Pumpkin & Harissa vegetarian sausage rolls
User Reviews
4.0
9 reviews
Good
-
Prep Time
30 mins
-
Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6
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Calories
617 kcal
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Course
Appetizer
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Cuisine
Vegetarian
Pumpkin & Harissa vegetarian sausage rolls
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These Pumpkin & Harissa vegetarian Sausage Rolls are sure to make both vegetarians and meat eaters happy. Flaky buttery pastry encases a filling of roasted pumpkin, caramelised onions and harissa. Pumpkin and harissa just is one of my favourite flavour combinations, and it just works wonderfully in these vegetarian sausage rolls.
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Ingredients
- 2 ¼ lb butternut pumpkin aka butternut squash
- 1 tbsp olive oil
- 1 onion large, finely chopped
- 1 roasted red pepper jarred type with skins and seeds removed
- 2 red chile pepper seeds and top removed and roughly chopped
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fine sea salt
- 1 tbsp olive oil
- ¼ cup fresh parsley finely chopped
- salt and pepper to taste
- 2 sheets puff pastry thawed, homemade or store bought
- 1 egg beaten
- 2 tbsp sesame seeds
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Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with non stick baking paper, and if your pumpkin is whole split in half. Drizzle the cut side with the 2 tsp of the olive oil and lightly sprinkle with sea salt. Roast for 45 minutes or until soft and set aside to cool.
- While the pumpkin is roasting place a frying pan over a medium low heat and add a 2 tsp of olive oil and the onion and cook until lightly golden. Remove from the heat and set aside to cool.
- To make the harissa, combine the peeled roasted red pepper, the red chile pepper, garlic, cumin, coriander, sea salt and olive oil in a food processor. Process until smooth.
- Once the pumpkin has cooled remove the flesh and place into a large bowl along with the onion, harissa and parsley. Mix to combine and taste and add salt and pepper to taste.
- To make small sausage rolls cut the puff pastry sheets into thirds (or whatever size you think will work for the pastry you are using). Take spoonfuls of the filling and place along the edge of the pastry and roll the pastry to cover the filling, brushing the edge with egg wash to seal.
- Place on a baking tray lined with baking paper and repeat with the remaining mixture and pastry. Brush the sausage rolls with remaining egg wash and sprinkle with sesame seeds. Bake for 15 to 20 minutes, or until puffed and golden.
Notes
- Can be made 1 day ahead and reheated before serving. Uncooked sausage rolls can be frozen and baked for 25 to 30 minutes or until golden.
Nutrition Information
Show Details
Calories
617kcal
(31%)
Carbohydrates
61g
(20%)
Protein
9g
(18%)
Fat
38g
(58%)
Saturated Fat
9g
(45%)
Cholesterol
27mg
(9%)
Sodium
612mg
(26%)
Potassium
783mg
(22%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
18520IU
(370%)
Vitamin C
83.6mg
(93%)
Calcium
135mg
(14%)
Iron
4.4mg
(24%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 61g | 20% |
| Protein | 9g | 18% |
| Fat | 38g | 58% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 27mg | 9% |
| Sodium | 612mg | 26% |
| Potassium | 783mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 18520IU | 370% |
| Vitamin C | 83.6mg | 93% |
| Calcium | 135mg | 14% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
9 reviews
Good
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