Squash, rosemary and pine nut rolls
These pastry rolls are perfect for summer picnics, Christmas canapes or even just a lunchtime treat. The cripsy puff pastry simply melts away into a soft and fluffy squash centre, filled with notes of goats cheese, sharp spring onion and buttery pine nuts.
- Serves12
- CourseCanape
- Prepare20 mins
- Cook1 hr 10 mins
- Total time1 hr 30 mins
Ingredients
- 700g squash or pumpkin flesh, cut into 2cm cubes
- 2 tbsp olive oil
- 2 tbsp finely chopped rosemary leaves
- 1 bunch salad onions, sliced
- 4 tbsp toasted pine nuts
- 6 chilled Waitrose Intense & Tender sun-dried tomatoes, finely chopped
- 75g goats cheese, crumbled
- Plain flour, for dusting
- 320g all-butter puff pastry sheet
- 1 egg, lightly beaten
- Nigella seeds, for sprinkling
Method
Preheat the oven to 200 degrees C, gas mark 6. On a large baking tray, toss the squash or pumpkin with the oil, season and spread out. Roast for 40 minutes until tender, then stir in the rosemary and salad onion, and return to the oven for another 5 minutes. Tip into a bowl and, using a potato masher, crush to a coarse purée. Stir in the pine nuts, sun-dried tomatoes and goats’ cheese.
Raise the oven temperature to 220 degrees C, gas mark 7. On a lightly floured surface, open out the pastry and halve lengthways. Divide the squash mixture down the length of each strip. Brush with egg down one side; from the other side, roll and seal. With the rolls seam-side down, cut each into 6 using a sharp, serrated knife. Transfer to a parchment-lined baking sheet, brush with more egg, sprinkle over the seeds and bake for 20-25 minutes, until puffed and golden. Serve warm.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 991kJ/ 238kcals |
|---|---|
Fat | 16.5g |
Saturated Fat | 6.1g |
Carbohydrates | 16.5g |
Sugars | 3.8g |
Fibre | 1.8g |
Protein | 5.9g |
Salt | 0.3g |