Pumpkin and puff pastry twirls

Happy World Vegetarian Day and happy October!

It seems to be suitable to start this month with a pumpkin post and The VegHog's special recipe. These little pumpkin twirls are perfect for your upcoming October parties as they are very easy to make and are an unusual vegetarian canapé for your guests.

This recipe makes about 20 small twirls.

Ingredients

500g all butter puff pastry

¼ small pumpkin

50g Red Leicester cheese grated

1 egg

Chili flakes

Sesame seeds

Method

Pre-heat the oven to 180C.

Roll the puff pastry out thinly into a sheet. You could also buy your puff pastry as a ready made sheet. Shave very thin strings with a peeling knife of the pumpkin. Grate the cheese and beat the egg.

Spread the pumpkin strings evenly on the puff pastry sheet. Do the same with the cheese and chili flakes. Be careful with the chili flakes not to make it too spicy.

Roll the puff pastry carefully over in the fashion of a Swiss roll until you have a log of pastry with the filling. Brush the end with the egg so that it will stick together.

Cut thin slices of the log and place them on baking paper lying down on their side. Brush them with the egg and sprinkle sesame seeds on them.

Bake for about 30 minutes until the dough has risen and is golden brown. They are ready to be served, but they taste nice even cold.

Have nice and tasty October festivities!

Your VegHog