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–+ servings

Walnut, ricotta and pumpkin rolls

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Servings 18 small 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.
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