Pumpkin, Spinach and Barley Rolls

½ cup pearl barley

1 ½ cups water

2 ¼ cups canned pumpkin

8 leaves spinach - rinsed, stemmed, and dried

½ teaspoon ground cumin

¼ 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.