Pumpkin, feta and caramelised onion roll

Vegetarian meals are on my table most nights and this pumpkin roll is easy to mostly prep ahead of time and can be varied with the addition of different herbs and options such of semidried tomatoes or black olives . The recipe is from "Delicious : Faking It" and can be served with steamed green veggies or a green salad or tomato salad if you prefer. I often make it with just one pastry sheet and reduce the filling accordingly - which is enough for dinner for 2 people and lunches the next day.  

Having a stash of pre-roasted pumpkin in your freezer will be it even faster to prepare. 

            Enjoy!  Colleen

Preparation    20 minutes including prepping the pumpkin

                        you could just use one piece of pastry and half the filling mix

                        Filling can be prepared ahead of time ready for assembly later on
Baking            30 minutes for pumpkin.  Allow to cool. Then  30 minutes for pastry roll

Ingredients     

Essentially:  use the pumpkln and cheese basics and add/vary what you want to add - 

500 gram pumpkin - after been peeled, cubed and roasted (approx 30 minutes)  Allow to cool

TIP:  I peel, cube and roast a large pumpkin then freeze any pumpkin I don't use for another time.   Roasted pumpkin cubes are so handy for quick dinners 

Olive Oil

Salt and pepper

1 1/2 tablespoons chopped rosemary leaves  (option: sage leaves or thyme leaves)

2 slices frozen puff pastry - almost thawed, don't let it get too soft or it's too hard to handle PS you could just use one piece of pastry and half the filling mix

few tablespoons of Caramelised Onion jam (jar is fine) More or less depending on your preference, just not excessive or will be soggy

shake of dried chilli flakes (optional)

1/2 teaspoon crushed garlic (optional)

a couple of semi sundried tomatoes or black olives finely sliced would be nice option too

50 - 100 gram feta cheese crumbled (Option: goat's cheese) 

1 egg, beaten - for egg wash

Optional: poppy seeds or sesame seeds for sprinkling over top

Some additional caramelised onion jam for serving option

Method

Peel, cube and roast pumpkin (approx 30 min) with a little olive oil, rosemary, a little salt and pepper to your taste. I like a bit of pepper for flavour.  Allow to cool at least 15 - 20 min

Place the cooked cubes in a bowl and sprinkle over the optional chilli flakes, garlic, sundried tomato pieces . Stir just enough to combine.

Have oven preheated to 190℃ and line a baking (with lip) tray with baking paper

You have the option of making 2 thinner rolls or 1 wider roll:

for 2: Place one of the almost thawed pieces on the baking tray close to one of the long sides so that half pastry hangs off the tray - only keep the freezer plastic on the hanging pastry for now - you are going to fill the base then flip the hanging pastry on to top of roll mixture.  You will then repeat on the other baking tray edge with the 2nd piece of pastry   

OR

for 1 : use one piece of pastry on base, fill then cover with 2nd piece of pastry for a wider roll 

this is easier and less fiddly - just means roll will be wider 

OR 

just use one piece of pastry and half the filling mix

Use a fork and prick the base pastry in several places leaving a 2cm border

Spread a couple of tablespoons of caramelised onion jam over pastry base leaving 2cm border

Spoon the pumpkin mixture over so it resembles a long sausage roll filling and heaped up only enough for pastry to enclose.  Leave the 2 cm border 

 (If making 2 separate rolls - use half the mix on each pastry)

Sprinkle over with some crumbled feta

Brush the pastry borders with egg wash

Roll over the remaining pastry to enclose the filling . Be sure to remove any of the freezer plastic from the pastry

Press the edges to enclose the filling and seal the roll

Cut several slits across the top of the pastry with a sharp knife. Make them a wider than my pic

Brush all over with egg wash and sprinkle with seeds if desired

Bake for 20 - 30 minutes until puffed and golden.

Serve with a green salad.

Enjoy!  Colleen