Hay presto!: Pumpkin, sage and feta rolls 

MAKES 4

1 tbsp extra virgin olive oil

1 leek, thinly sliced

300g firmly packed grated pumpkin

2 tbsp finely chopped sage

2 tbsp white chia seeds

6g chopped flat-leaf parsley leaves

160g fresh ricotta

120g feta

sea salt and cracked black pepper

375g sheet spelt puff pastry (regular puff pastry can be used if you can’t find this)

1 egg, lightly whisked

black sesame seeds, for sprinkling

shop-bought tomato chutney, to serve (optional)

• Place a large deep nonstick frying pan over a medium-high heat. Add the oil and leek to cook, stirring, for 4 minutes or until soft.
• Add the pumpkin and sage and cook for 4 minutes or until soft. Transfer to a large bowl and add the chia, parsley, ricotta, feta, salt and pepper. Mix to combine and refrigerate until cool.
• Preheat oven to 220C/ 200C fan/gas 7.
• Line a large baking tray with nonstick baking paper. Cut the pastry sheet in half to make two 13.5cm x 18cm rectangles and place on the tray. Divide the pumpkin mixture between the pastry pieces, arranging it in logs along the long edges. Brush the other long edges with egg and roll to enclose filling. Cut each roll in half to make 4 in total. Turn the rolls seam-side down on the trays. Score the tops with a sharp knife, brush with the remaining egg and sprinkle with the sesame seeds.
• Bake for 20 minutes or until the pastry is puffed and golden brown. Allow the rolls to cool on the tray for 10 minutes before serving with tomato chutney, if you like.