pumpkin, spinach and barley rolls

ingredients

• servings: 6
• 1/2 cup pearl barley
• 1 1/2 cups water
• 2 1/4 cups canned pumpkin
• 8 leaves spinach - rinsed, stemmed, and dried
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• salt and pepper to taste
• 1 (17.5 ounce) package frozen puff pastry, thawed

recipe

preparation time: 30 mins cook time: 20 mins ready time: 50 mins


• in a medium-size pot, bring water and barley to a boil. reduce heat to simmer, cover and let cook 15 minutes.
• preheat oven to 375 degrees f (190 degrees c).
• in a large mixing bowl, combine pumpkin, barley, spinach, cumin, chili powder, and salt and pepper.
• lay out a sheet of pastry and place 1/2 of the pumpkin mixture along the center horizontally. roll the pastry over the mixture, and seal the seams with a little water. cut stuffed pastry into thirds. arrange portions on a cookie sheet. repeat with the remaining ingredients.
• bake at 375 degrees f (190 degrees c) for 20 minutes, or until golden brown.