Donna Hay's pumpkin, sage and feta rolls – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s pumpkin sage and feta rolls By You Magazine - October 11, 2020 These pumpkin, sage and feta rolls make a great quick lunch option, and are perfectly portable for picnics too. Con Poulos MAKES 4 1 tbsp extra virgin olive oil 1 leek, thinly sliced 300g firmly packed grated pumpkin 2 tbsp finely chopped sage 2 tbsp white chia seeds 6g chopped flat-leaf parsley leaves 160g fresh ricotta 120g feta sea salt and cracked black pepper 375g sheet spelt puff pastry (regular puff pastry can be used if you can’t find this) 1 egg, lightly whisked black sesame seeds, for sprinkling shop-bought tomato chutney, to serve (optional) 1. Place a large deep nonstick frying pan over a medium-high heat. Add the oil and leek to cook, stirring, for 4 minutes or until soft. 2. Add the pumpkin and sage and cook for 4 minutes or until soft. Transfer to a large bowl and add the chia, parsley, ricotta, feta, salt and pepper. Mix to combine and refrigerate until cool. 3. Preheat oven to 220C/ 200C fan/gas 7. 4. Line a large baking tray with nonstick baking paper. Cut the pastry sheet in half to make two 13.5cm x 18cm rectangles and place on the tray. Divide the pumpkin mixture between the pastry pieces, arranging it in logs along the long edges. Brush the other long edges with egg and roll to enclose filling. Cut each roll in half to make 4 in total. Turn the rolls seam-side down on the trays. Score the tops with a sharp knife, brush with the remaining egg and sprinkle with the sesame seeds. 5. Bake for 20 minutes or until the pastry is puffed and golden brown. Allow the rolls to cool on the tray for 10 minutes before serving with tomato chutney, if you like. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved