring onions, coriander and cumin to the bowl and mix well. Season with salt and pepper. Spread a third of the pumpkin mixture along one side of each sheet of pastry. Roll up to enclose.  Cut each roll into four pieces. Place the rolls, seam-side down, on trays. Brush with egg and sprinkle with cumin seeds. Bake rolls for 30 minutes until golden and puffed. Serve with tomato sauce.