How To Make Pumpkin & Feta ‘Sausage’ Rolls

A tasty, meat-free way to sneak more veg into the kids’ lunchboxes.

Homemade veggie-based ‘sausage’ rolls are packed with so much flavour the kids won’t even notice the meat is missing. These pumpkin and feta delights are the perfect lunch option and are easy to make, especially if you’ve got little hands in the kitchen to help you.

Ingredients:
- 1 tbsp extra virgin olive oil
- 1 leek, thinly sliced
- ¼ pumpkin, peeled and cubed
- 2 tbsp finely chopped sage
- 2 tbsp chia seeds
- 1 handful chopped flat-leaf parsley
- 150g fresh ricotta
- 150g feta, crumbled
- sea salt and cracked black pepper
- 375g sheet puff pastry
- 1 egg, lightly whisked
- black sesame seeds, for sprinkling
- tomato chutney, to serve (optional)

Method:
1. Preheat oven to 200c.
2. Place the pumpkin on an oven tray with a little olive oil and roast for 30 minutes. Place in a colander to allow any excess liquid to drain. Leave to cool before lightly mashing with a fork.
3. Meanwhile, place a large deep non stick frying pan over a medium-high heat. Add a little olive oil, the leek and sage. Cook for 6 minutes or until soft.
4. Combine the pumpkin, leeks, chia seeds, parsley, ricotta, feta, salt and pepper, and refrigerate until cool.
5. Line a large baking tray with baking paper. Cut the pastry sheet in half to make two rectangles and place on the tray. Spoon the pumpkin mixture along the centre of the pastry pieces, arranging it in logs. Brush one of the long edges with egg and roll to enclose filling. Cut each roll into 4. Turn the rolls seam-side down on the trays. Score the tops with a sharp knife, brush with the remaining egg and sprinkle with the sesame seeds. Repeat until you have used all of the mixture.
6. Bake for 20 minutes or until the pastry is puffed and golden brown. Allow the rolls to cool on the tray for 10 minutes before serving with tomato chutney, if you like.