Feta And Red Pepper Rolls

INGREDIENTS:

• 2 red peppers, left whole
• 1 onion, finely chopped
• 2 tsp olive oil
• 1 small red chilli or good pinch dried chilli flakes
• 1 tsp dried mixed herbs
• 2 cloves garlic, finely chopped
• 1 tin or carton chickpeas, rinsed and drained
• 225g pack feta cheese
• 1 tbs tomato puree
• good pinch black pepper
• 1 egg, lightly beaten
• 1 tsp milk
• 1 pack ready rolled puff pastry (or homemade shortcrust)
• 1 tbs mixed seeds

METHOD:

1. Preheat the oven to 180ºC fan/200ºC conventional/Gas 6.
2. Roast the peppers in a hot oven for 20 minutes or char them under the grill then allow to cool in a plastic bag. Remove the skins then de-seed and roughly chop them.
3. Meanwhile, gently soften the onion in the oil in a non-stick frying pan for 3-4 minutes without browning, then add the chilli, mixed herbs and garlic and cook for another minute taking care not to let it brown. Set aside.
4. Whizz the chickpeas briefly in a food processor with the feta, onion mixture, roasted peppers and black pepper. Add the tomato puree and half of the egg and whizz again for a few seconds. The mixture needs to be well combined but not too smooth – it should still have a little texture.
5. Take the pastry out of the fridge and leave for 5 minutes or so then unroll onto a board. Cut in half lengthways so you have two long narrow rectangles. Divide the filling between the two strips of pastry, making a sausage shape down the middle. Brush a little egg down one edge of the pastry and roll it up into a long sausage shape with the join underneath. 
6. Mix a little milk in with the remaining egg and brush over the top of the pastry, then sprinkle over the seeds. Using a sharp knife, cut into pieces about 5cm long.
7. Transfer to a non-stick baking tray and bake in the oven for 20-25 minutes until golden. Can be served hot or cold.