"This combination is tried and true and it’s classic for a reason! Rock up to your next morning tea with my Goats Cheese, Onion Jam & Pumpkin Pinwheels and watch them disappear. They also make the perfect lunchbox snack or appetiser." - Tim Bone
Serves 32 people
320g jar of Meredith Dairy Marinated Goat Cheese
4 sheets of puff pastry, defrosted
4 cups of butternut pumpkin, diced into 1cm cubes
2 tbsp of oil from the cheese jar
1 tsp of salt
1/2 tsp of pepper
1 tsp of ground cumin
250 g of onion jam/caramelised onion
1/2 cup of chopped parsley
1 tbsp of milk
Preheat oven to 220 degrees celsius.
Place the pumpkin on a lined baking tray. Drizzle with oil from the jar of Goats Cheese. Sprinkle with salt, pepper and cumin. Toss to coat. Cook in the oven for 20 minutes or until the pumpkin has softened. Remove and allow to cool.
To make the egg wash, beat the egg and milk together.
Place the puff pastry on a clean bench. Divide the cooled roast pumpkin, onion jam, crumbled Goats Cheese and parsley along one end of the pasty. Roll the pastry up, brush with the egg wash and cut into 8ths.
Place onto 2 lined baking trays and cook for 15 minutes or until puffed and golden.