Pumpkin and Beans Roll By Lucy Leonardi
- 2 sheets puff pastry
- 1 tin of kidney beans
- 1 cup mashed roast pumpkin
- 2 slices of toast
- 1 tsp dried oregano
- ½ cup feta cheese
- 1 tsp sesame seeds
- 1 egg
Preheat the oven to 200C.
Start by defrosting your frozen puff pastry sheets, leave them on the kitchen bench for a few minutes and they will thaw quickly. Cut into 4 equal squares.
This is a great recipe to use up any leftover roast pumpkin and the odd pieces of bread. Toast the bread and put in a food processor to blend them into coarse breadcrumbs.
In a mixing bowl, add in the breadcrumbs, mashed roast pumpkin, dried oregano, a tin of kidney beans (minus the liquid), crushed feta cheese and salt & pepper to taste. Mix everything well. If it’s still too wet you can add more breadcrumb.
Place about 2 tablespoons worth of mixture slightly in the middle of the square puff pastry then fold it in half, sealing it with fork by pressing down both sides together. Do this for the rest of the squares.
Score the rolls lightly to release steam when cooking. Whisk the egg and use a cooking brush to brush egg mixture onto the rolls then sprinkle with sesame seeds.
Bake in the oven until golden for about 30-40 minutes.