These Pumpkin & Harissa vegetarian Sausage Rolls are sure to make both vegetarians and meat eaters happy. Flaky buttery pastry encases a filling of roasted pumpkin, caramelised onions and harissa. Pumpkin and harissa just is one of my favourite flavour combinations, and it just works wonderfully in these vegetarian sausage rolls.
Preheat the oven to 200 Celsius (390 Fahrenheit). Line a baking tray with non stick baking paper, and if your pumpkin is whole split in half. Drizzle the cut side with the 2 tsp of the olive oil and lightly sprinkle with sea salt. Roast for 45 minutes or until soft and set aside to cool.
While the pumpkin is roasting place a frying pan over a medium low heat and add a 2 tsp of olive oil and the onion and cook until lightly golden. Remove from the heat and set aside to cool.
To make the harissa combine the take the peeled capsicum and add to a food processor along with the chilli's, garlic, cumin, coriander, sea salt and olive oil. Process until smooth.
Once the pumpkin has cooled remove the flesh and place into a large bowl along with the onion, harissa and parsley. Mix to combine and taste and add salt and pepper to taste.
To make small sausage rolls cut the Careme pastry sheets into thirds (or whatever size you think will work for the pastry you are using). Take spoonfuls of the filling and place along the edge of the pastry and roll the pastry to cover the filling, brushing the edge with egg wash to seal. Place on a baking tray lined with baking paper and repeat with the remaining mixture and pastry. Brush the sausage rolls with remaining egg wash and sprinkle with sesame seeds. Bake in a preheated oven at 200 Celsius (390 Fahrenheit) for 15 to 20 minutes, or until puffed and golden.
Can be made 1 day ahead and reheated before serving. Uncooked sausage rolls can be frozen and baked for 25 to 30 minutes or until golden.