Pumpkin, Spinach and Barley Rolls

Ingredients

• 2.3 cups pumpkin canned
• 0.3 teaspoon chili powder 
• 0.5 teaspoon ground cumin 
• 0.5 cup pearl barley 
• 17.5 ounce puff pastry frozen thawed
• 6 servings salt and pepper to taste
• 8 leaves pkt spinach dried stemmed rinsed
• 1.5 cups water 

Equipment

• baking sheet
• oven
• mixing bowl
• pot

Directions

1. In a medium-size pot, bring water and barley to a boil. Reduce heat to simmer, cover and let cook 15 minutes.
2. Preheat oven to 375 degrees F (190 degrees C).
3. In a large mixing bowl, combine pumpkin, barley, spinach, cumin, chili powder, and salt and pepper.
4. Lay out a sheet of pastry and place 1/2 of the pumpkin mixture along the center horizontally.
5. Roll the pastry over the mixture, and seal the seams with a little water.
6. Cut stuffed pastry into thirds. Arrange portions on a cookie sheet. Repeat with the remaining ingredients.
7. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until golden brown.