Ingredients 1/4 cup kibble, cooked (4 minutes in boiling water). 10 sweet potato chips Small handful of baby spinach Small handful of cherry tomatoes, halved 3 mushrooms, sliced and sautéed in olive oil, salt and pepper cube of feta 1/4 avocado sliced 1 tsp pesto sprinkle of pumpkin kernels
In one bowl combine the lupin flour with the salt, pepper, paprika, cumin, coriander and cardamom.
In a second bowl whisk the egg with 1 tbs water.
Place the lupin crumb in a third bowl.
Dice the chicken into desired nugget size. (You can also dice small to make chicken popcorn). Toss the chicken cubes in the flour mixture, then the egg and finally the crumb. This can be done ahead of time and kept in the fridge.
Spread pumpkin onto lined tray drizzling with olive oil and sprinkling with rosemary. Allow to cook until soft and lightly browned.
In a large nonstick pan, use a small amount of olive oil and heat on a high heat. Add mushrooms, onion and garlic into the pan and cook for 10-12 minutes or until they have softened and onion is cooked through.
Once pumpkin and mushrooms cooked combine with all spices in a food processor and process until smooth. Add lupin crumb and blend further. You may need to add more lupin crumb if mixture is too wet.
Using one puff pastry sheet at a time, spoon some of the pumpkin mixture to one end of the pastry sheet and roll to shape into a sausage-like roll. Use a small brush of water to seal edges.
Cut into 3-5cm pieces and place seam side down on a lined tray. Repeat this with all pastry sheets and the pumpkin mixture. Brush tops lightly with olive oil and Sprinkle the sesame seeds over the top. Place into the oven for 30-40 minutes or until lightly golden brown.
Serve while hot with tomato sauce or homemade relish 🍅🍅