Mini veggie rolls
400 g, peeled, cut into 2cm pieces
1 large, cut into small wedges
1 whole, bulb, small, unpeeled
12 g, (use 12 leaves), roughly torn
Dried chilli flakes
Grated parmesan cheese
½ cup(s), (40g), finely grated
Reduced-fat puff pastry
2 individual, (2 x 170g) just thawed
1 medium, lightly beaten
1 x 3 second spray(s)
- Preheat oven to 200°C. Line 2 baking trays with baking paper. Place pumpkin, onion and garlic on one prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 30–35 minutes, turning vegetables and adding the sage halfway through, until vegetables are golden and tender.
- When cool enough to handle, cut top of garlic bulb off and squeeze roasted garlic from cloves. Place roasted garlic, pumpkin, onion, sage, chilli flakes and 30 g of the parmesan in a food processor and pulse to form a chunky purée. Transfer mixture to a bowl and season with salt and pepper. Set aside to cool.
- Spoon half the pumpkin mixture (it will be quite wet) down the centre of each pastry sheet. Brush one long pastry edge with a little beaten egg and roll up to enclose filling. Seal edges with a fork and cut each roll into 8 even pieces. Place rolls on the other prepared tray. Brush tops with beaten egg and sprinkle with remaining parmesan. Refrigerate for 15 minutes.
- Bake rolls for 20–25 minutes or until golden and puffed. Serve with tomato sauce for dipping.