Autumn Veg and Soft Cheese Rolls
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
1
- Ingredients
- 3 Tbsps vegetable oil
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- ¾ inch fresh ginger (peeled and chopped)
- 5 cups Pumpkin (e. g. Hokkaido, chopped)
- ⅜ cup dry white wine
- ⅔ cup vegetable stock
- Nutmeg
- 6 sheets Puff pastry
- 1 ⅔ cups Feta (crumbled)
- butter (for the dish)
- 2 ½ Tbsps melted butter
- 1 tsp Caraway
Preparation steps
1.
Heat the oil in a pot and fry the onion, garlic and ginger. Add the pumpkin and fry for a few minutes. Deglaze with the wine and reduce slightly. Add the stock, season with salt and ground black pepper and simmer for around 20 min until the pumpkin is soft. Roughly puree the mixture and season well with salt, ground black pepper and nutmeg. Remove from the heat and leave to cool.
2.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and grease a baking dish.
3.
Place a sheet of pastry on the work surface and fold it in half. Spread with some of the pumpkin mixture, sprinkle with some of the feta and roll up. Do the same with the other sheets of pastry.
4.
Arrange the rolls in a spiral shape in the baking dish. Brush with the melted butter, sprinkle with caraway seeds and bake for around 30 min until golden brown.
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