This is lunch sorted for your family for the week. You could serve these with a fresh salad to make it a full meal.These will last about 3-4 days in the fridge and can easily be frozen for up to 3 months. To reheat, place in the oven on low so the pastry doesn’t burn.
Walnut, ricotta and pumpkin rolls
Ingredients
- 600 grams pumpkin cut into 3 cm pieces (roughly)
- 2 large handfuls of finely chopped kale
- 1 cup roughly chopped walnuts
- 1 cup feta
- 1/2 cup ricotta
- 1/2 cup roughly chopped pitted olives
- juice of half a lemon
- juice of half a lemon
- 500 grams OR 3 sheets of puff pastry spelt is a great option
- 1 egg whisked for brushing
- poppy or sesame seeds for sprinkling on top
Instructions
- Preheat the oven to 180 degrees celcius and roast the pumpkin on an oven tray for 15-20 minutes.
- In a large bowl combine all of the filling ingredients and stir well. It doesn’t matter if the pumpkin breaks apart.
- Distribute 1/3 of the mixture along the centre of the sheet of pastry and roll into a long roll finishing with the seam side down. Cut into desired roll sizes. I cut mine into 6 per roll.
- Brush the pastry with the whisked egg using a pastry brush and sprinkle with desired seeds.
- Bake for approximately 40 minutes until the pastry is golden. You may need to rotate your tray half way through the bake depending on your oven.
Tried this recipe?Let us know how it was!
+ show comments
- Hide Comments
add a comment