Mini veggie rolls
Pumpkin, butternut, raw
400 g, peeled, cut into 2cm pieces
1 large, cut into small wedges
1 whole, 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
2 tbs, to serve
1 x 3 second spray(s)
- Preheat oven to 200°C. Line two 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 35-40 minutes, turning and adding the sage halfway through cooking time, or until vegetables are golden and tender.
- Squeeze garlic from skins (when cool enough to handle). Place garlic, pumpkin, onion, sage, 30g of the cheese and chilli flakes into a food processor and pulse until a rough puree. 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 edge of pastry with a little beaten egg and roll to enclose filling. Seal edges with a fork and cut each roll into 8 pieces. Place rolls on the other prepared tray. Brush tops with beaten egg and sprinkle with remaining cheese. Place in fridge for 15 minutes.
- Bake rolls for 20-25 minutes or until golden and puffed. Serve with tomato sauce for dipping.