Equipment
- 1 Baking sheet rimmed
Ingredients
Filling
- 2 ¼ lb butternut pumpkin, (about 1 kg), also called butternut squash
- 2 tablespoon olive oil, divided
- 1 onion, large, finely chopped
- ¼ cup fresh parsley, finely chopped
- ¾ cup crumbled feta cheese, optional; use vegan feta for vegan rolls
- salt and pepper, to taste
Harissa
- 1 roasted red pepper, from a jar, skin and seeds removed
- 2 red chile pepper, stems and seeds removed, roughly chopped
- 2 cloves garlic, peeled
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon fine sea salt
- 1 tablespoon olive oil
To assemble
- 2 sheets puff pastry, thawed, homemade or store-bought (use vegan puff pastry for vegan rolls)
- 1 egg, beaten (or 2 tablespoon plant milk for vegan rolls)
- 2 tablespoon sesame seeds
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the butternut pumpkin in half lengthwise and scoop out the seeds. Place it cut side up on the sheet, drizzle with 1 tablespoon of the olive oil and sprinkle lightly with salt. Roast for about 45 minutes, until very soft when pierced with a knife. Set aside until cool.
- While the pumpkin roasts, heat the remaining 1 tablespoon of olive oil in a frying pan over medium-low heat. Add the onion and cook, stirring occasionally, for 10 to 12 minutes, until soft and lightly golden. Set aside to cool.
- To make the harissa, add the roasted red pepper, red chile peppers, garlic, cumin, coriander, fine sea salt and 1 tablespoon of olive oil to a food processor. Process until smooth, scraping down the sides as needed.
- Scoop the cooled pumpkin flesh into a large bowl (discard the skin) and mash roughly with a fork. Pour off any liquid. Add the onion, harissa, parsley and feta (if using) and mix to combine. Taste and season with salt and pepper. If the filling is still warm or feels loose, chill it for 20 minutes.
- Lay one sheet of puff pastry on a lightly floured surface and cut it into 3 long strips. Spoon one-sixth of the filling in a log along one long edge of each strip, leaving a ½-inch (1 cm) border along the opposite edge. Brush that border with beaten egg, roll the pastry over the filling and press the seam firmly to seal. Repeat with the second sheet and remaining filling.
- Cut each log into 4 pieces (or 2 larger rolls) and place seam-side down on a parchment-lined baking sheet, about 1 inch (2.5 cm) apart. Brush the tops with the remaining egg wash and sprinkle with sesame seeds.
- Bake for 18 to 20 minutes, until puffed and deep golden. Serve warm or at room temperature.
Notes
Yield: Makes about 24 small rolls (4 per serving) or 12 larger rolls.
To make vegan sausage rolls: use vegan puff pastry, swap the feta for vegan feta (or leave it out), and brush the pastry with 2 tablespoons of unsweetened plant milk whisked with 1 teaspoon of olive oil or maple syrup instead of egg.
Shortcut: replace the homemade harissa with 3 to 4 tablespoons of store-bought harissa paste, adding it to taste.
Make ahead: the filling keeps for up to 2 days in the fridge. Baked rolls can be made 1 day ahead and reheated at 350°F for 8 to 10 minutes.
To freeze: freeze assembled, unglazed rolls on a tray, then transfer to a freezer bag for up to 3 months. Glaze and bake from frozen at 400°F for 25 to 30 minutes, until golden.
Nutrition (estimated per serving)
Calories: 683kcalCarbohydrates: 62gProtein: 12gFat: 45gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gCholesterol: 44mgSodium: 911mgPotassium: 795mgFiber: 6gSugar: 6gVitamin A: 18591IUVitamin C: 65mgCalcium: 232mgIron: 5mg
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