Veggie rolls

1 sheet of gluten free puff pastry 
200g butternut squash 
50g onion diced
50g grated mushrooms
Salt/pepper
50g Mediterranean style low protein cheese
35g Loprofin Cracker crumbs
1 tsp dried mixed herbs
Olive oil to roast

1. Cut the butternut squash into cubes and place them in a roasting tin, then add the diced onion and grated mushrooms and drizzle over the olive oil.
2. Roast the vegetables at 170oc for 20 to 25 minutes until the squash is soft.
3. Allow the vegetables to cool in the tray.
4. Once cool, add to a bowl and mash with a fork, adding the mixed herbs, garlic, and crumble in the low protein cheese and the Loprofin Cracker crumb mix until combined - season to taste with salt and pepper.
5. Use some Loprofin Mix to dust the surface and roll out the puff pastry into rectangles - cut the pastry lengthways so you have 2 strips.
6. Now divide the squash mixture into 2 and place the mixture down the middle of the pastry strips.
7. Brush one side of the pastry strip with water and fold over so the filling is encased.
8. Cut with a sharp knife and place onto a lined baking sheet.
9. Brush the tops with some Sno-Pro and bake at 180oc for 10/15 minutes until the pastry is golden.
10. Allow to cool on the tray.
11. Serve hot or cold, you can freeze these until needed.

Chef tips:

• Great for lunch boxes, picnics or as party food 
• You can add olives, grilled red peppers, tomato puree, chilli or mixed spice to change the flavours