Roast Pumpkin, Chickpea & Sage Sausage Rolls

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

For the pastry:

For the filling:

2 tsp extra virgin olive oil
500 g Coles pumpkin, peeled and cut into 2 cm chunks
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
3 leaves silverbeet, shredded
200 g dried chickpeas, soaked overnight and cooked or 2 x 400 g tinned (drained and rinsed)
1 large handful parsley, chopped
small handful of sage leaves, finely chopped
salt and pepper, to taste
milk to glaze
black and white sesame seeds, for topping

To make the pastry:

Mix the oil and the water in the small bowl.
Mix the flour and the salt in the large bowl. Create a well in the centre.
Add the oil and water mixture to the well.
Use your hands to incorporate the liquid into the flour until the dough forms a ball.
Transfer the dough to a floured workbench and knead for a minute, then place the dough back into the large bowl.
Cover with a dry tea towel and leave for up to an hour.

To make the filling:

Place the pumpkin in the medium bowl and toss with 1 teaspoon of olive oil.
Transfer to a baking tray and roast in the oven for about 30 minutes until golden. Allow to cool.
Heat the remaining teaspoon of olive oil in the frying pan over medium heat. Sauté the onion and garlic together for 5 minutes until soft and translucent.
Add the shredded silverbeet and cook for a minute, or until wilted. Set aside and allow to cool.
Tip the cooked chickpeas into a large bowl. Using a potato masher, roughly mash the chickpeas.
Add the roasted pumpkin to the chickpeas and mash again.
Combine the silverbeet mixture, parsley, sage, salt and pepper with the mashed pumpkin and chickpeas and mix well.
Taste and adjust seasoning.

To assemble and cook the sausage rolls:

Line the other baking trays with baking paper and set aside.
Dry and flour the workbench.
Divide the filling into four even portions.
Divide the pastry dough into four pieces.
Roll a piece of pastry into a rectangle, ideally 5 mm thick, 24 cm long and 12 cm wide.
Place the filling along one long side of the rectangle, leaving about 2 cm of the edge clear.
Brush the opposite long edge with a little milk and roll up to enclose the filling.
Repeat with the remaining filling and pastry.
Cut each long roll of pastry into six with the serrated knife. Place the pastry rolls onto the lined baking trays, with the seam on the bottom.
Prick the tops of each roll with a fork, brush with a little milk and scatter over the sesame seeds.
Bake for 30 minutes until golden brown and cool on a wire rack before serving.