Roasted Butternut Pumpkin Vegan Puff Pastry Pinwheels

Soft and flaky these vegan puff pastry pinwheels filled with roasted butternut pumpkin puree and basil. Easy recipe for a perfect party snack or dinner appetizer.

Recipe

Prep Time: 10 mins
Cook Time: 30 mins
Yields: 4-6

Ingredients

  • 1/2 butternut pumpkin, peeled and cubed
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon oregano
  • salt and pepper, to taste
  • 1 cup loosely packed fresh basil leaves
  • 2 sheets puff pastry, thawed

Method

  1. Preheat oven to 180°C and line a baking tray with parchment paper. In a large bowl toss butternut cubes with oil, garlic, oregano until evenly coated and season to taste. Arrange on the prepared baking tray and roast for 20-25 minutes or until soft and golden brown.
  2. Take out from the oven and let cool slightly. Don’t switch the heat off and reline the baking tray with new parchment paper. Once cooled place into a food processor and in basil. Pulse a few times until mixture comes together and forms pure.
  3. Working on a floured surface, roll out one sheet of the puff pastry. Spread half of the butternut pure evenly across. Starting at one of the short ends, roll the pastry up as tightly as possible. Slice into 2cm pieces and place on the baking sheet. Repeat with the remaining sheet of the puff pastry. Bake for 12-15 minutes until puffed and golden. Serve warm and enjoy.

Nutrition Facts

Per serving: 499 KCALS | 33.6G FAT | 4.8G SAT FAT | 43.3G CARBS | 1.7G SUGAR | 2.3G FIBRE | 6.6G PROTEIN

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