Fetta Pumpkin sausage rolls. They weren’t shifting out of my head until I made them. A few pumpkins came and went, fetta went into other dishes, and then finally the planets had aligned and voila… there was fetta and pumpkin in the fridge at the same time.
Time to get roasting.
There aren’t too many ingredients in here, so the key to getting it to taste great, is using great ingredients. A very sweet, seasonal pumpkin, some tasty Greek fetta, local whole garlic cloves and pastry.
It’s not often you’ll find packaged pastry in my recipes. I hadn’t had any in my freezer for a really long time. So long in fact that, the pastry and I just sort sat there, eyeing each other off for awhile. In the end though, pastry won. I wasn’t about to expand my culinary skills on making puff pastry just yet, (give me another 15 years perhaps) and a shorter crust pastry just wasn’t going to cut it for this one. So I slit the plastic, and funnily enough the world didn’t end.
Fetta Pumpkin Sausage Rolls
salt and pepper
Cut your pumpkin into wedges and lay on a tray
add a couple of whole cloves of garlic
drizzle with olive oil
salt and pepper to taste
roast until soft and smelling delicious
All into a bowl, and mash with a fork, cool
add crumbled fetta, stir through.
Spoon mixture into middle of pastry sheet, and roll up
cut into sizes you want, bake on tray at 200C
until golden and smells delicious