Pumpkin, Spinach and Barley Rolls recipe

6 servings

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

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.