Pumpkin roll

Makes 1

Preparation time 25 minutes Cooking time about 30 minutes

This dish has all the flavour of a pumpkin fritter, but requires less hands-on time.

You need

• ½ cup butter

• 6 sage leaves

• about 3 cups cooked pumpkin or butternut

• ½ cup self-raising flour

• 2 tablespoons sugar

• 1 egg

• 4 sheets of phyllo pastry

Here’s how

1 Melt the butter with the sage leaves until the butter is light brown and the leaves are crisp. Set aside. ( You can also just melt the butter if you don’t want it to brown.)

2 Use a fork to mash the cooked pumpkin.

Add the flour, sugar and egg, and mix.

3 Put 2 sheets of phyllo pastry next to each other, with the short sides overlapping to form a long strip. Brush the pastry with the sage butter. Spoon half of the pumpkin mixture in a thin line down the length of the pastry. Leave about 5 cm from the bottom clear. Roll the pastry around the pumpkin filling to form a long cigar – wrap the pastry tightly but don’t let it burst open.

4 Coil the cigar into a spiral and transfer it to a 23 cm greased cast iron pan. Repeat the process with the other 2 sheets of phyllo and the rest of the filling. Coil the second roll around the first to make a bigger spiral. Brush the pastry with the rest of the butter.

5 Cover the pan with the lid. Set the pan over medium-hot coals with a few coals on the lid. Bake the pie for about 30 minutes or until the pastry is crisp and golden brown. You can also bake it without a lid in a preheated oven at 180° C.

• TIP If you don’t like sage, sprinkle with cinnamon sugar when the roll comes out of the oven.