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Squash, Blue Cheese & Walnut Rolls

Having one of these vegetarian pastry rolls in the freezer is ideal for entertaining the guests.

You will need:

Lamb Brand Walnuts 50g

Lamb Brand Breadcrumbs 50g

Lamb Brand Sesame Seeds 1 tsp

Lamb Brand Chilli Flakes 1 tsp 500g

Puff Pastry 500g

Blue Cheese 100g

Fresh Thyme 4 sprigs

Eggs 2

Olive Oil 1 tbsp

Butternut Squash ½ (cut lengthways) 

All you have to do is:

1. Preheat the oven to 200oC

2. Deseed the squash and place on a roasting tray, drizzle with the oil, scatter over the chili flakes and strip over the thyme leaves. Roast for 45 minutes, or until soft.

3. Allow cooling a bit, then spooning out the flesh and discarding the skin, then placing in a bowl.

4. Crumble the cheese and chop the walnuts, then add to the bowl along with the breadcrumbs. Mix to combine then set aside to cool.

5. Beat the egg. Roll out the puff pastry to 18cm x 60cm, then cut into 2 long thin strips.

6. Lay half the squash mix down the middle of each strip and brush the long edges with beaten egg, then fold over lengthways and press together to seal.

7. Turn the rolls so the join is underneath, then cut into 5cm pieces and place on baking sheets lined with parchment.

8. Brush the tops with beaten egg, sprinkle with sesame seeds and bake for 35 minutes, till puffed up and golden.