- 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.
04/18/2018
recipepes.com
Pumpkin, Spinach and Barley Rolls, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
