I brought this Sausage Roll in to my workmates to taste test this morning and was told in no uncertain terms that it was not, in fact, a Sausage Roll at all. They thought it was a very misleading label, and as a "Sausage Roll" they scored it a 0/5! However, as a Pumpkin & Feta Pastry, I was scored 4.5/5 - so apparently, it's all in the name!
I whipped these up after making a Pumpkin & Feta Pizza on the weekend and having leftover ingredients. They are delicious and a really great alternative to your standard sausage roll. Just perfect with some home-made relish and a side salad. Enjoy!
Ingredients
400g pumpkin, peeled, deseeded, cubed
1 tin lentils, drained
2 tablespoons fresh herbs, chopped (or substitute dried herbs)
1 egg, lightly beaten (reserve a little bit for brushing)
1 tablespoon barbecue sauce
100g feta cheese, crumbled
2 sheets puff pastry, thawed
1 tablespoon sesame seeds
Method
Preheat oven to 200 degrees Celsius. Roast pumpkin for about 20 minutes, until soft and lightly browned.
Reduce oven to 180 degrees Celsius.
Place in a bowl with lentils and mash. Add herbs, egg (don't forget to reserve some!), sauce and feta and mix well.
Lay out the puff pastry and cut each piece in half. Spoon 1/4 of the filling mixture on each piece, in a log. Roll up and place, seam down, on a lined baking tray.
Brush with reserved egg and sprinkle with sesame seeds.
Bake for about 15 minutes, until lightly golden.
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