Years ago, many years ago(!), when I was a poor uni student, there were a few things that sucked me right in at the campus cafes – $1 student guild coffee, $2 Coke zero and the vegetarian sausage rolls.
The Coke Zero addiction is well and truly beaten, the coffee … well …. let’s not go there! And as for the vegetarian sausage rolls – I’ve never seen another one like it after Graduation. I have seen vegetarian ones around but they are usually loaded with dairy and nuts and, since pastry doesn’t feature very often in our diets, I just haven’t considered them.
Recently, with my desire to add variety to our diets, but decrease our meat consumption, I’ve been playing around with a vegan and nut free version and I think we have a winner!
Obviously you need to use a puff pastry that suits your dietary needs, but if you need a mutli-allergy suitable pastry and live in WA you really, REALLY have to check out Busy Bees Gluten Free pastry (I buy from Weigh n Pay in Woodvale)! It is amazing! It comes in a long roll and it handles just like wheat based pastry. It is soft and easy to work with and even non GF people have been happy to eat it!
Dice the pumpkin and toss it in the olive oil. Place it in a lined baking tray and sprinkle with the rosemary and salt.
Place in a preheated 200C oven for about 45 minutes.
Add the chick peas to the pumpkin and mix in well to coat in oil. Return to oven for further 15 minutes.
Place pumpkin mix into a bowl, add in the rice and spinach (if using) and use a fork or potato masher to crush all the ingredients together. If you want a smoother mix, use your processor or thermal cooker to combine all of the ingredients (Speed 5, in 6 seconds bursts).
I find it is best to place it in a line down the middle of the pastry.
Cook in a preheated 200C oven until pastry is puffed and golden brown. (You can use a short burst under the top grill to get them extra golden and flaky). Takes about 30-35 mins in my oven.