These can be frozen but will keep in the fridge for several days. Serve with a tomato or fruit sauce.
Ingredients
| 500 g | Pumpkin, peeled, seeded and chopped (Main) |
| 1 | Onion, diced |
| 1 Tbsp | Olive oil |
| 250 g | Brown mushrooms, diced (Main) |
| 1 clove | Garlic, crushed |
| 1 Tbsp | Dijon mustard |
| 1 tsp | Dried Italian herbs |
| 1 tsp | Salt and pepper |
| ¼ cup | Water |
| 1 | Egg, lightly beaten |
| 2 sheets | Puff pastry (Main) |
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Directions
- Cover and microwave the pumpkin until tender, about 5 minutes. Drain well and mash.
- Sauté the onion in the oil in a large frying pan, until tender. Add the mushrooms and stir-fry for 2 minutes. Add the seasonings and water. Simmer gently until the liquid has evaporated. Stir in the mashed pumpkin. Cool. Mix in half the egg.
- Preheat the oven to 200°C. Lightly oil a baking tray.
- Cut the pastry sheets in half. Spoon a quarter of the mixture down the middle of the pastry. Brush the edges with a little beaten egg. Roll up. With a sharp knife cut each piece into 4 lengths. Place on the baking tray — seam side down — and brush with the egg.
- Bake for 15-20 minutes, until golden and crisp.
