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Preheat your oven to 190 degrees Celsius then begin by making up your stuffing. Melt a large knob of butter in a pan, add in the onions and cook over a medium to low heat for 3-4 minutes or until soft and translucent. Remove from the heat and combine with the remaining ingredients, thoroughly mixing so the herbs and seasoning are evenly distributed and set to one side.

Next roll out the pastry so you have a rectangle in front of you. Roughly place the roasted pumpkin and goat’s cheese over the pastry then sprinkle over the stuffing mixture, making a layer across the entire pastry apart from l an inch or so on the far side. Pat down the stuffing so the pumpkin and goat’s cheese are well combined. Now roll the puff pastry lengthways so you have one long roll. Cut the roll into 1.5-2inch slices and place them on a non-stick baking tray or onto parchment paper. Use a pastry brush to give the puff pastry a light coating of beaten egg then place in the oven and cook for 15-20 minutes checking halfway through. If the pastry or top of the swirls becomes golden too quickly simply cover with foil and continue to bake.

These can be made early and reheated but are best eaten fresh from the oven.