Pumpkin sausage rolls



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

Source: Australian Women’s Weekly Vegetarian Cookbook


  • 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


  • 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.
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