November already! Get those carved pumpkins washed and in the oven to roast before they go mouldy. You can scoop out the flesh and freeze it in portions to add to soups, curries, stews, pies etc. Here’s a delicious snack you can make with some, all you need is a sheet of ready rolled puff pastry, a tin of chickpeas (or any bean/lentil you like) and some seasoning. We went for Moroccan flavours this time which are very similar to our sweet, warming pumpkin spice mix (which also needs using up – find the recipe for that here). Will you put your own twist on this recipe? Let us know what worked well in the comments.
Ingredients (makes 12 small rolls)
- 1 tin chickpeas, drained
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp pumpkin spice
- 1 salt & pepper to taste
- 1/2 a medium kuri squash, roasted and completely chilled (or any pumpkin or winter squash like butternut)
- 1 sheet of ready rolled puff pastry
- oat milk for brushing and sealing
- sesame seeds to sprinkle
- Mash the chickpeas with the spices, salt and pepper. If you don’t have pumpkin spice mix, just sprinkle in some cinnamon, ginger, chilli, cloves etc. Leave some chickpeas whole, they bring nice body and texture to the filling.
- Add cold roasted pumpkin flesh and mix it in. Taste and adjust the seasoning if needed with more salt.
- Cut your sheet of pastry into 3 even pieces. Share out the filling between the 3 pieces and use a spoon to shape the filling into a sausage along the middle of each piece. Roll up the filling in the pastry, seal the edges with oat milk. Flip the sealed side over to the bottom and brush the tops with more milk. Sprinkle with sesame seeds and cut each long sausage into 4.
- Space them out on a baking sheet lined with baking paper and bake at 200C for 10-15 minutes or until golden and hot through. Enjoy!