Mushrooms Recipe

Mushroom and Pumpkin Sausage Rolls

February 7, 2018

Mushroom and Pumpkin Sausage Rolls 0 5 0

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  • Prep 10 mins
  • Cook 45 mins
  • 10 mins

    45 mins

    55 mins

  • Serve Serves 4-5

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

Directions

1Preheat 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.

2Leave to roast in the oven for 40 minutes or until soft. *Don’t steam the pumpkin– It gives a very different taste.

3In 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.

4In a small bowl, add all spices together and mix.

5Once pumpkin is ready, add it to a large mixing bowl and mash until smooth. Add the mushrooms mixture and spices, mix thoroughly.

6Using 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.

7Grabbing 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.

8Place all the rolls onto a lined baking tray. Using a basting brush, brush the egg over the top of each roll.

9Sprinkle the sesame seeds over the top and place into the oven for 25-35 minutes or until lightly golden brown.

10Serve while hot with some tomato sauce!

Recipe by Leah Itsines

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