These delicious morsels are fab as dinner party canapes or a starter, lunchbox or picnic hamper snacks or a light supper when accompanied by a salad. Quick to make and bake, flavoursome, and packed full of vegetables they are sure to please. I made some into parcels and some into rolls, both went down very well. My local supermarket sells herbed puff pastry which added more flavour, however you can use plain puff pastry should you wish. You can also substitute the feta style cheese for a strong cheddar if need be.
Cheesy Vegetable Rolls
500g pumpkin, peeled, deseeded and cut into roughly 1.5cm dice
2 Tblsp olive oil
1 onion, finely diced
1 pepper, deseeded and finely diced (any colour)
1 clove garlic, crushed
250g frozen spinach
200g Greek-style feta or grated cheddar
2 or 3 sheets frozen puff pastry, thawed
Preheat your oven to 200C/180C Fan. Toss the prepared pumpkin 1 Tblsp oil. Spread out in a single layer on a baking tray and bake for 20 – 25 minutes until tender.
Heat the remaining tablespoon of oil in a frying pan. Saute the onion, pepper and garlic over a low heat until tender and the onion is transparent. Add the frozen spinach and cook until completely thawed. Add the cooked pumpkin, stir the mixture to combine and leave the mixture to cool for 10 – 15 minutes. Crumble in the feta or grated cheddar cheese, season well with salt and pepper then stir once again.
Increase your oven temperature to 220C/200C Fan.
Cut each pastry sheet in half lengthwise to create six long strips. Spread a line of the filling mixture along the centre of each pastry strip. Brush one long edge with beaten egg then roll the pastry over the filling and seal by pressing gently with a fork.
Repeat until all the filling and pastry have been used. Carefully transfer the rolls, seam down, to a lined baking tray. Bake for 20 – 25 minutes until the pastry is puffed up and golden.