Roasted pumpkin pastry rolls

Years ago, many years ago(!), when I was a poor uni student, there were a few things that sucked me right in at the campus cafes – $1 student guild coffee, $2 Coke zero and the vegetarian sausage rolls.

The Coke Zero addiction is well and truly beaten, the coffee … well …. let’s not go there! And as for the vegetarian sausage rolls – I’ve never seen another one like it after Graduation. I have seen vegetarian ones around but they are usually loaded with dairy and nuts and, since pastry doesn’t feature very often in our diets, I just haven’t considered them.

Recently, with my desire to add variety to our diets, but decrease our meat consumption, I’ve been playing around with a vegan and nut free version and I think we have a winner!

Obviously you need to use a puff pastry that suits your dietary needs, but if you need a mutli-allergy suitable pastry and live in WA you really, REALLY have to check out Busy Bees Gluten Free pastry (I buy from Weigh n Pay in Woodvale)! It is amazing! It comes in a long roll and it handles just like wheat based pastry. It is soft and easy to work with and even non GF people have been happy to eat it!

  •  3 sheets puff pastry of choice
  • 1 medium butternut pumpkin, peeled and seeds removed
  • 400g tin chick peas, drained and rinsed
  • 1 tbsp garlic olive oil
  • 3 sprigs fresh rosemary
  • 1/2 tsp pink salt flakes
  • 2/3 cup cooked brown rice
  • Optional – 100g wilted spinach

Dice the pumpkin and toss it in the olive oil. Place it in a lined baking tray and sprinkle with the rosemary and salt.

20170322_061005

Place in a preheated 200C oven for about 45 minutes.

Add the chick peas to the pumpkin and mix in well to coat in oil. Return to oven for further 15 minutes.

20170322_071759

Place pumpkin mix into a bowl, add in the rice and spinach (if using) and use a fork or potato masher to crush all the ingredients together. If you want a smoother mix, use your processor or thermal cooker to combine all of the ingredients (Speed 5, in 6 seconds bursts).

20170322_124327

Cut the pastry sheets in half and divide the mixture up between the sheets.

I find it is best to place it in a thin line down the middle of the pasty.

Roll the pastry over the top of the mix to form long cylinders.

20170322_125548

Lay on a greased baking tray with the join side facing down (helps the join to hold together as it puffs).

20170322_133854

Cook in a preheated 190C oven until pastry is puffed and golden brown. (use a short burst under the grill to get them extra golden and flaky). Takes about 30-35 mins in my oven.

20170322_134043-1

They freeze well – just reheat in an oven, not a microwave otherwise you get soggy pastry.

20170322_134054-1

Enjoy 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s