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Perfect Autumnal treat…pumpkin and feta rolls!
Split the pumpkin in two and scoop out the seeds in the middle
Lay on a baking tray with a drizzle of oil and sprinkle of salt & put into the oven on 200 degrees for 30 minutes
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)
Crumble in the feta chunks, add the garlic powder and a good pinch of salt and pepper, mix until combined
Unroll the pastry and run a knife down the middle to make two strips
Half the mixture and divide between the two strips as even as you can
Gently roll and tuck in the edges then score the tops with a knife
Chop into 12 bitesize chunks and use the beaten egg to wash over the top of the pastry
Sprinkle the Nigella Seeds over the top
Put into the oven on baking paper at 180 degrees for 20 minutes or until they are nice and golden