Who loves pumpkin? (Who doesn't?)
I know you can just about wrap anything in puff pastry and it will taste amazing, but this combo is truly so delicious, I highly recommend making these for a family or friends dinner, for Christmas lunch or just for yourself to enjoy. The cheese and pumpkin work so well together and it's near impossible to not eat them all.
You can use any vegan cheese you like for these. I've made them numerous type with a vegan cheddar style of cheese or with a cashew cheese. If you wish to not use cheese you can leave it out. If you happen to have some nutritional yeast flakes in your pantry you can add those for a cheesy taste (I'd add about 1/4 cup of nutritional yeast if I was to use it instead of cheese)
I brush the sides of the puff pastry with water to help it seal together.
Makes about 16 -20 rolls depending on how much filling you use
3 sheets frozen puff pastry, thawed
380g butternut pumpkin (about 2.5 to 3 cups)
1 cup vegan shredded cheese 1 tsp garlic powder 60g baby spinach
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
+ sesame seeds for sprinkling
Boil or bake the butternut pumpkin until tender and mash.
Add to a bowl with the chopped spinach, garlic powder, cheese, salt, pepper and oregano. Mix together.
Preheat oven to 200 degrees celsius.
Cut the puff pastry sheet in half so you have two rectangles.
Spoon the pumpkin mix down the middle of each piece. Brush water on the sides and fold them over to seal. Repeat with remaining sheets.
Cut into smaller pieces, cut along the tops. Brush with water and sprinkle with sesame seeds. Bake for about 20 mins or until golden.
Remove and let them cool for 5-10 mins. Serve warm with your favourite dipping sauce.