Mushroom and pumpkin sausage rolls

MAKES: 20 rolls Ingredients

1kg pumpkin, skin removed and chopped into bite-sized pieces

350g button mushrooms, sliced thinly

4 puff pastry sheets, defrosted

1 brown onion, finely diced

2 garlic cloves, crushed

1 tbsp rosemary, chopped roughly

1 egg, whisked

2 tbsp olive oil

1 tbsp sesame seeds

½ tsp ground coriander

½ tsp ground cumin

½ tsp ground turmeric

½ tsp garlic salt

¼ tsp chilli flakes

½ tsp paprika Method

Preheat oven to 180C. On a lined baking tray, add chopped pumpkin and cover with olive oil, rosemary and a pinch of salt and pepper.

Leave to roast in the oven for 40 minutes or until soft. (Don’t steam the pumpkin. It gives a very different taste.)

In a large non-stick pan, use a small amount of olive oil and heat on a high heat. Add mushrooms, onion and garlic into the pan and cook for 10–12 minutes or until they have softened and onion is cooked through.

In a small bowl, add all spices together and mix.

Once pumpkin is ready, add it to a large mixing bowl and mash until smooth. Add the mushroom mixture and spices, and mix thoroughly.

Using one puff pastry sheet at a time, spoon some of the pumpkin mixture to one end of the pastry sheet and shape into a sausage-like roll.

Grabbing the end of the puff pastry, roll forwards, wrapping tightly, moving towards the opposite end. Repeat this with all pastry sheets and the pumpkin mixture. Once all done, cut the rolls using a super-sharp knife into small 3–5cm rolls. (Always face the seam side down on the sausage rolls as they can puff up and undo in the oven.)

Place all the rolls on to a lined baking tray. Using a basting brush, brush the egg over the top of each roll.

Sprinkle the sesame seeds over the top and place into the oven for 25–35 minutes or until lightly golden brown. Serve hot with some tomato sauce. Leah Itsines for Australian Mushrooms www.australianmushrooms.com.au