Pumpkin & Feta roll

Ingredients:

• 1 Flaky – All-butter spelt puff pastry (600g)
• 50 g barley – soak overnight
• 50 g chickpeas – soak overnight
• 800g grey pumpkin – peel, chop in large cubes
• 200g hard feta – chopped in cubes
• 30 g pine nuts
• 2 garlic cloves
• olive oil
• 1 TBS fresh sage
• egg wash & seeds for decoration

Instructions:

1. Preparation:
   • Roast pumpkin by tossing cubed, peeled pumpkin with olive oil and salt at 190°C for 20-30 minutes until tender and caramelized.
   • Cook barley and chickpeas separately in salty water until soft and thoroughly cooked, drain and leave to cool.
   • Fry garlic and pine nuts in a pan just until fragrant.
   • Preheat oven to 200-220°C
2. Filling: Combine all the ingredients once they’ve cooled. Leave in the fridge for a few hours before filling the pastry
3. Assemble: Unroll and cut puff pastry. Divide filling and place a long strip along the center or edge of each puff pastry piece.
4. Roll: Brush one long edge with egg wash, then roll up to seal.
5. Mould: Cut into desired sizes (8 small or 4-5 medium per half-sheet). Place on trays, brush tops with egg wash, and score with a knife.
6. Cook: Bake in a fan-forced oven at 200-200°C for a 15 minutes to raise puff layers and then at 190-200°C for the next 10-15 minutes to reach crispiness.