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Emily’s Pumpkin & Feta Rolls

Emily’s Pumpkin & Feta Rolls

Time

90 minutes

Serves

12

Cuisine

Worldwide

Heat

Mild

Dietary:

Making this recipe

Ingredients

1 x small pumpkin
1 x sheet of puff pastry
100g Feta Cheese (diced)
1 x tbs Roasted Garlic Powder
1 x tbs Nigella Seeds
1 x beaten egg (for wash)
Salt & Pepper
Olive oil

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Method

Perfect Autumnal treat…pumpkin and feta rolls!

Step 1:

Split the pumpkin in two and scoop out the seeds in the middle

Step 2:

Lay on a baking tray with a drizzle of oil and sprinkle of salt & put into the oven on 200 degrees for 30 minutes

Step 3:

Once out of the oven let it cool down then scoop as much of the pumpkin as you can into a bowl, discard the skin.

(The pumpkin mixture may be quite watery – sieve this and remove some moisture)

Step 4:

Crumble in the feta chunks, add the garlic powder and a good pinch of salt and pepper, mix until combined

Step 5:

Unroll the pastry and run a knife down the middle to make two strips

Step 6:

Half the mixture and divide between the two strips as even as you can

Step 7:

Gently roll and tuck in the edges then score the tops with a knife

Step 8:

Chop into 12 bitesize chunks and use the beaten egg to wash over the top of the pastry

Step 9:

Sprinkle the Nigella Seeds over the top

Step 10:

Put into the oven on baking paper at 180 degrees for 20 minutes or until they are nice and golden

Plate up!

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