Sausage rolls are always a hit with the kids

Spinach, Pumpkin and Feta Rolls

Sausage rolls are always a hit with the kids. This vegetarian version is sure to please even the fussiest eaters and makes for an easy lunch or weeknight meal. They're also great for parties and picnics.

Ingredients

• 500 g pumpkin
• 40 mls olive oil
• 1 brown onions
• 1 clove garlic
• 250 g frozen spinach
• 200 g Greek feta crumbled
• 3 sheets puff pastry thawed
• 1 egg beaten
• 1 tbs sesame seeds

• Method

  • STEP 1Preheat oven to 200°C (180°C fan-forced). Peel pumpkin and remove seeds, then cut into 1.5cm cubes. Toss in 20ml (1 tbsp) olive oil. Spread in a single layer in a baking dish and bake for 20 minutes.
  • STEP 2Heat remaining oil in a fry pan. Saute onion and garlic over low heat for five minutes. Add frozen spinach and cook for 10 minutes, stirring often, until completely thawed and well combined. Stir through the baked pumpkin and crumbled feta. Season well with salt and pepper.
  • STEP 3Increase oven to 220°C (200°C fan-forced).
  • STEP 4Cut each pastry sheet in half to create six strips. Place 1/6 of the pumpkin mixture along the length of each strip. Brush one long edge with beaten egg. Starting with the unbrushed side, roll and seal. Repeat with all the pastry. Transfer the rolls, seam-side down, to a tray lined with baking paper. Slash each into quarters. Brush with egg and sprinkle with sesame seeds.
  • STEP 5Bake for 25-30 minutes until puffed and golden.
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