pumpkin and feta NO sausage rolls
Instead of binning all those pumpkin innards this Halloween, make these scarily easy and utterly delicious pumpkin and feta no-sausage rolls 🎃 I honestly think these pumpkin rolls taste so good that you could hand them out to all your trick-or-treaters without the fear of your house getting egged.
I used a Lebanese spice mix in this recipe, however if you can’t get your hands on this, you could use a mix of black pepper, allspice, cinnamon, cloves, nutmeg, ginger and fenugreek – but don’t worry if you don’t own all of these. If you don’t wanna raid the spice cupboard or visit the supermarket, simply use whatever herbs or spices you fancy!
We waste MILLIONS of pumpkins every year and it blows my mind. Once you get a few staple recipes down, you’ll wonder why you didn’t use pumpkin more often. So make that pumpkin soup, roast it up with your Sunday dins or try out my pumpkin-spiced doughnut holes for something a lil sweeter x
Ingredients
- 1 ready rolled puff pastry sheet
- 1/4 roasted pumpkin or more depending on how many you’re making
- 1 pack of feta cheese, crumbled
- 1 tbsp Lebanese spice mixed
- 1 beaten egg for egg washing
- Salt and pepper, to season
- Drizzle of oil
Method
- Preheat your oven to 200°C/180°C fan/350°F/gas mark 6.
- Cut your Halloween pumpkin into even sizes so that they fit into baking trays.
- Season with salt, pepper and a drizzle of oil.
- Cover with foil and bake for 45-60mins or until soft.
- Once cooked and cool enough to handle, scoop out the flesh and discard the tough skin.
- Leave in a sieve over a bowl to drain some of the liquid out.
- Then take around 1/4 of the pumpkin and place it in a mixing bowl, you can then freeze the rest of it for use another time.
- To the bowl add most the of the feta (save some to sprinkle on top).
- In a frying pan roast off your spices, just until they smell good and then add that to your pumpkin and feta mix. Season well and taste. Once you are happy, get ya puff pastry ready.
- Preheat the oven to 200°C Fan/220°C/390°F/gas mark 7. and line a baking tray with parchment paper.
- On a lightly floured surface get the puff pastry flat out and cut in half lengthways.
- On both halves of the pastry add a sausage shape like amount of filling the whole way down, then brush with some egg wash and fold over the pastry.
- Using a fork secure the rolls together.
- Brush with egg and sprinkle on some more spice mix and a little feta.
- Then cut in half and half again to make 4 rolls out of each pastry so making 8 rolls altogether.
- Get onto the baking tray and bake for 15-20 mins. Enjoy your spooooooky treat.