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
Preheat oven to 180 degrees Celsius. 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 nonstick 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 mushrooms mixture and spices, 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 un-do in the oven.
Place all the rolls onto 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 while hot with some tomato sauce!
This recipe was created by Leah Itsines for Australian Mushrooms.