Ingredients
1 Butternut pumpkin (skin removed, chopped in cubes)
1/2 brown onion (diced)
2 red capsicums (core/ seeds removed, chopped into chunks)
2 whole red chillies with seeds (diced)
1 red chilli (seeds removed, diced)
4 pastry sheets (GF or regular)
Black sesame seeds (just a few sprinkles)

Regular egg wash:
1 egg
Dash of milk of choice
OR
Vegan:
Olive oil

Preheat oven to 175 degrees Celsius
Line 2x baking trays with baking paper
Place pumpkin on one tray and pumpkin, capsicum and onion on the other (leave them in allocated parts of the tray as you will need to remove the capsicum and onion sooner than the pumpkin)
Drizzle olive oil over your veggies, mix through with your fingers to ensure they are all covered
Season with salt and pepper.
Cook in the oven for 20 minutes, then turn pumpkin over.
Set aside your onion and capsicum.
Cook pumpkin for a further 10 minutes.
After 10 minutes, set aside your pumpkin to cool down.
Separate your pastry sheets and set aside to defrost.
Strain your chickpeas and rinse with water.
Place pumpkin, onion and chilli in a food processor (you may need to do this in two parts so split the onion and chilli for both batches).
Process until a smooth consistency is formed.
Add capsicum but only blitz for a few seconds (you still want some chunks)
Portion out a strip of your filling horizontally across your pastry sheet at the end closest to your body.
Roll the pastry to enclose the filling, continue rolling until you run out of pastry.
Place your roll on a baking tray. Enclose the ends by pinching with your fingers.
Add one egg to a bowl, and a dash of milk, beat until completely combined.
Brush this egg wash (or olive oil for vegan option) over your roll.
Sprinkle sesame seeds over the top.
Repeat steps for all other rolls.
If you want smaller potions, cut them to preference now otherwise leave them as is for a long roll.
Place in the oven and cook for 40 minutes or until golden