Vegie Sausage Rolls

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Thanks to Tina from @simplespoonful for this one!

Ingredients

1kg pumpkin, peeled and diced 

350g mushrooms, thinly sliced 

4 Puff pastry sheets, defrosted

1 brown onion, finely diced

2 garlic cloves, crushed

1 Tablespoon of rosemary, chopped roughly

2 tablespoons of olive oil

3/4 cup lupin crumb

1 Tablespoon of sesame seeds

½ teaspoon of ground coriander

½ teaspoon of ground cumin

½ teaspoon of ground turmeric

½ teaspoon garlic salt

¼ teaspoon of chilli flake

½ teaspoon of paprika 

Method

Preheat oven to 180*C 

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 🍅🍅

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