Emily’s Pumpkin & Feta Rolls

Emily’s Pumpkin & Feta Rolls


90 minutes








Making this recipe


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

Made something
with our products?

Submit a Recipe


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 the pastry and mix once and tuck in the edges

Score the tops with a knife and chop into 12 bitesize chunks

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

Plate up!

Other recipes

Other recipes